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The cake that I don’t know how to call …

During my insomnia, I spend hours and hours on Pinterest, I have a half a billion boards on which I pin frantically everything that makes me crack and that fact that I can never get back to sleep. Of course, I do tests ever a tenth of the recipes that I like for lack of time but I keep the ideas, if and when I see it on other blogs, I say to myself “ha, like, this is the recipe that I had specified it on Pinterest, it does confirm the fact that I need to test it”. And then in between time, in favor of a new insomnia, I still have increased the number of recipes to test.

And then sometimes, more recipes, ideas decor, assembling cakes or shaping breads and buns. Ca (and the Filofax and the hook), it is my latest fad. I regularly do tests in my kitchen, I admire the result before any of the family does not devour what has been prepared for the afternoon snack or breakfast.

It was like that one night, about 4 o’clock in the morning, I came across this shaping funny, quite simple but (as always) it was necessary to think. I imagine, laughing, that the person who had the idea was originally to make croissants and then finally there were too many people in the home and not enough croissants and everything was finished in a mold, and has failed to give … this cake that I don’t know how to call. So here, it is called “Brioche Bumps” (we wanted to call it “BAB” but, shucks, this little name is already taken !).

 

For this cake, I am part of one of my recipes, the one I do all the time, and that appeals to everyone, just by changing the finishing. For this recipe you need :

  • 300 g flour T55
  • 40 g of sugar
  • 15 g of fresh yeast from a baker
  • 1 tablespoon of milk
  • 3 medium eggs
  • 100 g cold butter
  • 1 tsp salt
  • Gilding (egg yolk diluted in 1 cc of water)

Dilute the yeast in the milk. Pour the flour, the salt, the whole eggs, the sugar and the milk with the yeast in the bowl of the robot and then start kneading for 4 minutes at speed 3. Add the butter cut into pieces little by little and knead 7 minutes.
When the dough comes off well from the walls, stop the mixing (if not, continue for 2 minutes), cover the bowl and let stand 2 hours at room temperature or 1 hour in the oven to “Oven heated” to 40°C.
Degas the dough and fold over several times on itself to expel the gases of fermentation), and then spread in a circle (normally it spreads very easily since it is rather flexible). Cut the dough into 2 at the centre and then into 4 and then cut each of the 4 into 4 triangles.

 

Roll each trioangle on itself starting from the base to the tip as to make croissants, and do the same with each triangle to obtain 16 “croissants”.

Have these growing in a failed mold to bors high enough and then leave it again to rise for 1 hour at 40°C (or on the heating if your oven does not go down up to 40°C).

The brioche should have doubled in volume and the “croissants” are to take up all the space.

 

Preheat the oven to 180°C and brown the surface of the brioche with the egg yolk mixed with a spoon of water and then bake in the oven for 30 minutes of cooking. The top of the brioche should be golden.

Let cool before “snatch” pieces of the brioche by hand. It comes all alone.

 

Then you might have a special name for this cake ?

Waiting for your responses, I go back to see what’s new on Pinterest (and I have a thought for the people who dégottent these wonders and taking the time to share on this bulletin board giant !).

(And good last day of the year to all !)