Hello everyone, I hope you are all well.
Today’s temptations are these Very Vanilla cream filled brioche..
Brioche is made from a sweet dough, and today I have included custard powder to the mixture and filled the buns with vanilla
pudding for some extra yumminess.
Here is the recipe, enjoy!
Very vanilla cream-filled Brioche:
- 2 2/3 cups (345 g) all-purpose flour
- 1/2 cup (4 tablespoons) custard powder
- 3 tablespoons regular sugar
- 1 3/4 oz. (50 g) fresh yeast
- 3 large eggs
- 1/2 cup (115 ml) tepid water
- 2/3 cup (140 g) butter, softened
I suggest using a kitchen machine fitted with a dough hook for this recipe as the dough needs kneading for 20 minutes.
Dissolve the yeast in the tepid water.
Put the flour, custard powder and sugar into a mixing bowl.
Add the eggs.
Add the butter, it should be very soft.
Add the water/yeast mixture.
Using the dough hook attachment on your kitchen machine, start kneading on medium speed.
Knead for 20 minutes.
The dough will seem too sticky, but it’s supposed to be sticky at this stage.
Put the dough in an oiled bowl and leave to rise at room temperature for 1 hour.
After 1 hour the dough should be doubled in size.
Cover with plastic wrap and put in the fridge for at least 3 hours, or preferably overnight.
On the next day, remove the plastic wrap.
Tip out the dough on your work surface.
Divide into 16 equally sized pieces.
Make small buns and arrange on lined baking trays.
Leave to rise at room temperature for about 2-3 hours.
Preheat the oven to 350 ˚F (180 ˚C).
Before baking, brush the buns with a mixture of:
- 1 egg white
- 1 tablespoon cold water
Sprinkle some sugar on top, if you like.
Bake in the preheated oven for about 10-15 minutes.
Fresh from the oven, baked with love!
Leave the buns to cool for 10 minutes before filling them with vanilla pudding..
But the buns are delicious as they are, too, or with some jam.
- 6 tablespoons corn starch
- 3/4 cup + 1 tablespoon (200 g) regular sugar
- 2 1/2 cup (600 ml) heavy cream
- 8 egg yolks
- 2 vanilla beans, halved lengthways and seeds scraped out
- 6 tablespoons (90 g) butter
Put the corn starch and sugar into a saucepan.
Add half the cream and stir until combined.
Place on a medium heat and add the egg yolks, stirring all the time.
Stir in the rest of the cream.
Add the seeds from the vanilla beans.
Stir until the mixture thickens.
Take the pan off the heat and pour the mixture into a bowl.
Stir in the butter.
Chill for a few hours.
I like to fill these brioche buns with this home made vanilla pudding..
Use a long Wilton 230 tip for this.
Simply pipe the vanilla pudding into the buns.
Enjoy the leftover vanilla pudding…
These delicious buns are so good.. I enjoy them with some jam and a cup of tea..
The inside of a Very vanilla cream filled brioche..
That was it for now, I hope you are tempted to start baking.
Wishing you a wonderful day!