Red fruits brioche pie
31 July 2022
Prep time : 30 minutes + rest & 30 minutes cooking
For a pie of 28cm of diameter | 8 to 10 servings :
The brioche :
13g of fresh yeast
Cover with flour, then add sugar, salt and eggs.
Knead for about 10 minutes on low speed, the dough should become homogeneous and come off the sides of the bowl.
Then add the butter cut into small pieces, and knead again for about 10 minutes, the dough should be smooth, elastic, and come off the sides of the bowl.
Form a ball, then place it in the refrigerator for at least 2 to 3 hours, at best overnight.
Assembly & cooking :
Almond powder
Spread the brioche dough in the buttered circle.
Let it grow for half an hour at room temperature, then sprinkle with a little almond powder.
Top with the fruit, pushing it lightly into the dough (I saved some to add after baking).
Then bake in the preheated oven at 180°C for about 25 to 30 minutes.
Let cool, then sprinkle with a little powdered sugar, add some fresh fruit and enjoy!
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