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Ingredients
- 1 quantity brioche dough*
- 1 quantity Cheat's custard filling**
- icing sugar
- 1 round tin 26cm diameter
- * See Stephanie Alexander's Brioche dough recipe on cuisine.com.au ** See Stephanie Alexander's Cheat's custard recipe on cuisine.com.au (The recipe for the Cheat's custard appears in Stephanie's recipe for Bienenstich, on cuisine.com.au).
Method
Make brioche and allow to double.
Preheat oven to 180C.
Press dough into lightly buttered tin and allow to rise by about 70 per cent.
Bake for about 25 minutes until topping is a deep gold.
Remove to a rack and ease out of tin onto a rack. Cool completely, split and fill with a generous layer of custard filling. Settle top back in place. Dredge with a generous quantity of icing sugar.
