500 ml milk
2 tbsp flour
2 tbsp butter
4 to 5 tbsp sugar
1 tbsp vanilla extract
4 egg yolks
40 g cornstarch
Syrup and garnish:
240g chocolate chips
50g sugar
5 cl water
Preparation
Preparation of the cook’in brioche:
Pour the milk and yeast into the bowl.
Set the timer for 30 seconds, the temperature for 40°C and the speed for 2.
Add the 500g of flour, the sugar and the eggs and knead for 2 minutes on the kneading button.
Incorporate the cold butter cut into pieces and put in kneading mode for 2 minutes.
Pour in the remaining 20g of flour then place in kneading mode for 10 seconds.
Ball and place the dough in a container covered with plastic film.
Leave to rise for 1 to 2 hours covered with a clean cloth.
Meanwhile prepare the pastry cream:
Heat the milk and butter then add the vanilla extract.
In a salad bowl, beat the yolks and sugar until the mixture whitens.
Add the cornstarch and flour while whisking vigorously.
Pour the hot milk over the preparation then place over medium heat then mix until the preparation thickens.
Pour the cream into a salad bowl covered with cling film and leave to cool.
Continued on next page (page 3)
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