Rhubarb vanilla brioche: soft yeast dough with vanilla cream and rhubarb
With rhubarb compote and vanilla cream
Hello food lovers,
You know us: as soon as spring arrives, we bake with rhubarb. The season is simply too short!
A soft brioche with vanilla cream, rhubarb compote and rhubarb stalks that have been coated in vanilla sugar.
The tartness of the rhubarb and the sweetness of the vanilla go together perfectly.
Ingredients
For the brioche dough
For the rhubarb compote
For the vanilla cream
Step by step
The Vanilla Rhubarb
Halve the stalks
Cut off the ends and halve 250 g of rhubarb lengthwise. We need long stalks.
Vanilla sugar
Lay the stalks on a baking tray lined with baking paper and mix 40 g of sugar with the seeds of 2 Vanilla pods.
2 organic vanilla pods
Sprinkle
Sprinkle the vanilla sugar over the stalks.
Let it rest
Place the scraped-out pods on top, cover everything with cling film and let it rest at room temperature.
The brioche dough
Milk and flour
Warm 150 g milk for 30 seconds at 600 watts (no more than 35 °C) and add it to 300 g flour.
Sugar, yeast, butter
Add 50 g sugar, 15 g crumbled yeast and 50 g butter cut into pieces.
Vanilla
Add 2 tsp vanilla liquid aroma.
Plastic measuring spoon
Kneading
Knead for 5 minutes on a low setting, add 1/2 tsp salt, knead for another 5 minutes and then for 5 minutes on setting 2.
Proving
Shape into a ball, cover it with a damp cloth and let it prove for 1.5 hours.
Compote and cream
Cut the rhubarb
Cut 260 g rhubarb into pieces and put it in a pot.
Cook the compote
Add 50 g water and 50 g sugar and cook everything for about 7 minutes to a compote.
Chill
Pour the compote into a bowl, cover it and put it in the fridge to chill.
Egg yolk and sugar
Put 2 egg yolks and 20 g sugar in a bowl. The egg white can be frozen.
Starch
Add 20 g cornstarch and whisk everything until frothy.
Cornstarch, 400 g
Whisk 30.5 cm
Milk and vanilla
Bring 250 g milk to the boil with 2 split Vanilla pods.
2 organic vanilla pods
Pour in
Gradually pour in one third of the milk while stirring into the egg mixture.
Thickening
Pour everything back into the pot and stir until it first starts to bubble.
Covering
Fill the cream into a Bowl, place cling film directly on top and chill it.
Shape and bake
Roll out
Press the dough together and roll it into a round about 28 cm in diameter.
Rolling pin 33 cm
Tin
Spray a 26 cm cake tin with non-stick spray.
Non-stick spray, 400 ml
Second rise
Place the dough in the tin, press the edge down, cover and leave to rise for 1 hour. Preheat the oven to 180 °C fan.
Spread the compote
Spread about 200 g rhubarb compote over the base.
Small stainless steel angled spatula
Loosen the cream
Beat the vanilla cream until smooth.
Pipe the cream
Pipe the cream in a spiral over the compote and smooth it out.
Disposable piping bag, 41cm, 24 pieces
Rhubarb strips
Cut the rhubarb stalks to length, lay them on the cream and sprinkle the remaining vanilla sugar over them.
Baking
Brush the edge with egg yolk and bake the rhubarb vanilla brioche for 25 minutes, then for another 10 minutes at 170 °C. Let it cool completely, ideally overnight in the fridge.
Silicone baking brush
Enjoy
And your rhubarb vanilla brioche is ready.
Rhubarb vanilla brioche
Ingredients
For the vanilla rhubarb
For the brioche dough
For the rhubarb compote
For the vanilla cream
Method
- Rhubarb: Halve the stalks lengthwise and let them steep with vanilla sugar.
- Dough: Knead the brioche dough for 15 min., let it rise for 1.5 hrs.
- Filling: Cook the rhubarb compote for 7 min., cook the vanilla cream until the first bubble appears.
- Baking: Place the dough in the 26 cm tin, let it rise for 1 hr, then add compote, cream and rhubarb; bake 25 min. at 180 °C and 10 min. at 170 °C.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Ingredients
2 organic vanilla pods
Swiss white flour, 1 kg
Liquid aroma "Vanilla"
Cornstarch, 400 g
Non-stick spray, 400 ml
Accessories
Measuring spoon made of plastic
Whisk 30.5 cm
rolling pin 33 cm
Small angled spatula made of stainless steel
Disposable piping bag - 41cm - 24 pieces
Silicone baking brush
Cake tins - cake pans diameter: 22 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
Above 35 °C, the yeast stops working.
This way the vanilla cream sets nicely firm.
Leftover egg white is ideal for Financiers or Meringues.
Frequently asked questions
Yes, use about 5 g of dried yeast instead of 15 g of fresh yeast.
Yes, it actually tastes even better the next day.
Well wrapped, about 2 days in the refrigerator.
Print recipe
Choose what should appear on the printout.
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Comments
Question de Christine
By: Christine G. On 2024-04-28Excellent merci, juste dommage car les 250 gr de rhubarbe (rhubarbe vanillé)ne suffisent pas à couvrir complètement la tarte, prévoir 300 gr.
Replied by: Karin On 2024-04-29