PREPARATION OF THE PAN BRIOCHE

Cool the milk and dissolve the yeast inside. Add the egg and stir with a whisk. Add the flour, the sugar, the diced butter, the vanillin and work all together to obtain a soft and homogeneous dough. Form a ball and insert it into Freddy by setting the natural proofing for 1 hour and 30 minutes at 28º C.

CREAM PREPARATION

While the bread rises, beat the egg yolks with the sugar using an electric whisk, add the flour and mix well. Heat the milk and pour over the egg mixture and cook the cream until it becomes thick.

CREATION OF SWIVELS

Once the bread has risen, spread the dough on a sheet of oven paper (be careful: put some flour to prevent the dough from sticking because it is very soft) and form a rectangle. Spread the pastry cream over it, sprinkle with chocolate chips and roll up on the long side in a compact way with the aid of oven paper.

SECOND NATURAL PROOFING

With a damp bread knife cut slices of about 2.5 cm thick and lay them on a baking sheet covered with oven paper. Insert them again in Freddy by setting the natural proofing function to 28°C for another hour.

COOKING

After the time of the second leavening, bake the swivels in preheated oven at 180ºC for about 20 - 22 minutes.

Serve them warm and warm.

Otherwise, you can replace the cream with jam.

PRESERVATION

You can prepare a large amount of swivels and freeze them with the function of delicate freezing of Freddy so you have a cake always ready in the freezer!

If necessary, all you have to do is to take the desired amount and regenerate it in the preheated oven to 150°C for about 15 minutes.