【Preparation】
・Cut the unsalted butter into cubes and chill in the refrigerator.
・Mix the whole eggs and milk together.
・Prepare the ice water for the cream.
・Preheat the oven to 190°C while the dough is fermenting on a baking sheet.
【How to make】
①Make the brioche. Measure the strong and light flours together in a bowl. Add the sugar and yeast in the same place and the salt in a separate place. Mix the sugar and yeast lightly with a card, then mix all together.
※If you add the yeast and salt together, the dough will not rise as much, so be sure to add them separately.
②Make a depression in the center and add the egg and milk mixture.
③When the dough becomes starts to look like a small, transfer it to a tabletop mixer. Mix with a beater until the dough comes together.
If you have a home baker, your home baker!
※I used a bowl for (1) and (2) because my mixer is too big.
④Add the butter and mix for about 20～30 minutes until the gluten comes out well.
Check for gluten by rolling out the dough slowly.
⑤Gather the dough lightly and let it ferment at room temperature until it doubles in size.
⑥Press the dough to release the gas and divide it. This time, each piece weighed just over 40g.
After dividing, roll out one by one and cover with a tightly wrung wet cloth to let it rest.
⑦Let the surface become taut, and press it slightly against the table so that the seam is in the center.
⑧Place the dough on a baking sheet, cover with a tightly wrung wet cloth, and let it ferment for another 20 minutes.
※Fermentation time will vary depending on the room temperature.
⑨When it’s twice as big. Bake at 190℃ for 10 to 12 minutes. After baking, let cool directly on a cake cooler.
⑩ Make the rum raisin cream. Add sugar to the cream to whip to stiff peak. Add the rum raisins and finish.
⑪Make the pistachio cream. Add the cream to the pistachio paste a little at a time and spread it out.
※If you add it all at once, lumps will form, so be sure to add it little by little.
When all is mixed, add the sugar and whipping to stiff peak.
⑫Cut a slit in the brioche from slightly above the center downward.
⑬Pour in a generous amount of rum raisin cream and even out the surface with a palette.
Repeat with the pistachio cream and sprinkle with chopped pistachios.
⑭Top with icing sugar to finish.
