In his book "Pasticceria d'Autore. Innovative proposals between sweet and savory" published by Italian Gourmet, our Pastry Director Marco Pedron talks about a journey through his sweet and savory recipes. Pedron made a decisive contribution to the revolution about breakfast in Milan.
Among the recipes dedicated to breakfast, there is "Quadrotto di Frutta", a delicious brioche enriched with a raspberry filling.
Here's the recipe!
Ingredients ( Doses for 60 squares)
For the brioche
flour for leavened products 1760 g
water 680 ml
egg yolk 265 g
mature mother yeast at the second refreshment (kept in water) 400 g
brewer's yeast 60 g
powdered milk 120 g
cane sugar 240 g
honey 24 g
orange paste 35 g
butter 300 g
salt up to 40 g
vanilla 2 berries
flat butter for puff pastry 1 kg
For the raspberry cream
water 280 g
raspberry puree 280 g
Sugar 150 g
corn starch 60 g
egg yolk 80 g
butter 60 g
Method
For the brioche
Combine the first 6 ingredients and knead until the gluten content is reached, then add sugar and flavourings. Add soft butter and salt and leave to reach 24°-26° for approximately 40 minutes. Completely eliminate the air by crushing the dough, place in the fridge for 3 hours. Proceed with a four-fold and a three-fold with butter spread at 6 mm. Cool the mash for 40 minutes in the freezer. Roll out the dough to 2.5 mm and cut out 12x12 cm squares. Cool the brioche in the freezer for 2 hours and then leave to rise at 28° for 3 hours.
For the raspberry cream
Mix the previously sifted corn starch with the sugar, add the egg yolk and mix. Bring the water and puree to the boil. Add starch, sugar and egg yolk and cook. Add the butter and mix until you obtain a smooth and homogeneous mixture. Pour the hot cream into the desired molds (possibly semi-spherical) and add half a fresh raspberry per mold. Blast chill for 2 hours.
Final composition
Spray the square with a mixture of equal weight of cream and egg yolk prepared previously. Place the raspberry hemisphere in the centre, pressing lightly, sprinkle the edges with granulated sugar. Bake at 180° for 15 minutes.
