Great British Bake Off winner John Whaite says:
Brioche galette has to be one of my favourites of the patisserie world. The custard complements perfectly the buttery broche, and the addition of the fruits here just cuts through all of the richness. This is a real treat indeed, quite tricky to do, but we all love a good challenge, especially one as tasty as this!
For the Brioche:
250g white bread flour
7g sachet fast action yeast
30g Billington's Unrefined Golden Caster Sugar
150G egg (about 3)
For the Crème Pâtissière:
250ml Just Milk
1tsp Nilsen-Massey Madagascan Vanilla Bean Paste
3 large egg yolks
75g Billington's Unrefined Golden Caster Sugar
1 large apple, braeburn or cox are best
10-15 large blackberries
1 egg, beaten to glaze
6tbsp apricot jam
Billington's Unrefined Golden Icing Sugar to dust
To make the Brioche dough:
1. Make the brioche dough. Place the flour and salt into the bowl of the mixer fitted with dough hook and blend together. Then add the yeast and Billington's Golden Caster Sugar and blend that too. Beat the eggs with the Just Milk, and add to the bowl. Knead on a medium speed for 15 minutes, until the dough is extremely strechy.
2. Slowly add the butter piece by piece, mixing still on medium. It should take around 5 minutes to incorporate the butter. When done, allow the micer to continue for about 5 minutes, until the dough is smooth, silky and very stretchy.
3.Place the dough onto a Pyrex Baking Tray, and wrap tightly with cling film. Place into the fridge overnight, or for at least 12 hours.
To make the Crème Pâtissière:
4. Place the Just Milk and Nielsen-Massey Vanilla Bean Paste into a medium saucepan over a medium heat. Allow it to come to the boil. As the milk heats, quickly whisk together the egg yolks and sugar until the sugar dissolves, then whisk in the cornflour. Pour half of the boiling milk onto the egg mixture and whisk immediately and rapidly. Then pour this back into the pan with the remaining half of the milk and place back onto the heat, whisking constantly until the mixture comes to the boil and becomes very thick. When thick enough to coat the back of a wooden spoon - remove the pan from the heat to test - scrape the Crème Pâtissière onto a large plate and immediately cover the surface of it with cling film. Allow to cool completely and refrigerate until needed.
5. When the brioche dough has rested overnight, flour the worktop and then roll out into a large disk of about 10 inches in diameter. Remove the Crème Pâtissière from the fridge and with a wooden spoon vigourously knock the Crème Pâtissière back - beating it to a smooth custard.
6. Spread or pipe the Crème Pâtissière onto the brioche disk, leaving a good inch around the edge. Peel, cire abd quarter the apple, then slice it very finely - I use a mandolin slicer. Place this onto the Crème Pâtissière in a spiral pattern then halve the blackberries and dot them around. Gently crimp the edges of the brioche by pulling a little brioche outwards, then sticking it onto the edge on the left.
7. Preheat the oven to 200C/180C fan/gas mark 6. Allow this brioche pizza to rest until the edges have puffed up and almost doubles in size. Egg wash the edges and bake in the preheated oven for 25-30 minutes, or until the exposed brioche is a deep golden colour. Heat the apricot jam with 3tbsp water, pass through a sieve and glaze the hot, freshly baked brioche. Cool then finish with a generous dusting of Billington's Golden Icing Sugar