Superior Brioche - Brioche Apple Tart

Superior Brioche – Item #60056 – Pack Size 50 lb. Box

BP Creamy Instant Custard – Item #50027 – Pack Size 50 lb. Bag

Soleil – Item #30121 – Pack Size 50 lb. Bag

Honey-B Glaze – Item #70001 – Pack Size 50 lb. Plastic Pail

Ingredient	%
Water	100%
BP Creamy Instant Custard	37.5%

Procedure

Rich and tender yeast-raised tart, filled with delicious vanilla custard and fruit, finished with a sweet glaze.

Combine water and BP Creamy Instant Custard with a whisk and set aside.
Combine all ingredients for brioche dough, mix on 1st speed for 4 minutes or until incorporated.
Mix on 2nd speed for 6-8 minutes until fully developed. Target dough temperature 75 F°.
Divide dough into 1.75 oz. pieces and shape round.
Proof for 1 hour.
Press down in center of brioche, stretching the dough to 4” round piece with a 1⁄2” rim.
Deposit 1 ounce of BP Instant Custard into the center and spread evenly.
Place apple slices or other fresh fruit on top.
Bake at 360 F° for 15 minutes and once cooled apply BreadPartners’ Honey-B Glaze.

Tips:

For every gallon of water, mix 3 lbs. of BP Creamy Instant Custard. For creamier custard try milk in place of water.