tag:blogger.com,1999:blog-6635676824297343762.post6931502157921553959..comments2024-03-01T22:56:12.271-04:00Comments on el gato goloso: croissants de masa brioche rellenos de limónMaru Aveledohttp://www.blogger.com/profile/14895483942553758964noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6635676824297343762.post-47154323298606269252010-02-28T12:45:43.528-04:302010-02-28T12:45:43.528-04:30Hola venga a ver tú blog recomendado por hilmar y ...Hola venga a ver tú blog recomendado por hilmar y tienes recetas interesantes como estos croasants son muy apetecibles con cremita de limón.<br />SaludosssssMaría José Andreu Granadoshttps://www.blogger.com/profile/16939753215338427901noreply@blogger.comtag:blogger.com,1999:blog-6635676824297343762.post-44393708717537559072008-09-13T05:59:00.000-04:302008-09-13T05:59:00.000-04:30Que ricos se ven. Nunca me han resultado los croas...Que ricos se ven. Nunca me han resultado los croasanes, quizás en esta nasa sea mas sencillo.<BR/>BesosKakohttps://www.blogger.com/profile/08414205604990019296noreply@blogger.comtag:blogger.com,1999:blog-6635676824297343762.post-18412000224329562592008-09-12T12:26:00.000-04:302008-09-12T12:26:00.000-04:30For English readers from Tastespotting, a translat...For English readers from Tastespotting, a translated version of the above.<BR/>-------<BR/>Lemon Curd Brioche<BR/><BR/>Ingredients.<BR/>For the lemon curd:<BR/>-5 egg yolks<BR/>-1/2 cup sugar<BR/>-1/4 cup lemon juice, freshly squeezed<BR/>-zest of 2 lemons<BR/>-6 Tbsp. butter, in 1 Tbsp. chunks<BR/><BR/>For the Brioche:<BR/>-315 g / 2.5 cups bread flour<BR/>-44 g milk<BR/>-14 g fresh yeast / 2 1/4 tsp (7g) active dry yeast<BR/>-4 g / 2/3 tsp salt<BR/>-63 g / 1/4 cup sugar<BR/>-110 g eggs<BR/>-110 g cold butter, cut into chunks<BR/><BR/>Recipe:<BR/>For the Lemon Curd<BR/>1. In a small bowl, add the egg yolks and sugar. Wisk vigorously for 1 minute. Add the lemon juice and zest and wisk 1 minute longer.<BR/>2. Place the lemon mixture in a double boiler / bain marie, and stir constantly with a wooden spoon until it thickens (10 to 15 minutes.)<BR/>3. Add the butter, one piece at a time, waiting for each piece to melt before adding the next. Stir throughout.<BR/>4. Remove from heat and strain to remove lemon zest. Chill at least two hours, store up to four days.<BR/>Yields 1 cup.<BR/>For the Brioche<BR/>1. In a stand mixer, with the dough hook, mix the flour, yeast, milk and eggs on lowest speed until incorporated (3 minutes.) Add the salt and sugar and mix one minute longer. Increase the speed of the mixer and knead 2 minutes to develop gluten.<BR/>2. Reduce the mixer to slow speed again and add the butter in pieces. Mix 1 minute until integrated. Increase the speed again and mix 4 minutes or until the dough comes together. It should be homogenous and seem very sticky.<BR/>3. Place dough in an oiled bowl, turn to coat, cover, and let rise 1 hour. Release the gas gently with your fingers and turn the dough over so that the bottom is now on top. Cover and let rise 1 more hour at room temperature. Refrigerate until the next day.<BR/>4. The next day, divide the dough in half. Return one half to the refrigerator while working with the other. With a rolling pin, roll the dough out into a round on a lightly floured surface until 5 mm thick. Cut into 8 triangles, as you would a pizza.<BR/>5. Place a generous amount of lemon curd on the widest part of each triangle. Roll from the widest end to the tip of the triangle and curl into a crescent shape. Place on a greased baking sheet, cover, and let rise 1 hour.<BR/>6. Bake in preheated 200 *C (400*F) oven, for 30 to 35 minutes or until golden brown. Brush the completed brioche with honey. Move to a wire rack to cool. Dust with confectioner's sugar and serve warm.Anonymoushttps://www.blogger.com/profile/03124985303205607224noreply@blogger.com