Hello Hello, We start the week with a delicious Swiss bread recipe! Many pastries that we are used to seeing in bakery windows are of course not vegan, made up of eggs, animal milk or butter. It does not prevent us from drooling in front when we see it! That's why I decided to make my own pastries and especially Swiss breads that I always liked a lot when I was little (even if I mainly ate raisin breads, my favorite pastries of all time ... so a next recipe to develop haha). The recipe is not complicated, it's brioche bread, with vanilla custard and chocolate chips, so let's go!
Allergens are: Gluten, cocoa.
The necessary ingredients are flour (here T45), plain soy yogurt, cane sugar, baker's yeast (here dry), margarine, salt, soy milk, cornstarch, turmeric, nutmeg, liquid vanilla extract, dark chocolate chips. The necessary utensils are a large bowl, a food processor or electric whisk with hooks for kneading (or your hands), a wooden spoon, a kitchen scale, a saucepan, a measuring cup, a teaspoon, a kitchen brush for the gilding, a rolling pin, a baking sheet and baking paper.
260g of T45 flour 120g plain soy yogurt 35g cane sugar 7g dry baker's yeast (or 10g fresh yeast) 125g margarine 3g of salt
The pastry cream: 250ml plain soy milk 30g of cane sugar 25g of cornstarch 15g of margarine 1 tsp liquid vanilla extract 1 pinch of nutmeg 1 pinch of turmeric (optional)
Garnish: 70gr of dark chocolate chips Gilding: 1 tbsp of soy milk 1 tbsp of agave syrup (or maple syrup) (optional)
- Mix in a large bowl, the flour, salt, sugar and yeast (take care that the salt does not touch the yeast, mix everything after adding the salt then add the yeast and mix again) - Form a well and add the yogurt, mix with a wooden spoon. - Gradually add the margarine (taken out beforehand to be at room temperature and cut into pieces), while kneading (with your hands, using a food processor or your electric whisk fitted with hooks to knead). - Knead for about 15 to 20min, until the dough is smooth, and comes off the bowl (not sticky). - Lightly flour the bottom of your large bowl, place your dough in a ball, cover with a clean tea towel and let it rest for about 1h30 minutes in a turned off oven.
- Meanwhile, heat 200ml of milk in a saucepan with the teaspoon of vanilla, over low heat. - In a container next to it, pour the remaining 50ml of milk, the sugar, the starch, the pinch of nutmeg and the pinch of turmeric (optional, it is only for the color of the cream). Mix everything then add the mixture to the saucepan with the hot milk. - Let heat for about 2 to 3 minutes while stirring until thickened. - Once the texture is thick, turn off the heat and continue stirring for a few minutes. - Transfer to a bowl, cover it with cling film and put it in the refrigerator for about 25min.
-Once rest, degas the brioche dough, flour your clean work surface and roll out with a rolling pin. (form a "rectangle" of approximately 30x40cm). - Take the pastry cream out of the refrigerator, whip it well before brushing your dough with it. - Leave a free band at the top of the dough of about 8cm, it will be used to close the dough. - Add the chocolate chips on the pastry cream then fold the dough up to the strip without cream (not above). - Close by folding the strip without cream over the dough.
- Cut strips lengthwise of about 4 to 5cm (it all depends on whether you want large Swiss breads or not). - Place the Swiss breads on a baking sheet covered with baking paper, spaced a few centimeters apart.
- Leave to stand for 40min at room temperature. Mix the milk and the agave syrup in a small bowl then brush the brioches with a kitchen brush. - Preheat the oven to 180 ° c then bake for about 20 to 25 minutes depending on the oven. - Let cool on a grid (preferably) before enjoying without moderation!
Bon appétit !