ST TROPEZ-STYLE CUSTARD CAKE
Serves 8
FOR THEBRIOCHE
225g stong plainwhite flour PLUS extra for dusting
pinch salt
1 tbsp golden cater sugar
1 x 7g sachet fast action dried yeast
3 medium eggs beaten
50g cooled melted butter
vegetable oil for greasing
CREAM PATISSIERE FILLING
200ml whole milk
100ml double cream
1 tsp vanilla extract
2 medium egg yolks
50g caster sugar
2 tbsp plain flour
2 tbsp cornflour
4 tbsp creme fraiche
TO FINISH
extra beaten egg
icing sugar
sugar crystals for scattering
Combine the flour , salt and the caster sugar in a bowl and stir inthe yeast. Makea well in the centre, and add the eggs, melted butter and 1 tbsp of warm water. Eithe by hand or in a mixer with a dough hook, work the ingred into a soft dough. Turn out onto a lightly floured surface, knead for 5 mins until smooth and elastic, then place in an oiled bowl, cover and leave in a warm room for about 1 hour or until doubled in size.
|Meanwhile make the filling, heat the milk, cream and vanilla in a heavy pan to just below boiling . In a bowl beat the egg yolks and the sugar together until pale, then stir in the flour and the cornflour. Graduallly pour on the heated milk mixture, whisking constantly. Return to the pan and gently bring to the boil, continuing to stir, cooking gently for about 5 mins until thickened and smooth. Transfer to a bowl, cover the surface with damp greaseproof paper and leave to cool.
Preheat the oven to 230oC/210Cfan/450F/gas 8 Oil a 23cm diameter deep cake tin. Knead the dough agin briefly for a couple of mins,shape into a ball, sit in the tin and press lightly down. Leavein a warm place for about 30 mins until the top is lightly puffed . Brush the top with a beaten egg, dust with icing sugar,scatter with sugar cystals and bake for 15 mins until golden. Turn out and transfer to a wore rack to cool.
Slice the brioche horizontally. Beat the creme fraiche into the filling until smooth. Sandwhich the brioche with the filling. Dust with extra icing sugar and cystals to serve.
NOTE ...you can also make 8 individuals buns using 100ml capacity muffin tins andbaking for ten mins