Gluten-Free Caramelized Fig Brioche

Pour the water, yeast and sugar into a mixing bowl and stir until dissolved. Add the egg and the gluten-free bread mix, then knead for a few minutes. Add the salt and vegetable oil and continue kneading until you obtain a smooth, uniform, slightly sticky dough.

Transfer the dough to a well-oiled container, shape it into a neat ball with lightly oiled hands, cover and leave to rise until doubled in size.

Meanwhile, prepare the gluten-free pastry cream. Place the Babbi Home Bakery Custard Mix in a bowl, add the milk and whisk with an electric mixer for about 5 minutes, until smooth, thick and velvety. Refrigerate until ready to use.

Once the dough has doubled in volume, transfer it to a lightly oiled work surface and divide it into 6 portions of approximately 90 g each. Shape each portion into a smooth ball and place them on a baking tray lined with parchment paper, leaving enough space between them.

Preheat the oven to 200°C (390°F) in static mode.

Beat the egg with a few drops of cream or milk and brush the tops of the brioche. Using the back of a teaspoon, create a small indentation in the centre of each one. Place a small ball of parchment paper in each indentation to help maintain its shape during baking.

Bake the brioche, immediately reducing the temperature to 180°C (355°F), and cook for approximately 20 minutes, until lightly golden. If necessary, switch on the fan setting during the last few minutes of baking for an even colour.

Remove the gluten-free brioche from the oven, carefully discard the parchment paper and brush the warm brioche with melted butter.

Take the pastry cream out of the refrigerator and briefly whisk it until smooth and creamy again. Fill the indentations with the pastry cream and finish with small pieces of Babbi Cremadelizia Caramelized Figs.

Dust with icing sugar and serve.