🛒 Ingredients

👨‍🍳 Preparation

1. 1

   In a large bowl, mix the flours, eggs, softened margarine, sugar, rum essence and vanilla. Dissolve the yeast in warm milk and add it to the mixture with a pinch of salt. Knead until smooth, then cover and leave to rise in a warm place until doubled.

2. 2

   Meanwhile, prepare the chantilly cream. Heat the milk, cream, lemon zest and vanillin in a saucepan. In a separate bowl, whisk the yolks with sugar and starch, then slowly pour in the hot milk. Add the rum and softened gelatine, cook until thickened, then cool completely. Fold in the whipped cream and refrigerate.

3. 3

   Divide the risen dough into 10 elongated pieces, place them on a baking tray lined with damp baking paper and let rise again until doubled.

4. 4

   Make the rum syrup by dissolving the sugar in water over low heat. Stir in the rum and allow to cool.

5. 5

   Brush the viennesi with a mix of egg yolk and milk, then bake at 180°C for about 20 minutes until evenly golden.

6. 6

   Once cooled, make a lengthwise cut in each brioche, drizzle lightly with the rum syrup and fill generously with chantilly cream. Add a candied cherry on top if desired.