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Today I bring you a Swiss brioche recipe, crispy with an easy puff pastry. Here is the recipe:
Custard cream:
- 300ml of milk
- 30g sugar
- 2 egg yolks
- vanilla aroma
- 30g of cornstarch
Brioche dough:
- 250g flour
- 40g sugar
- 7g yeast
- 125ml warm milk
- 30ml of oil
- pinch of salt
For the piega:
- 100g butter room temperature