Veneziane alla Crema – A Delightful Italian Brioche with Pastry Cream
If you’re craving a soft, delicate Italian brioche with a creamy filling, look no further than the Veneziane alla Crema. These pastries combine the airy fluffiness of a classic Italian brioche with a rich and indulgent custard filling, making them perfect for breakfast, dessert, or even as a special treat for any occasion. This recipe walks you through each step with precision, ensuring your dough turns out soft and perfectly risen, while the creamy filling will delight your taste buds. Ready to dive into a heavenly baking experience? Let’s get started!
Ingredients for Veneziane alla Crema
| Ingredient | Quantity |
|---|---|
| Farina 00 (All-purpose flour) | 40g |
| Farina Manitoba (High-gluten flour) | 60g |
| Water | 65g |
| Dry yeast | 3g |
| Farina Manitoba (High-gluten flour) | 300g |
| Farina 00 (All-purpose flour) | 100g |
| Eggs | 3 |
| Whole milk | 50ml |
| Butter (room temperature) | 175g |
| Sugar | 100g |
| Honey | 15g |
| Orange zest | 1 |
| Lemon zest | 1 |
| Half vanilla bean | 1/2 |
| Fine salt | 5g |
| Fresh heavy cream | 2 tablespoons |
| Egg yolks | 1 |
| Whole milk (for custard) | 250ml |
| Farina 00 (for custard) | 25g |
| Egg yolks (for custard) | 3 |
| Vanilla (half pod) | 1/2 |
| Sugar (for custard) | 75g |
| Sugar crystals (for garnish) | As needed |
| Powdered sugar (for garnish) | As needed |
Instructions for Preparing Veneziane alla Crema
Step 1: Prepare the Pre-dough
To start off, we’ll create the pre-dough. Begin by dissolving the dry yeast in the lukewarm water. Stir it well to activate the yeast. In a separate bowl, combine Farina 00 and Manitoba flour. Add the yeast mixture and a spoonful of honey, along with the zest of orange and lemon. Mix everything together using a fork, ensuring the dough becomes cohesive. The mixture should be slightly sticky but manageable.
Step 2: Mix the Main Dough
Now, take a stand mixer or a large bowl for hand kneading. Add the combined Manitoba flour (300g) and Farina 00 (100g) along with sugar. Begin mixing until everything is incorporated. The dough should be soft, smooth, and a little bit elastic. If you are using a stand mixer, attach the dough hook for easier kneading.
Step 3: Incorporate the Pre-dough
After your pre-dough has doubled in size, it’s time to combine it with the main dough. Add the pre-dough to the rest of the dough mixture in the stand mixer. Start mixing on low speed, gradually increasing to medium speed for about 5-10 minutes, or until the dough is fully amalgamated.
Step 4: Add Butter and Knead
Slowly introduce the softened butter, a little piece at a time. Add the salt with the butter. Continue mixing on medium speed until the butter is fully absorbed into the dough, making it smooth and slightly shiny. This process will take about 25 minutes in a stand mixer or a bit longer if done by hand. Once the butter is incorporated, the dough should no longer stick to the sides of the bowl.
Step 5: First Rise
Transfer the dough to a lightly floured surface. Shape it into a ball and place it in a clean bowl. Cover with plastic wrap or a damp towel and allow it to rise for at least 2-3 hours in a warm place until doubled in size.
Step 6: Cold Resting
Once the dough has risen, refrigerate it for 8 hours or up to 12 hours. This slow chilling helps develop the flavors and texture.
Step 7: Shape the Dough
After the cold resting, transfer the dough to a floured surface and gently deflate it. Divide the dough into 12 equal pieces (about 80g each), but you can make smaller portions if you prefer. Roll each piece into a smooth ball.
Step 8: Second Rise
Place the balls of dough on a baking sheet lined with parchment paper, ensuring they are spaced apart. Cover the dough balls with a kitchen towel and let them rise for another 30 minutes to 1 hour until they are puffed up and soft.
Step 9: Prepare the Pastry Cream
While waiting for the dough to rise, prepare the creamy filling. In a saucepan, combine whole milk (250ml) and the seeds scraped from the vanilla bean (half). Bring the mixture to a gentle simmer, ensuring it doesn’t boil over.
In a separate bowl, whisk together the egg yolks (3) with sugar (75g) and flour (25g). Gradually add the hot milk to the egg mixture, whisking continuously to avoid curdling. Pour the mixture back into the saucepan and cook over low heat until thickened, stirring constantly. Once thick, remove from heat and cool slightly before transferring it to a bowl. Add the heavy cream (2 tablespoons) and mix well.
Step 10: Assemble and Bake
Preheat your oven to 180°C (350°F). Once the dough has risen, use your fingers to gently press an indent in the center of each dough ball. Fill the indent with a generous spoonful of the prepared pastry cream.
Lightly brush the top of each filled dough ball with egg yolk and sprinkle with sugar crystals for an added touch of sweetness. This will give the Veneziane a glossy finish after baking.
Bake the pastries for 20-25 minutes, or until they are golden brown and puffed up. Remove from the oven and let them cool slightly on a wire rack.
Step 11: Final Touches
Before serving, dust the cooled pastries with powdered sugar for that elegant finishing touch. The Veneziane alla Crema are now ready to be enjoyed!
Tips for Perfect Veneziane alla Crema
- Make sure the dough rises well by allowing it plenty of time to rest and rise. The slow fermentation in the fridge is crucial for a rich flavor.
- You can shape the dough into smaller or larger portions depending on your preference. For bite-sized treats, aim for smaller pieces.
- The pastry cream is the star of this recipe, so take your time to cook it to the right consistency—thick but still creamy.
Enjoy these soft, fluffy Italian pastries with the rich, smooth pastry cream that will transport you straight to Italy! Whether you enjoy them with a cup of coffee or as a dessert after a hearty meal, Veneziane alla Crema is the perfect treat for any occasion.
