Brioche "Saint-Tropez"

Ingredients for 1 servings:

• 350 g wheat flour type 405
• 30 g sugar
• 4 g salt
• 3 eggs, size M
• 20 g milk
• 2 tbsp orange blossom water
• some lemon zest
• 15 g fresh yeast
• 125 g butter, in pieces
• 200 g plums, fresh, pitted
• 90 g plum juice
• 10 g sugar
• 10 g honey
• 5 g cornstarch
• 1 sheet of gelatin
• 1 pinch(s) cinnamon powder
• 350 ml milk
• 1 vanilla pod(s)
• 3 egg yolks, size M
• 70 g sugar
• 50 g flour
• 120 g butter, soft
• 1 egg yolk
• 1 tsp milk
• some sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 25 minutes

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For the yeast dough, sift the flour and mix with the salt and sugar. Mix the milk, orange blossom water, and lemon zest with the yeast until dissolved. Add the eggs, yeast milk, and butter to the flour and knead into a yeast dough. Let the dough rise for about 10 minutes, cover with plastic wrap, and refrigerate until the next day. For the filling, cut the pitted plums into smaller pieces. Bring the plum juice to a boil with the sugar, honey, cinnamon, and cornstarch, stirring continuously, then set aside. Soak the gelatine in cold water, then mix well with the warm plum pudding. Mix in the plum pieces and chill everything. The next day, remove the dough from the refrigerator. For the cream, split the vanilla pod. Scrape out the seeds and add them to the milk along with the pod, and bring to a boil. Beat the egg yolks and sugar until frothy, then stir in the flour. Remove the vanilla pod from the milk and slowly whisk the hot milk into the eggs. Bring the mixture to a boil while stirring, then set aside to cool to room temperature. Using a hand mixer, gradually beat the softened butter into the custard mixture. Divide the dough into 12 pieces, roll into balls, and flatten to about 6 cm in diameter. Mix the egg yolk with the milk, spread over the dough, and sprinkle with sugar. Place the balls on 2 baking sheets, cover, and let rise for 90 minutes. Preheat the oven to 200°C (top/bottom heat) and bake the brioche for 15 minutes, then let cool. Cut open the brioche. Fill a piping bag with the cream and pipe a circle onto the bottom of the brioche. Spoon the plums into the center. Place the brioche lid on top, and enjoy. If you don’t have fresh plums, you can also use plums from a jar. But it tastes better with fresh ones.