Red Currant Bakery

Orange Vanilla Brioche
0 In the bowl of a stand mixer, add in the sugar and the zest of an orange. Rub the zest into the sugar with your fingers until combined and fragrant.
2 Add in the flour and yeast, and whisk to combine.
3 Sprinkle in the salt. Then add in the egg, warm milk, and vanilla bean paste.
4 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
5 Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
6 Shape the dough into a ball and place it back in the mixing bowl. Cover with a lid or plastic wrap and set somewhere warm to double in size (30-45 minutes).
7 Preheat the oven to 375 F and place a rack just below the center in the oven.
Shape and Bake the Brioche
9 Once the dough is puffy, knock the air out and pat it into a round disk. Working in a clockwise circle, bring the edges of the dough into the center to create a round ball. Do not use any extra flour when doing this.
10 Flip the dough ball over so the seam is on the counter top. Use the outer edges of your hands to cup around the base of the ball. Gently pull and turn the ball of dough towards yourself, keeping the seam side on the counter, until the surface of the dough is taught.
11 Using the same edges of your hands, rotate the dough in a clockwise circle on the work surface to twist and seal the open seam of the dough.
12 Line a baking sheet with a piece of parchment paper and place the dough, seam side down onto the parchment. Place a large mixing bowl, upside down over the dough and set somewhere to rise for 30-40 minutes until quite puffy and jiggly.
13 The dough should not spring back if poked, if it does, leave it to proof a bit longer.
14 Once the dough is puffy and the oven is hot, bake the brioche for 15 minutes. Then rotate 180 degrees and bake for another 10-12 minutes until golden brown.
15 Once baked, remove the pan from the oven. Leave to cool on a wire rack for at least 30 minutes.
16 Remove the cake from the pan and allow it to cool completely.
Vanilla Bean Pastry Cream
18 In a large pot, whisk together the corn starch, salt, and sugar.
19 Pour in the milk and 100 grams of heavy cream and whisk to combine. Add in the egg yolks and vanilla bean paste, and whisk once more.
20 Place the pot over medium low heat and whisk constantly scraping the bottom and edges of the pot. It will feel like it’s taking a while but all of a sudden it’ll get really thick so don’t stop whisking.
21 Once thick, remove the pot from the heat and pour through a fine mesh sieve into a heat safe mixing bowl.
22 Cover the surface with a layer of plastic wrap to prevent a skin from forming.
23 To cool it down faster you can always spread it on a quarter sized baking sheet and cover the surface with plastic wrap.
24 Once cooled to room temperature, transfer the cream to the fridge and let it chill completely – this one needs to be fridge cold!
Raspberry Jam
26 Add the rinsed raspberries, sugar, vanilla, and salt into a small pot.
27 Place over medium low heat and cook until the mixture begins to bubble. Stir the raspberries and let them continue to cook over medium low heat until they’ve reduced and thickened slightly.
28 Remove the pot from the heat and pour the jam into a shallow heat safe dish to cool off.
Whipped Cream
30 Once all of the elements have cooled off and you're ready to assemble, make the whipped cream.
31 Pour the cold heavy cream into a large mixing bowl. Whip on medium high speed until stiff peaks form. Be careful not to over whip the cream as you'll end up making butter.
32 If you aren't sure if you should keep whipping, set it aside while you assemble the rest of the cake and you can always whip more later.
Assemble
34 Once all of the elements have cooled, it's time to assemble. I recommend doing this about 45 minutes to an hour before you plan to serve.
35 Use a serrated knife to cut a small circle off the top of the brioche.
36 Scoop out most of the brioche, leave about an inch of thickness at the bottom and about the same on the sides.
37 Spoon the raspberry jam into the bottom of the brioche and spread it into an even layer.
38 Whip the chilled pastry cream until smooth. Pour in the remaining 150 grams of heavy cream and whip again until stiff. Fold in the rinsed fresh raspberries.
39 Scoop the cream filling over top of the raspberry jam, press down as needed to fit it all in the brioche.
40 Pipe or scoop the cream around the edge of the opening. I used a large basket weave piping tip to pipe two layers of ruffles around the opening and covering the top of the pastry cream.
41 Place the top layer of brioche back over the whipped cream. Dust the top with powdered sugar.
42 Allow the cake to set for about 30 minutes to allow everything to settle. Because of the cream in this cake it technically shouldn't sit out for more than two hours. However, it also won't collapse if it does.
43 Leftovers should be stored in an airtight container in the fridge.