Brioche in Syrup with Lemon Cream
Brioche in Syrup with Lemon Cream

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brioche in syrup with lemon cream. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Brioche in Syrup with Lemon Cream is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Brioche in Syrup with Lemon Cream is something which I have loved my entire life. They’re nice and they look fantastic.

NOTE: The recipe for the dough is on the previous video. Molly Hawks-Fagnoni and her husband, Michael Fagnoni, love their homemade brioche so much that they created a dessert for it. They start with a layer of ethereal lemon cream, top it with a toasty slice of the brioche, then dollop it with whipped cream.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brioche in syrup with lemon cream using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brioche in Syrup with Lemon Cream:
  1. Take 4 Brioche Rolls *NOT sweet Brioche
  2. Get 1/2 cup Thickened Cream
  3. Get 1 tablespoon Caster Sugar
  4. Make ready 1 tablespoon Lemon Juice
  5. Prepare Lemon Curd *optional
  6. Take <Ingredients for Syrup>
  7. Make ready 1/2 cup Caster Sugar
  8. Take 1/4 cup Water
  9. Take 2 tablespoons Lemon Juice
  10. Prepare 1 tablespoon Rum, Cointreau, Grand Marnier, etc

This brioche French toast with strawberry compote and lemon curd whipped cream recipe is decadent and indulgent; the perfect brunch treat. The homemade whipped cream is a must and is way easier to make than you think. It only takes a few ingredients and it's much tastier than the store-bought stuff. The Best Brioche Fillings Recipes on Yummly

Instructions to make Brioche in Syrup with Lemon Cream:
  1. Cut the top of each Brioche Rolls by inserting a knife slightly diagonally so that you make a hollow in centre. Place the rolls in a container and set the cut tops aside.
  2. Combine Caster Sugar and Water in a small saucepan. Bring to the boil, stirring, over a medium heat. Once it started boiling, remove from the heat. Add Lemon Juice and Rum or liquor of your choicer and mix well.
  3. Pour the hot syrup over each Brioche Rolls evenly, put the cut tops back on rolls, cover the container with the lid or plastic wrap, then place in the fridge at least for 1-2 hours.
  4. Beat Thickened Cream and Sugar using a whisk until firm peaks form. Add Lemon Juice and mix well.
  5. Place the chilled Brioche Roll in a serving plate, add 1 teaspoonful of Lemon Curd (*optional) in the hollow, plenty of whipped Lemon Cream, then place the top back on and serve.

Brioche is a French sweet bread which is perfect for weekends. It's good eaten plain with some jam, or make French toast with lemon, topped with fruit and maple syrup. Instead of cinnamon I added some lemon juice which gives the French toast a fresh flavor. Make the syrup while the cakes are baking. As soon as cakes come out of the oven, brush or spoon syrup liberally over top.

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