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French desserts fruit pastry recipes vegan

Sourdough vegan brioche with citrus and passion fruit creme pat

Happy Monday! How is you beginning of the week going? The fact that the sun ins shining, flowers are blossoming and birds are chirping does help a lot. While writing this I am beholding my plants and thinking that if I managed to make them blossom and survive I will also manage to take care of myself on a stressful work week. 

Last week I asked in my instagram (https://www.instagram.com/cake_files_/) stories to suggest new bakes for this weekend, with the winners being vegan brioche, something with lemon, some kind of pastry and chocolate babka. Now, my weekend – well, everybody’s weekend – is incredibly short but all of these things are on my list for the next few days.

First, I joined two of the suggestions and made this sourdough vegan brioche with a lemon, yuzu and passion fruit creme patissiere! I cannot being to tell you how amazing the texture and taste of these was – I was honestly surprised at how great the brioche (even the parts without the cream!) felt, so soft and pillowy.  Please make these, I am looking forward to when I will bake these next. What a lovely treat.

I used sourdough because it’s so much easier to digest, and I have a mild intolerance to some types of yeasts that makes it quite difficult for me to have more than a bite. With these it was way too easy to have more than a brioche 🙂

Ingredients and Procedure (yields ~6 of these):

brioche dough

37 g active sourdough starter

250 g all-purpose flour

1/3 tsp salt 

2.5 tablespoons vegan butter, melted

1/3 cup + 1-2 tbsps almond milk (Unsweetened)

15ml water

1/3 (UK) cup sugar

Melt the butter and mix it with the sugar, almond milk and water. Add this, together with the salt to the sourdough starter and beat (I used a fork). Once everything is well combined, add the flour in two batches, to allow for a more homogeneous mixing. Once all the flour is incorporated, knead for 10 minutes, until the dough is smooth and soft. Shape into a ball, grease a bowl, place the ball in the bowl and cover with cling film touching the top. Let prove in a dry place – I left my dough overnight in the oven set at 0C but with the light on and it was incredible the morning after.

Prepare the creme pat:

200ml almond milk

15g cornflour

40g sugar (caster or light brown)

3 passion fruit pulp

zest of 1 and 1/2 lemons

1 tsp yuzu juice

pinch of turmeric

Heat the milk, the passion fruit pulp, the lemon zest and the yuzu juice in a heavy bottom saucepan, then pour non the sugar+cornflour sifted together (despite I love coconut sugar, I recommend using a light coloured sugar here because it would otherwise alter the beautiful color of the creme pat). Mix well and bring back on the heat, and keep whisking using a balloon whisk. Keep whisking until the cream thickens, then remove from the heat and keep whisking for 1-2 minutes. Let cool and use soon after, or cover with cling film touching the top to prevent a skin from forming and place in the fridge until ready to use.

To make the brioches divide the dough in small balls: each brioche has 7, all equal in size (only the central one might be a bit smaller). Grease tartlet rings and place them on a baking tray with parchment paper or a silpat. Now place your dough mini balls in each ring, as if you were making a flower. The ‘petals’ have to touch each other but don’t squeeze them in otherwise it will rise in an uneven and weird way. Once the flowers are formed, place the creme pat in a piping bag and use your fingers to apply some pressure in each petal and in the centre so that a depression forms. Pipe your creme pat in that depression. Once all the brioches are done, let them prove for 1h30 or 2 hours. (I left them in the oven with 0C and the light on).

When you are ready to bake, remove from the oven and preheat it at 190C fan. Brush your brioches with a mix of syrup (agave, maple, golden) and non dairy milk, in a 1:2 ratio (e.g. 25g syrup, 50g almond milk).

Once the oven is warm enough, bake your brioches for 15 minutes.

Remove from the oven and brush with a 1:1 sugar water syrup (40g sugar, 40g water), which will give a lovely shine.

Enjoy!

These are amazing on the first day and still good on the second day. However, they didn’t survive the 36h.

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

3 replies on “Sourdough vegan brioche with citrus and passion fruit creme pat”

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