Recipe (english)

Brioche tartlets

Brioche tartlets
Quantity Ingredient
0,425 l Milk
15 g Yeast
40 g Powder Sugar
300 g Wheat Flour Type 550
0,5 tsp Salt
0,25 tsp Lemon peel
4 Egg yolk
100 g Butter
1 packet Vanilla Pudding Powder
40 g Sugar
0,2 l Cream
1 Vanilla pod
50 g Blackberry jam
50 g Quince Jelly

Brioche tartlets are baked in a muffin tin. Heat 0.125 l milk lukewarm. Dissolve fresh yeast and powder sugar in it. Leave to rise for 10 minutes. Mix flour, salt and grated lemon peel. Add 3 egg yolks and yeast. Knead for 10 minutes. Cut the butter into pieces and knead for 10 minutes. Cover the dough and let it rise for 2 hours at room temperature. Cool in the fridge for 4 hours. For the filling, mix pudding powder, sugar and some of the milk. Bring the remaining milk, cream and pulp of a vanilla pod to the boil. Stir in pudding powder, remove from heat and stir in 1 egg yolk. Place the cling film directly on the cream and allow to cool. Roll out dough 1/2 cm thin. Cut out 15 circles 8 cm in diameter. Grease a muffin tin. Place the dough in the wells. Use a wooden stick to press the pattern into the edge. Cool the dough for 20 minutes. Fill the Brioche tartlets with vanilla cream. Do not use too much cream as it rises during baking. Leave Brioche tartlets at room temperature. Preheat baking oven to 220° C. Bake the brioche tartlets on the middle rack for 10 to 12 minutes. Take it out of the oven and let it cool down a little in the mould. Lift the brioche tartlets out of the tin. Heat jam and jelly separately. Decorate brioche tartlets with it.

Servings: 15, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
245 kcal
28 g
4 g
12 g

(C)opyright by Marions Kochbuch