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Estrella de brioche con curd de frambuesa

12/02/2019 7 min read
Siempre digo que no.

Me prometo a mí misma que este año no va a pasar…


Y al final acabo cayendo!!! Si es que no tengo remedio, de verdad.

Por más que jure y perjure que no voy a preparar nada para San Valentín, no me libro ningún año.

Pero qué queréis, si soy débil!!


Y es que, a fin de cuentas, lo hago por amor!!!

Por amor al dulce quiero decir. 

A ver, no me malinterpretéis, que yo a mi marido lo quiero mucho (como la trucha al trucho, que dirían en mi casa) pero realmente lo quiero tooooodos los días del año, no necesito que llegue un día concreto para celebrarlo y demostrárselo.

Pero ¡ay amigos! con el dulce la cosa cambia.

También lo quiero, es más, lo adoro, todos y cada uno de los momentos del año, y aún así sé que nuestro amor es imposible… La salud y el tamaño del culamen impiden que nos veamos más a menudo. Así que comprenderéis mi alegría cuando llega un día como San Valentín, en el que nuestro amor puede ser gritado a los cuatro vientos, sin que nadie se escandalice ni nos mire mal…

Y pienso aprovecharme.

Porque este año no me he andado con tonterías, preparando tartaletas que se coman rápidamente…No, este año he preparado una estrella de brioche rellena de curd de frambuesas deliciosa, y que pesa media tonelada. Jajajajajaja (insertar aquí risa maléfica).

Así, con la excusa de aprovechar las sobras, puedo pasarme 3 días comiendo mi delicioso brioche…

¿Qué decís? ¿Qué también se puede congelar y queda igualmente delicioso? Ya, ya lo sé. Pero en mi casa no, y pienso aprovecharme de ello….jejejeje.
¿Os animáis a preparar esta estrella?  Os prometo que el resultado es delicioso, el brioche queda tremendamente esponjoso y el curd de frambuesa (o crema de frambuesa, para que nos entendamos) es una delicia…Tanto que tendréis que tener cuidado de no acabar con él a cucharadas, antes incluso de rellenar el brioche.

¿Os animáis a compartir culpabilidad conmigo?

Preparación:


Para el curd de frambuesa:
En un cazo ponemos las frambuesas con el zumo y la ralladura del 1/2 limón, añadimos una cucharada sopera de azúcar y llevamos a fuego medio. Removemos constantemente hasta que llegue a ebullición.
Una vez que llegue a ebullición lo mantenemos al fuego durante 5 minutos.
Transcurrido este tiempo habremos obtenido un puré, que pasaremos por un colador para eliminar las pepitas. Una vez que hayamos colado el puré lo pesamos, tendremos que haber obtenido aproximadamente 400 gr de puré. Si fuese más cantidad lo llevamos de nuevo unos minutos al fuego hasta que reduzca.
A continuación ponemos en otro bol el huevo, las yemas y el resto del azúcar y con unas varillas mezclamos hasta que esté bien integrado.
Añadimos el puré de frambuesa y llevamos al fuego .
Mantenemos el fuego al mínimo y removemos la crema constantemente y rascando bien el fondo de la cazuela para que no se agarre.
Si tenemos un termómetro de cocina controlamos la temperatura hasta que la crema alcance los 72º aproximadamente. Si no tenemos termómetro retiramos del fuego cuando la crema comience a espesar.
Cuando haya cuajado retiramos el cazo del fuego y añadimos la mantequilla, removiendo bien para que se integre.
Podemos envasar la crema en tarros y llevarla a la nevera, una vez que esté fría, hasta el momento de usarla.

Para la masa:
Si vamos a usar levadura fresca, comenzamos calentando la leche hasta que esté tibia, añadimos la levadura y removemos hasta que se disuelva.
Añadimos a la leche el azúcar y los huevos y removemos para disolver el azúcar.
A continuación añadimos la harina.
-Si, por el contrario, vamos a usar levadura seca, la mezclamos con la harina y reservamos.
Calentamos la leche hasta que esté tibia y añadimos el azúcar, la sal y los huevos.
A continuación añadimos la harina con la levadura.
-Si amasamos con amasadora, vertemos la mezcla en el bol y con el accesorio pala comenzamos a amasar un par de minutos.
Pasado este tiempo cambiamos el accesorio pala por el gancho amasador y amasamos, a velocidad 1, hasta que veamos que la masa está lisa. En ese momento comenzamos a añadir la mantequilla cortada en trozos y amasamos hasta obtener una masa lisa y elástica que se despegue de las paredes del bol (unos 15 minutos aproximadamente).
-Si amasamos a mano,  mezclamos bien los ingredientes en un bol y, cuando estén integrados, volcamos la masa en la encimera, que habremos engrasado ligeramente para que la masa no se pegue a ella.
Amasamos hasta obtener una masa lisa y en ese momento comenzamos a añadir poco a poco la mantequilla, cortada en trocitos para que nos sea más fácil incorporarla.
Trabajamos hasta obtener una masa lisa y elástica.
No es necesario que amasemos durante 15 minutos seguidos, podemos amasar 3 minutos, dejar reposar la masa durante 4 minutos y amasar otros 3, hasta obtener una masa lisa y brillante, ya que ese tiempo de reposo facilita el amasado.

