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Veneziana Custard

Persons

4

Preparation time

Difficulty

Cost

Veneziana
Giuseppe Nacci

Recipe created by :

Giuseppe Nacci, Baker Expert Italy

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

30031 Mini Brioche 60g /medias/sys_master/images/h58/h66/8847257862174/Picto_Cru_EN_V3/Picto-Cru-EN-V3.svg

Picto_ingredients.svg List of ingredients

  • 4 Mini Briochette 60 g
  • 4 Discs of shortcrust pastry 10 g
  • 80 g Custard
  • 28 g Icing Sugar

Picto_preparation.svg Preparation steps

  • Insert the Briochette in a ring, height 2 cm, width 10 cm
  • Leaven the Briochette at 28 degrees, humidity 80%, for 1 hour and 45 minutes
  • Spray the surface with egg
  • Arrange a disc of shortcrust pastry on the surface. Height 2 mm, Width 4 cm
  • Sprinkle with powdered sugar
  • Cook at 160 degrees for 18/20 minutes, valve closed
  • Cool for 15 minutes
  • Fill with the custard
  • Sprinkle with powdered sugar, 2 g
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