Pastry Cream Brioches
These golden brioches will be a shining addition to your dessert table, with their bright yellow pastry cream. The brioche dough is garnished with the cream and fruits before it’s baked in the oven. You can make them the night before, then bake them just before serving, leaving them to cool down a little.
Ingredients
- 2/3 cup (140 g) sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 egg
- 1 1/2 cups (375 ml) milk
- 1/2 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 3 tbsp unsalted butter, diced
- 4 cups (600 g) unbleached all-purpose flour
- 1/3 cup (70 g) sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup (250 ml) warm milk
- 3 eggs
- 3/4 cup (170 g) unsalted butter, softened
- Slices peeled clementines, apricot halves or berries, to taste
- 1 egg yolk, beaten
- Pearl sugar, for sprinkling (optional)
Instructions
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and egg. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Add the butter. Strain through a sieve set over a bowl to remove any lumps. Compost the vanilla bean.
- Cover with plastic wrap directly on the surface of the pastry cream. Let cool. Refrigerate until completely chilled, about 3 hours. The pastry cream will keep for 2 days in the refrigerator.
These golden brioches will be a shining addition to your dessert table, with their bright yellow pastry cream. The brioche dough is garnished with the cream and fruits before it’s baked in the oven. You can make them the night before, then bake them just before serving, leaving them to cool down a little.