Swiss/German dish brioche caramel infused dough with creme anglaise and white chocolate ice cream. It's also one of my favourite desserts, and it is soft and pillowy. The creme anglais and ice cream bring a nice vanilla and decadent touch.
Makes: 2-4 portions
Difficulty: Easy to Medium
10/10 would recommend it!
Perhaps for a date?!
Pillow Brioche Dough:
One small egg
188 g plain flour
2 g sea salt
103 g full cream milk
25 g caster sugar
8 g skim milk powder
4 g vanilla sugar
48 g unsalted butter
3 g dry active yeast
Served with Creme Anglaise:
175 g milk
One egg yolk
20 g sugar
½ vanilla pod
Also served with White Chocolate Ice Cream:
250 g milk
Three egg yolks
40 g of caster sugar
150 g of white chocolate, melted
½ vanilla pod
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