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

Ingredient%
White Flour100%
Superior Brioche30%
Dry Yeast2%
Whole Eggs14%
Water36%
Total182%
Ingredient%
Water100%
BP Creamy Instant Custard
37.5%

Procedure

Rich and tender yeast-raised tart, brushed with egg wash and filled with delicious vanilla custard and fruit.

  1. Combine water and BP Creamy Instant Custard with a whisk and set aside.
  2. Combine all ingredients for brioche dough, mix on 1st speed for 4 minutes or until incorporated.
  3. Mix on 2nd speed for 6-8 minutes until fully developed. Target dough temperature 75 F°.
  4. Divide dough into 2.5 oz. pieces and shape round.
  5. Proof for 1 hour.
  6. Press down in center of brioche, stretching the dough to 4” round piece with a 1⁄2” rim.
  7. Brush with egg wash.
  8. Deposit 1 ounce of BP Creamy Instant Custard into the center and spread evenly.
  9. Place grapes or other fresh fruit on top.
  10. Bake at 350 F° for 15 minutes or until golden brown.
  11. Once cooled top with powdered sugar if desired.

Tips:

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

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