Ingredients for the vanilla cream and caramel butter
1/2egg
2oz (60 g)sugar
3.5oz (100 g)full cream milk
3.5oz (100g)cream(fat content 20%)
1pod of vanilla
2 oz (60 g)butter
2oz (60 g)sugar
Instructions
Making the brioche buns
Put the flour on the counter and make in the middle a hole
Dissolve the yeast in the tbsp water and 1.5 tbsp sugar
Add the dissolved yeast, the eggs the sugar and the salt to the flour
Knead the dough by hand for 2 minutes
Thereafter add the butter in parts and knead through the dough.
Knead for 10 minutes
Make a ball and let it rise for 1 hr, covered by plastic wrap or a wet towel. Thereafter place the ball wrapped in the fridge. This is also a good point to keep it in the fridge and get back to baking the rolls the next day Otherwise continue after 1 h in the fridge
Then divide into 6 balls of each 1.5 oz (40g) and let them rise for an hour at room temperature on a counter dusted with flour.
Thereafter bake them golden brown in a pre-heated oven at 357 F (180 C) for 20 minutes
Let them cool down at room temperature
Preparing the fruit
Start with washing the fruit and reserving almost 2 oz of each of the strawberries, raspberries and black berries for later
In a skillet at low fire, mix the remaining fruit with the sugar and the lemon juice for around 5 minutes until it has become a fruit sauce
Let it cool down first and after that mix in the reserved, fresh fruit and keep the whole thing refrigerated.
Making the vanilla cream and coat the buns
Mix the egg, sugar, milk, cream and the vanilla pod interior.
Then when cooled down, cut the buns in half and soak each half for 5 minutes in the vanilla cream you can do this in portions
Decorating and finishing of the dessert
Mix the sugar and butter into a cream and then heat it in a skillet, until it becomes brown and fragrant. fry each halve on one side in the caramel butter and take out and cool down.
Then divide the halves over the plates, put the fruit on the lower halves and place the other halves on top. Serve.