Le Carcassonnais brioche

Carcassonne is France’s most beautiful medieval city and a popular tourist destination. This brioche stuffed with pastry cream and cherry liqueur-infused raisins is Guillaume Brahimi’s tribute to this famous French city.

Credit: Mark Roper

• makes

  1

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 300 g bread flour
• 1 tsp salt
• 2 tbsp sugar
• 2 tsp dried yeast
• 120 ml milk
• 1 egg, plus 1 beaten egg, for the egg wash
• 60 g butter

For the filling

• 150 g raisins
• 120 ml liqueur de cerise (cherry liqueur; alternatively, white port can be used)

For the pastry cream

• 1 cup (250 ml) milk
• 1 vanilla bean, seeds scraped
• 2 egg yolks
• 30 g caster sugar
• 1 ½ tbsp cornflour
• 25 g butter

Infusing time: 24 hours

Rising time: 1 hour total

Cooling time: 20 minutes

Instructions

1. Combine the raisins and liqueur in a small container or jar and marinate for 24 hours (or up to 2 weeks).
   
2. Once the raisins are ready to use, make the pastry cream. Combine the milk and vanilla in a small saucepan and bring to the boil. While the milk heats, in a medium bowl, whisk the egg yolks, sugar and cornflour until smooth. When the milk boils, gradually stream the milk into the egg mixture until fully combined (while whisking continuously).
   
3. Return the mixture to the pan. While continuing to whisk, bring the mixture to the boil until the pastry cream thickens. Remove from the heat and whisk in the butter until fully combined. Transfer the pastry cream to a medium bowl, cover and refrigerate until completely chilled.
   
4. Meanwhile, to make the dough, combine the flour, salt, sugar and yeast in a stand mixer with the dough hook fitted. In a small bowl, whisk together the milk and egg. With the mixer running on low speed, gradually pour the milk and egg mixture into the flour, until it forms a stretchy dough. Gradually add the butter, mixing until fully combined. Cover the dough, place in a warm spot and allow to rise for 30-40 minutes.
   
5. Line a baking sheet with baking paper. Once the pastry cream has chilled and the dough has proofed, whisk the pastry cream until smooth. Lightly dust a clean working surface with extra bread flour, then roll the dough out until 5 mm thick. Spread a thin layer of the chilled pastry cream over the dough.
   
6. Drain the raisins and sprinkle them evenly over the pastry cream. Fold the dough into three parts to form a log (i.e fold one third in, then the other third over the top), then pinch the edges to seal and enclose the pastry cream. Place the rolled-up brioche log onto the lined baking tray. Place the log in a warm spot and allow to prove for 20-30 minutes.
   
7. Preheat the oven to 190°C fan-forced (210°C using a non-fan-corded oven). Once the brioche has proofed, brush the top with beaten egg. Bake for 20 minutes, or until golden-brown and cooked through. Allow to cool for 20 minutes before serving.

Watch how to make this recipe on Episode 15 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.