BRIOCHE TEA SANDWICHES WITH VANILLA CUSTARD AND ROSE PETALS
Provided by Food Network
Categories dessert
Time 12h45m
Yield 12 sandwiches
Number Of Ingredients 16
Steps:
- The day before you plan to make the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Transfer to a bowl and cover tightly with plastic wrap. Refrigerate overnight.
- The next day, turn the dough out onto a floured work surface. Roll dough into a 9 by 13-inch rectangle, about 1/2-inch thick. Place on a sheet pan. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Preheat the oven to 350 degrees. Remove the plastic wrap from the brioche dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
- Vanilla Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 48 hours in advance.)
- With a serrated knife, slice the sheet of brioche in half lengthwise. Spread the bottom and top generously with custard. Place washed and dried rose petals over the custard, covering the surface entirely. Place the top brioche on and press lightly. With a serrated knife, cut into finger sandwiches, discarding the edges.
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Wena Gregorio
[email protected]These sandwiches were a bit too rich for my taste.
Romi Shah
[email protected]I'm not a big fan of rose petals, but I still enjoyed these sandwiches.
Sun Khan
[email protected]Overall, I thought these sandwiches were very good. I would definitely make them again.
Abass Bzb
[email protected]I would have liked the custard to be a bit sweeter.
Kittenstuff 90
[email protected]The rose petals added a nice touch of elegance.
FgS MéhèDi Häŝäñ
[email protected]The brioche was a bit too dry for my taste.
Ben Mela
[email protected]These sandwiches were delicious! I especially loved the vanilla custard.
Kumar pun Magar
[email protected]How long do these sandwiches keep?
Harmeen Sheikh
[email protected]Can I make these sandwiches ahead of time?
Precious Orobosa
[email protected]I don't have any brioche bread. Can I use another type of bread?
MANSUR SULEMAN
[email protected]I'm allergic to roses, so I'll have to leave out the rose petals.
dabir naqvi
[email protected]These sandwiches sound a bit too sweet for my taste.
Peterson Valet
[email protected]I'm not sure about the combination of brioche, vanilla custard, and rose petals, but I'm willing to give it a try.
Juthi Jannat
[email protected]What a unique and creative recipe! I've never seen anything like it before.
Lemon Lemon
[email protected]These sandwiches look absolutely divine! I can't wait to try them.
katlego madire
[email protected]I love the idea of using brioche for tea sandwiches! It's a great way to add a touch of luxury to a classic recipe. The vanilla custard and rose petals are also a lovely touch.
DIPANKAR SAKAR
[email protected]These sandwiches were a hit at my afternoon tea party! The combination of brioche, vanilla custard, and rose petals was elegant and delicious. I will definitely be making them again.
toosile4u
[email protected]This was my first time making brioche tea sandwiches, and they turned out beautifully! The vanilla custard was rich and creamy, and the rose petals added a delicate floral flavor. My friends and family raved about them.