Bocche di Lupo alla Crema (Cream-Filled Brioche)
Category: Yeast-Based Breads
Yields: 20 servings
This Italian specialty, known as Bocche di Lupo alla Crema, combines soft, fluffy brioche dough with a luscious, velvety custard filling. Lightly soaked in Alchermes liqueur and topped with powdered sugar, these cream-filled delights are perfect for any celebration or dessert table. Let’s dive into the process of making this mouthwatering treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 350g |
| Water | 175g |
| Fresh Yeast | 10g |
| All-Purpose Flour (00) | 200g |
| Butter | 100g |
| Sugar | 100g |
| Egg Yolks | 130g |
| Salt | 5g |
| Vanilla Bean | 1 |
| Water | 70g |
| Whole Milk | 500g |
| Egg Yolks | 125g |
| Rice Starch | 40g |
| Sugar | 130g |
| Vanilla Beans | 2 |
| Lemon Zest | ½ |
| Alchermes Liqueur | 300g |
| Powdered Sugar | To taste |
Instructions:
Step 1: Preparing the Biga (Starter Dough)
- In a small container, dissolve the fresh yeast in 175g water by stirring with a teaspoon until fully dissolved.
- In the bowl of a stand mixer fitted with a dough hook, combine 350g Manitoba flour and the yeast mixture. Mix on low speed until a homogenous dough forms.
- Once the dough comes together, transfer it to a flat surface, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap.
- Let the dough rise in a warm place (such as an oven with a pan of hot water) for 1.5 hours, or until it has doubled in size.
Step 2: Preparing the Brioche Dough
- After the biga has risen, transfer it to the bowl of your stand mixer.
- Add 200g all-purpose flour, 70g water (room temperature), the zest of ½ lemon, and the seeds scraped from 1 vanilla bean.
- Mix the dough until it becomes smooth and elastic, then add 130g egg yolks gradually, allowing each addition to be fully absorbed before adding more.
- Sprinkle in 5g salt and mix for 15 minutes until the dough is soft, smooth, and elastic, pulling away from the sides of the bowl.
- Lightly grease your hands, then fold the dough over itself three times, letting it rest for 10 minutes between each fold. Cover the dough with a cloth and let it rest after the last fold.
Step 3: Shaping and Rising
- After the final resting period, transfer the dough to a lightly floured surface. Divide it into 20 equal pieces (about 50g each).
- To shape each piece, fold the dough’s edges toward the center, then flip the dough ball over and roll it in your hands to form a smooth, round ball.
- Place the dough balls onto a baking tray lined with parchment paper, making sure to space them apart.
- Cover with plastic wrap and let them rise at room temperature for 30 minutes.
Step 4: Baking the Brioche
- Preheat your oven to 175°C (347°F) in static mode.
- Bake the brioche for 20 minutes, or until they are golden brown. Allow them to cool slightly before handling.
Step 5: Preparing the Pastry Cream
- Start by chilling a glass bowl in the freezer to cool it for the custard.
- Slice 2 vanilla beans lengthwise and scrape out the seeds. Place both the seeds and the pods into a saucepan with 500g whole milk, ½ lemon zest, and 130g sugar. Heat the mixture over medium-low heat, stirring occasionally, until it just starts to simmer.
- Meanwhile, whisk together 125g egg yolks, 130g sugar, and 40g rice starch in a separate bowl until smooth and creamy.
- Once the milk mixture is hot (but not boiling), slowly pour it into the egg yolk mixture in three stages, whisking constantly. Make sure to strain the mixture through a fine sieve to remove any solids.
- Transfer the mixture back to the saucepan and cook on low heat, stirring constantly, until it thickens into a smooth custard.
- To cool the pastry cream rapidly, pour it into the chilled glass bowl and whisk it vigorously until it reaches around 50°C (122°F). Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until ready to use.
Step 6: Assembling the Bocche di Lupo
- Once both the pastry cream and brioche are cool, slice the brioche rolls in half diagonally, creating an opening similar to a “mouth.”
- Soak the inner part of each roll in Alchermes liqueur, ensuring it absorbs the flavor without becoming too soggy.
- Generously fill each brioche with the chilled pastry cream.
- Once filled, dust the top with powdered sugar for a finishing touch.
Step 7: Serving
Serve these cream-filled delights slightly chilled or at room temperature. Their sweet, creamy filling and light, airy texture make them an indulgent dessert perfect for any occasion. Enjoy every bite of this Italian classic!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 38g |
| Sugar | 18g |
| Fiber | 1g |
| Protein | 6g |
| Cholesterol | 90mg |
| Sodium | 150mg |
| Calcium | 45mg |
| Iron | 2mg |
These delicious Bocche di Lupo alla Crema are sure to impress with their rich flavors and delicate textures. Perfect for a dessert buffet, a festive gathering, or just a special treat, this recipe will transport you straight to the heart of Italy. Enjoy the process and, of course, the sweet results!
