Brioche with pear curd

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Melt 200 g butter slowly, let it cool down a little. In the meantime warm milk lukewarm, stir yeast into it. Mix flour and 3 tablespoons of sugar, press a depression in the middle. Pour in the yeast milk, mix with some flour from the edge and let it rest for 5 minutes. Add eggs to the dough, knead, then add salt and butter and knead to a loose dough. Cover and leave to rise in a warm place for about 20 minutes.

2. 2

   Then form into a large, flat ball. Put it into a greased springform pan (26 cm Ø), press a little flatter. Cut the brioche crosswise along the edge at about 3 cm intervals with scissors. Sprinkle with 3 tablespoons of sugar and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from oven, remove from the tin and let cool. In the meantime, squeeze lemons for the filling to make 200 ml juice. Bring lemon and pear juice, 200 g sugar and 10 g butter to the boil. Stir the starch and a little cold water until smooth and bind the liquid. Whisk the egg yolks and fold into the cream. Grind the pistachios and stir into the cream. Cut the brioche 3 times horizontally. Spread the cream evenly over 3 cake layers.

3. 3

   Bring lemon and pear juice, 200 g sugar and 10 g butter to the boil. Stir the starch and a little cold water until smooth and bind the liquid. Whisk the egg yolks and fold into the cream. Grind the pistachios and stir into the cream. Cut the brioche 3 times horizontally. Spread the cream evenly over 3 cake layers. Reassemble the cake layers, leave to set for at least 1/2 hour. Sprinkle with 3 tablespoons of sugar

Nutrition Facts

KCAL
310 kcal

CARBS
42 g

FATS
13 g

PROTEINS
6 g