Now let’s move on to preparing the pastry cream, an equally succulent step:
In the Thermomix bowl, I gathered all the ingredients and set the timer for 6 minutes at a temperature of 90 degrees, with a speed of 4.
Once the timer was over, I mixed for 5 seconds at speed 9. I then poured the pastry cream into a salad bowl and let it cool.
Let’s continue with the preparation of the syrup, which will bring a touch of intoxicating sweetness:
In a saucepan, I brought the water and sugar to the boil for about 3 minutes, then added the rum. I let the syrup cool.
And now, let’s tackle the colored sugar, which will add a touch of fantasy to our brioches:
In a jar, I mixed the sugar and the coloring, then I shook vigorously until I obtained a uniform pink color on all the sugar. I let it dry in the open air for a few moments.
Finally, we arrive at the moment of assembly, where everything takes shape and becomes irresistible:
continued on the next page
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