Pristine Whipping 35%

BRIOCHE COL TUPPO

with pistachio ice-cream

by Tommaso Foglia

PRISTINE WHIPPED 33% DAIRY

10 brioche

Ingredients

For the brioche col tuppo:

Pristine Whipped 33%

500 g manitoba flour

90 g caster sugar

125 g butter

10 g salt

200 g uova

18 g powdered milk

100 g whole milk

30 g brewer’s yeast

1⁄2 vanilla pod

Pristine Whipped 33% Dairy

Preparation

For the brioche col tuppo:

Using the dough hook in a planetary food mixer, mix all the ingredients together, finally adding the butter in 3 stages. Leave to knead for at least 15 minutes. Leave to rise in a bowl covered with cling film for 90 minutes at 28°C. Form 10 buns of approximately 80g and 10 of approximately 15g. Place on a baking tray with baking paper or micro-perforated silicone mat, taking care to place the small buns on top of the large ones. Leave to rise again at 28°C for about 60 minutes, brush with beaten egg and bake at 180°C for about 20-25 minutes. Serve while still hot with pistachio ice-cream and Pristine Whipped 33% Spray Cream.