Sour Cream Custard Brioche or Gâteau à la Crème Fraîche
From Kitchen Secrets by Raymond Blanc published by Bloomsbury $59.99
For brioche dough
-
250g/8.8 ozs. strong white bread flour (Blanc recommends Shipton Mill No. 4)
-
3 pinches of sea salt
-
30g/1 oz caster sugar
-
12g/ 0.5oz fresh yeast 1
-
4 free range/organic medium eggs
-
150g/5 ozs. unsalted butter, at room temperature cut into small cubes
For the creme fraiche filling
-
4 free range/organic medium egg yolks
-
45g/1.5 ozs caster or superfine sugar
-
finely grated zest of 1/2 a lemon
-
juice of 1/4 lemon
-
150g/5 ozs creme fraiche or sour cream
To finish
-
2 egg yolks, lightly beaten for egg wash (I used just one)
-
caster or superfine sugar for sprinkling
To make the brioche dough: Place the flour, salt, sugar 2 and yeast in the bowl of an electric mixer fitted with a dough hook, keeping the salt and yeast apart. Add the eggs and mix on the lowest speed until completely absorbed 3. Increase to the next speed setting and mix for another 5 minutes until the dough comes away from the side of the bowl. Now add the cubes of butter 4 and continue to mix for 2-3 minutes until fully incorporated.
For the first proving: Remove the bowl from the machine and cover with brioche dough loosely with a tea towel to prevent the surface from drying and to stop a crust from forming. Leave to rise at room temperature 5 for 1 hour. Then refrigerate the dough for 1 hour 6.
**To make the creme fraiche filling: ** In a large bowl (I did it in a jug), mix all the ingredients together until evenly combined, then cover and reserve in the fridge.
To shape and prove the dough: Lay a 35 cms piece of greaseproof paper on your tray and sit a tart ring on top (you don't need to grease the ring) 7. Place the dough in the middle. With lightly floured hands flatten the brioche dough, pushing it from the middle to the outside until you have an even thickness of 3-4mm and a raised rim of about 1 cm. Leave to prove at room temperature for 25 minutes 8; Preheat the oven to 200C/400F/Gas 6 and place a baking stone or tray on the middle shelf.
To prepare for baking: Knock back the dough base with your fingertips, to the edge of the raised rim 9. Brush the rim with egg wash. Pour three quarters of the creme filling into the brioche case. Carefully slide the gateau onto the baking stone or hot baking tray and pour in the rest of the filling.
To bake the gateau: Bake for 10 minutes, then sprinkle caster sugar over the surface and bake for a further 15 minutes until golden brown and cooked 10. Remove the ring and transfer to a wire rack to cool slightly. Serve warm.
Notes from Raymond Blanc:
1: If fresh yeast is unavailable then dried yeast can be used but halve the quantity.
Step 2 - The inclusion of sugar is to help the yeast ferment and produce carbon dioxide-creating wonderful bubbles and air pockets, giving a light and soft bread.
Step 3 - At this stage the proteins within the gluten are being worked, making them more elastic. This happens as the liquid ie the eggs, is absorbed into the flour.
Step 4 - Adding the butter in small pieces at room temperature enables it to be incorporated quickly into the dough, producing a silky smooth texture.
Step 5 - Here the optimum proving temperature is around 22C, which is more or less kitchen temperature. The warmer the room is, the faster the proving time, but a slow fermentation creates a better flavour and also a greater rise.
Step 6 - You will need to chill the dough at this stage, otherwise it will be too soft to work with. Chilling will also slow down the proving.
Step 7 - A ring mold isn't essential. You could simply shape the round with your hands and let the gateau take its own shape, flattening the case until you have the desired thickness and creating the rim as described.
Step 8 - This second proving will help to develop the flavour and puff up the dough.
Step 9 - You will need to knock back the dough to create a well for the creme fraiche mixture, do no touch the risen rim.
Step 10 - To make sure the gateau is cooked, gently life one edge with a spatula and check that the base is golden brown in colour.