{"id":12339,"date":"2017-07-17T09:49:08","date_gmt":"2017-07-17T07:49:08","guid":{"rendered":"http:\/\/bake-street.com\/?p=12339\/"},"modified":"2026-04-08T12:30:47","modified_gmt":"2026-04-08T10:30:47","slug":"brioches-with-pears","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/brioches-with-pears\/","title":{"rendered":"Brioches with pears"},"content":{"rendered":"<p>Whom I tell that I have made brioches with 86\u00baF at home will think that I am crazy. I had an incredible craving days ago and &#8230; I had no choice to bake them. These <strong>brioches with pears in syrup<\/strong> and almond or pearled sugar are supposed to be made for September. But I needed to enjoy them.<\/p>\n<p>I have to say that kneading these doughs with this hot weather is not easy. The butter overcomes its melting point which makes it more laborious to manipulate and develop the dough, but with patience is possible.<\/p>\n<p><!--more--><\/p>\n<p>If madness is stronger than you and decide to make them, I recommend kneading the dough in a dough mixer. It is true that, especially the enriched doughs, are fantastic to work by hand but with high temperatures are somewhat more laborious. Besides that with the heat, the process of kneading would become eternal. In a gym we would enjoy more.<\/p>\n<h5>How should I work the dough to get a perfect result?<\/h5>\n<p>Another aspect that you must strictly follow is to <strong>introduce the butter little by little<\/strong>. Never do it suddenly and there is a reason for it.<\/p>\n<p>If we add all the butter at a time when our dough is still undeveloped, we will hinder the development of gluten by coating it with fat. It will take much more effort to develop the gluten mesh and the final result will not be as good as if we follow an addition process.<\/p>\n<p>We must develop gluten lightly with the first ingredients added and then continue kneading and working as we incorporate fat (which is the bulk of the hydration).<\/p>\n<h5>Shaping the brioches.<\/h5>\n<p>This time instead of pre-shaping and shaping the pieces, what I have done is to degas and stretch the dough. Then I used a round cutter to shape future brioches.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/07\/brioche-pera-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/07\/brioche-pera-980x1200.jpg\" alt=\"Brioches con peras\" \/> <\/picture><\/div>\n<p>This will allow us to obtain a beautiful round brioches but we will have a drawback with the remaining dough pieces. If we re-unify them to re-stretch, we have to let them rest about 15-20 minutes so the dough will relax and not resist when re-stretching. In addition, some folds will be created which will not allow the dough to remain completely uniform.<\/p>\n<p>For that reason I recommend you that after cutting the brioches, make a boule with each piece and flatten slightly with the palm of the hand. You will get a very similar buns to the Swiss rolls.<\/p>\n<h5>To decorate the brioches we can use &#8230;<\/h5>\n<p>In my case I chose San Juan\u00b4s pears in syrup which was what I had in mind, but you can decorate them with the fruit you like, nuts, chocolate &#8230; And also you can give them a softer and creamy taste if you place under each pear you some pastry cream. The result is absolutely scrumptious.<\/p>\n<p>You can also use almond cream or frangipane, but maybe is too consistent for this time of year. Or not \ud83d\ude09<\/p>\n<p>The recipe is adapted from Teresa&#8217;s blog &#8220;<a href=\"https:\/\/now-forager.com\/strawberries-cream-brioche\/\" target=\"_blank\" rel=\"noopener noreferrer\">Now, forager<\/a>&#8220;. Do not forget to take a look, it&#8217;s fantastic.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/07\/brioche-pera-3-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2017\/07\/brioche-pera-3-980x1200.jpg\" alt=\"Brioches con peras\" \/> <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Whom I tell that I have made brioches with 86\u00baF at home will think that I am crazy. I had an incredible craving days ago and &#8230; I had no choice to bake them. These brioches with pears in syrup and almond or pearled sugar are supposed to be made for September. But I needed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":12343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,650],"tags":[577,723,813],"class_list":["post-12339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sweets-breads-doughs","tag-breakfast","tag-pear","tag-pearled-sugar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Brioches with pears - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Brioches with pears, delicious and tasty dough made with eggs and butter. 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