BRIOCHE TEA SANDWICHES WITH VANILLA CUSTARD AND ROSE PETALS
Provided by Food Network
Categories dessert
Time 12h45m
Yield 12 sandwiches
Number Of Ingredients 16
Steps:
- The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Refrigerate overnight.
- The next day, turn the dough out onto a floured work surface. Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick. Place on a sheet pan. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Preheat the oven to 350 degrees. Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
- Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 48 hours in advance.)
- With a serrated knife, slice the sheet of brioche in half lengthwise. Spread the bottom and top generously with custard. Place washed and dried rose petals over the custard, covering the surface entirely. Place the top brioche on and press lightly. With a serrated knife, cut into finger sandwiches, discarding the edges.
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bayrmaauugnaa bayrmaauugnaa
[email protected]Can I freeze these sandwiches?
Muaaz Shah
[email protected]How long will these sandwiches keep?
Mohammat amhar Mohammat amhar
[email protected]I'm allergic to rose petals. Can I substitute another ingredient?
Naresh Bista
[email protected]This recipe looks delicious, but I'm not sure if I have the time to make it.
Rakib Kalarab
[email protected]I'm not sure I have all of the ingredients for this recipe. I'll have to make a trip to the store.
S Redmond
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Ehsan Dawood
[email protected]I can't wait to try this recipe for my next brunch party.
md rofikul
[email protected]These sandwiches are perfect for a baby shower or bridal shower.
Atomsa Getahun
[email protected]This recipe is a great starting point for creating your own unique tea sandwiches. Get creative and have fun with it!
Valerie Goodman
[email protected]Overall, this is a good recipe. With a few tweaks, it could be even better.
FAHRAZ Nur
[email protected]The vanilla custard was a bit runny for my taste. I would cook it for a little longer next time.
Ishan Weerasingha
[email protected]I had some trouble getting the brioche to rise properly. I think I might have overproofed it.
Lion Lion
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar in the vanilla custard next time.
Nixon Kangara
[email protected]I'm not a big fan of rose petals, so I omitted them from the recipe. The sandwiches were still delicious.
sidonie blimpo
[email protected]This recipe is a great way to use up leftover brioche. I also like to add a layer of fresh fruit, such as strawberries or blueberries, to the sandwiches.
Courage Chibika
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it!
Emmanuel Balbuena
[email protected]I love the delicate flavor of the rose petals in this recipe. They really add a special touch.
Sophia Darko
[email protected]This recipe was a bit time-consuming, but it was definitely worth it. The end result was a beautiful and delicious tea sandwich that was perfect for a special occasion.
MEERAIN BILAL REKI
[email protected]I tried this recipe and it was amazing! The brioche was so soft and fluffy, and the vanilla custard was perfectly sweet and creamy. Great!^_^