Brioche with pistachio gelato and whipped cream

Brioche with pistachio gelato and whipped cream

Brioche con gelato al pistacchio e panna montata

By
From
PIDAPIPÓ
Serves
5

I’ve put pistachio gelato with brioche here because I wanted to team a classic with a classic. The brioche recipe is the one we use in the shops for our gelato sandwiches. We got it from a pastry chef in Italy. It’s time-consuming to make brioche because you need to let the dough prove but it’s really rewarding once you’ve mastered it, and the results are light and fluffy.

Ingredients

Quantity Ingredient
250ml pouring cream
25g icing sugar
500g see method for ingredients

Brioche

Quantity Ingredient
200ml cold milk
2 teaspoons table salt
1 tablespoon honey
2 1/4 teaspoons dry yeast
500g 00 flour
75g caster sugar
2 eggs
75g cold unsalted butter, cubed

Egg wash

Quantity Ingredient
1 egg
100ml milk

Method

  1. Line a baking tray with non-stick baking paper.
  2. Place the pouring cream and icing sugar in a bowl and whisk with a hand whisk or electric hand whisk until soft peaks form. Transfer to the fridge until ready to use.
  3. To make the brioche, divide the milk equally between two mugs. Add the salt and honey to one and the yeast to the other and stir each to combine.
  4. Place the flour and sugar in the bowl of an electric mixer with the dough hook attachment added. Turn the mixer on low and add the eggs, one at a time, leaving a 1 minute interval between each. Continue to mix for a further 8 minutes, then add the salt and honey mixture. Mix for a further 2 minutes, then add the milk and yeast mixture. Continue to mix, adding a cube or two of the cold butter every few minutes, for 30 minutes, or until a smooth dough has formed that comes away from the sides of the bowl.
  5. Transfer the dough to a mixing bowl, cover with plastic wrap and leave to rest in the fridge for 2 hours.
  6. Once rested, remove the dough from the fridge and divide it out into five 90 g pieces and five 10 g pieces. Roll each piece into a perfectly round ball, then arrange the bigger pieces on the baking tray lined with non-stick baking paper, leaving a gap of at least 2 cm between each piece.
  7. Wet the tip of your index finger with water and gently push it into the centre of a larger dough piece to form a slight indentation. Place one of the smaller pieces on top of the indentation and press it down gently to stick the two pieces together (if they don’t stick together, try again using a little more water). Repeat with the remaining dough pieces, then transfer the tray to a warm spot and leave to rise for 3 hours, or until tripled in size.
  8. Preheat the oven to 180°C. For the egg wash, whisk the egg and milk together in a small bowl until combined.
  9. Once risen, use a pastry brush to lightly brush the brioche all over with the egg wash, then bake in the oven for 4 minutes. Remove the brioche from the oven and increase the heat to 200°C. Cover the brioche with aluminium foil and return to the oven for 10 minutes, until golden. Remove from the oven and leave to cool slightly on a wire rack.
  10. To assemble, slice the still-warm brioche in half, place a scoop of the pistachio gelato on the base of each and top with a dollop of the whipped cream. Sandwich together with the remaining brioche halves and serve immediately.

TIP

  • This works well with the brioche cold if you want to make them in advance, though if you prefer it hot you can always warm the pre-made brioche in the microwave for 45 seconds or so just before serving.
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