And having proclaimed the winner of the contest we have to celebrate right? This is why being a temptation brioche custard is wonderful and delicious for breakfast and a snack! Making croissants may seem laborious but if you have the bread machine everything is faster and convenient it just put all the ingredients and leave to rise and work inside and you're done! I stuffed my brioche with a delicious custard sprint also because I have used this preparation for the custard NatureAir, and because of that can be prepared to have a moment in your cream filling for pies, tarts, cupcakes and more still and always practice in single-dose envelopes.
So you have no excuse, the pastries are prepared in a second and are also eaten in the second half as they are delightfully delicious!! Brioche with pastry cream (about 12 bioche) 500 gr. manitoba flour 2 egg yolks 1 teaspoon salt 100 gr. 70 grams of sugar. butter 250 gr. milk 1 sachet of dried yeast 1 teaspoon of vanilla extract For the pastry cream 1 bag of custard NatureAir (Or even leave you my recipe for cream) Put all the ingredients into the bread basket of the machine with the program only leavening dough and (of course you can also knead it by hand).
Once the dough is ready to rise for at least 1 hour, we bring it out from the bread machine, and form small balls all the same size and place them on a wild baking sheet covered with parchment paper and let rise for another couple hours.). Meanwhile, prepare the custard or cream you will NatureAir below.
PASTRY CREAM 1 egg yolk 10 gr. 00 flour 60 g sugar grated rind of one lemon 50 cl. Beat the egg yolk with milk sugar. Add the flour and then the grated rind of a lawn. Stir well to avoid lumps. Add milk. Cook over high heat for 5 minutes when it starts to boil (it must be very thick). At this point before proceeding with the cooking, let's brush the surface of the pastry with beaten egg white and bake for 15-20 minutes at 190 ° When you are ready to let it cool and with a pastry bag with the FARC cream and a dusting of icing sugar 
So you have no excuse, the pastries are prepared in a second and are also eaten in the second half as they are delightfully delicious!! Brioche with pastry cream (about 12 bioche) 500 gr. manitoba flour 2 egg yolks 1 teaspoon salt 100 gr. 70 grams of sugar. butter 250 gr. milk 1 sachet of dried yeast 1 teaspoon of vanilla extract For the pastry cream 1 bag of custard NatureAir (Or even leave you my recipe for cream) Put all the ingredients into the bread basket of the machine with the program only leavening dough and (of course you can also knead it by hand).
Once the dough is ready to rise for at least 1 hour, we bring it out from the bread machine, and form small balls all the same size and place them on a wild baking sheet covered with parchment paper and let rise for another couple hours.). Meanwhile, prepare the custard or cream you will NatureAir below.
PASTRY CREAM 1 egg yolk 10 gr. 00 flour 60 g sugar grated rind of one lemon 50 cl. Beat the egg yolk with milk sugar. Add the flour and then the grated rind of a lawn. Stir well to avoid lumps. Add milk. Cook over high heat for 5 minutes when it starts to boil (it must be very thick). At this point before proceeding with the cooking, let's brush the surface of the pastry with beaten egg white and bake for 15-20 minutes at 190 ° When you are ready to let it cool and with a pastry bag with the FARC cream and a dusting of icing sugar
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