Brioche pastry cream raisin

Materials as they
brioche dough
1 kg flour chakra
10 gr of yeast
10 gr salt
2 gr improver
250 gr granulated sugar
7 pcs eggs intact
3 pcs of egg yolk
350 gr of butter
100 gr white pastry cream powder
350 ml fresh milk
Raisin or raisins or (according to taste: chocochip etc.)
Step Brioche: If using the machine setup with level 2 batter mix all except butter stirring until almost smooth and then stir in the butter, then stir until smooth using hand batter mix all except butter don't stop for 25menit dough been fused rest for 10 minutes and then mix with the butter and then mix again for 30 min g stop until kalis

After the dough smooth let stand for 6 hours in chiller

Prepare the pastry cream powder and milk mix until dough flat and rigid texture

Remove the dough and then shape with brioche rolling pin rectangular shape and then brush the pastry cream in brioche and sprinkle a raisin or other ingredients to taste the batter then roll slowly and then cut according to taste

Save and arrange in a baking dish cover with plastic wrap or damp cloth the dough for 2-2, 5jam and then prepare a brand of eggs and apply to dough brioche

The temperature of the fire 190 ' C for 15menit

Good luck