Una vez que tengamos lista la masa (tanto si la hemos amasado a mano como si hemos utilizado la amasadora) la «boleamos», es decir le damos forma de bola para un mejor desarrollo de la masa.
Para ello colocamos la masa sobre la encimera y la aplastamos con cuidado. Vamos llevando la parte exterior de la masa hacia el centro, como si hiciésemos un hatillo, estirando y dándole cierta tensión, pero sin apretar excesivamente. Cuando tengamos los bordes recogidos hacia el centro le damos la vuelta a la masa, poniendo esta parte que está más fea hacia abajo, y la parte que estaba en contacto con la encimera hacia arriba. Veremos que hemos obtenido cierta forma de bola y la superficie está más tensa.
Terminamos de darle forma de bola colocando las manos con las palmas hacia arriba y con el canto de la mano vamos remetiendo masa por debajo para que adquiera tensión, no demasiada, y crezca de manera adecuada.
Llevamos a un bol ligeramente engrasado, la cubrimos con papel film y dejamos levar en un lugar cálido y sin corrientes de aire hasta que doble su volumen (en torno a una hora y media o dos horas dependiendo de la temperatura ambiente).
Transcurrido este tiempo sacamos la masa del bol y la aplastamos suavemente con los dedos para eliminar el gas (desgasificamos).
A continuación dividimos la masa en tres partes iguales, la cubrimos con un paño limpio y la dejamos reposar 5 minutos para que la masa se relaje y nos sea más fácil darle forma (si la masa está muy tensa veremos que aunque tratemos de estirarla la masa tiende a encogerse).
Una vez que hayamos transcurrido este pequeño tiempo de reposo, cogemos una de las porciones de masa (las otras dos las dejamos tapadas con el paño para que no se resequen) y la estiramos  hasta  obtener un disco de unos 30 cm de diámetro, aproximadamente.
Cubrimos este disco con crema de frambuesa.
Cogemos otra de las porciones de masa, la estiramos del mismo modo que la primera y la ponemos sobre el disco anterior. Cubrimos nuevamente con la crema de frambuesa.
Por último cogemos la porción de masa restante y la estiramos como las anteriores. Colocamos sobre los discos anteriores y en este caso ya no cubrimos con crema de frambuesa.
A continuación vamos a cortar el brioche para darle forma de estrella. 
Para ello comenzamos dividiendo el disco en cuatro, sin llegar al centro del círculo. A continuación cortamos cada cuarto en dos, de manera que ya tenemos 8 porciones, y de nuevo cada porción la cortamos al medio, por lo que obtenemos 16 porciones (Resumiendo, que los cortaríamos como si fuese una pizza de las redondas, pero sin llegar al centro y obteniendo 16 porciones iguales.)
Una vez que tengamos dividida el disco vamos a darle forma de estrella. Para ello cogemos con cada mano una porción (que estén juntas) y las retorcemos a la vez, cada una en un sentido diferente (con la mano derecha giramos hacia la derecha y con la mano izquierda giramos hacia la izquierda). Podemos hacer uno o dos giros.
Unimos los extremos de las dos porciones y los pellizcamos para que no se separen.
Repetimos con el resto de las porciones hasta obtener un total de 8 puntas.
Una vez que tengamos la estrella formada la cubrimos con papel film para que no se seque y la dejamos levar 1 hora aproximadamente, hasta que la estrella doble su volumen.
Batimos el huevo que teníamos reservado para la decoración, le añadimos la cucharada de leche y, una vez que la estrella haya levado, la pintamos con el huevo batido y la llevamos al horno precalentado a 180º, durante 40 minutos.
Transcurrido este tiempo, sacamos el brioche del horno y dejamos enfriar sobre una rejilla.
Cuando enfríe podemos espolvorear con azúcar glass.

Notas:
  • ¡Os prometo que es mucho más fácil darle al brioche la forma de estrella que describirlo! No os asustéis por lo complicado que pueda parecer cuando lo veáis escrito, que una vez que lo hagáis veréis que es mucho más fácil de lo que parece.
  • Para evitar despistarnos y acabar cortando el centro de la estrella, lo más cómodo es poner en el centro un vaso o un aro de emplatar, que nos impida cortar hasta el centro.
  • Para el curd de frambuesa podemos utilizar tanto frambuesas frescas como congeladas.
  • Con las cantidades que indico en la receta vamos a obtener más cantidad de crema de frambuesa de la que necesitamos para el brioche… pero creo que no os van a faltar voluntarios para comérsela, jejejeje. Se conserva alrededor de una semana en la nevera.
  • Si no encontráis frambuesas, siempre podéis sustituirlas por fresas o cualquier otro fruto rojo.

La receta del curd de frambuesa está adaptada de esta maravillosa de receta de «El Invitado de Invierno»

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