For 6 Brioches – 150gr Flour type 00 – 100gr of Manitoba Flour – 7gr of bakery yeast – 2 big eggs – 90gr of melted butter – 40gr of Sugar – 4gr of salt – vanilla essence
For the aroma – 2tbs of Honey – 9ml of Rum – half lemon’s zest – half orange’s zest (I used kumquat zest)
For the Custard cream
– 250gr of milk – 3 egg yolks – 1/4 lemon zest – 65gr of Sugar – 40gr of Rice starch
Rossoneri003
*cornetti
Cingulate4050
Absolute perfection! Your step by step process and final product is amazing!!Elegantemente delizioso. Grazie mille per la condivisione! Fantastico uso creativo di tutto il tuo fresco 🍋 dal tuo albero di limone!
3 Comments
For 6 Brioches
– 150gr Flour type 00
– 100gr of Manitoba Flour
– 7gr of bakery yeast
– 2 big eggs
– 90gr of melted butter
– 40gr of Sugar
– 4gr of salt
– vanilla essence
For the aroma
– 2tbs of Honey
– 9ml of Rum
– half lemon’s zest
– half orange’s zest (I used kumquat zest)
For the Custard cream
– 250gr of milk
– 3 egg yolks
– 1/4 lemon zest
– 65gr of Sugar
– 40gr of Rice starch
*cornetti
Absolute perfection! Your step by step process and final product is amazing!!Elegantemente delizioso. Grazie mille per la condivisione! Fantastico uso creativo di tutto il tuo fresco 🍋 dal tuo albero di limone!