Cocoa tart filled with ricotta
159 recipes
Stuffed brioche pie jars
ingredients
servings
10
Vanilla bean
8 oz
Fresh brewer's yeast
10 oz
Honey
50 oz
Eggs
4 unit
Butter
100 oz
Sunflower oil
50 oz
White sugar
70 oz
Cornflour
50 oz
Glutenfree flour for bread and oven products
450 oz
Desserts from Italy
Stuffed brioche pie jars
Stuffed brioche pie jars
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Great for breakfast, healthy and greedy
preparation
step 1
Put the oil, honey, sugar and butter in a saucepan and let it melt well and get to the first boil (at 90 degrees for the thermometer).
step 2
In the planetary put flour, vanilla and hot mixture. Let it knead for several minutes, until the dough becomes messy.
step 3
At this point join the eggs one at a time. When it is completely cool add the Licoli (or the water where you will dissolve the yeast).
step 4
Let it knead for a few more minutes.
step 5
Place the dough in a bowl, leave an oat at room temperature and then cover and refrigerate for about 24 hours.
step 6
The next day, pull out of the fridge and leave it at room temperature for another time before using it.
step 7
Spread the dough of brioche pastry with a half-inch thick rolling pin and form a rectangle. With a knife form triangles.
step 8
At the bottom put a spoon of the stuffing you like, jam or nutella, close well with the first turn and start rolling with both hands until you reach the tip of the triangle
step 9
The croissant is ready! Put on a baking tray and let it stand in the oven off with the spark plug lit for a couple of hours. Brush with a whipped egg and garnish with grain sugar.
step 10
Cook at 180 degrees for about twenty minutes or until the croissant will be beautifully colored. You can eat immediately hot, or put it in the fridge and heat it in the oven the next day.
