Superior Brioche – Item #60056 – Pack Size 50 lb. Box
BP Creamy Instant Custard – Item #50027 – Pack Size 50 lb. Bag
Superior Brioche - Brioche Apple Tart
| Ingredient | % |
|---|---|
| White Flour | 100% |
| Superior Brioche | 30% |
| Dry Yeast | 2% |
| Whole Eggs | 14% |
| Water | 36% |
| Total | 182% |
| Ingredient | % |
|---|---|
| Water | 100% |
| 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.
- 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 2.5 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.
- Brush with egg wash.
- Deposit 1 ounce of BP Creamy Instant Custard into the center and spread evenly.
- Place grapes or other fresh fruit on top.
- Bake at 350 F° for 15 minutes or until golden brown.
- 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.
