Jam and Cream Brioche

A Ricky Webster recipe.

These, cream filled, brioche buns are soft, buttery, and a touch sweet. The pastry cream and jam create a familiarity of a Danish braid. I used a boysenberry jam for these, but whatever you have, or prefer will work great. I have made them with fresh apple butter before and those were an all-time favorite.

Easily at home on a menu, in a pastry case, or included in a continental breakfast, these are sure to please young and old. Make them as big or small as you’d like. I chose to make them in a 3.5” x 2” pastry rings (makes 20 Brioche Buns).

Tools Used:

• Dough Cutter
• Pastry Rings
• Silicon Baking Mat
• Sheet Pans

Brioche

Brioche Ingredients

• 340 grams all-purpose flour
• 375 grams bread flour
• 10 grams instant yeast
• 90 grams granulated sugar
• 15 grams kosher salt
• 5 eggs, room temperature
• 150 grams whole milk, warmed to 110 degrees
• 300 grams unsalted butter, softened and cubed

Brioche Directions

1. Combine the flours, yeast, sugar, and salt in the bowl of a stand mixer.
2. Using the dough hook, add in the eggs, and warm milk.
3. Combine, on low, until dough forms.
4. Scrape down bowl once or twice to make sure no dry flour has collected at the bottom and the ingredients are evenly mix.
5. When all combined, and a wet, sticky dough has formed, slowly add in cubed butter.
6. Once all butter is added, and no chucks remain, scrape down bowl one more time.
7. Turn mixer to medium high, and let dough mix until it tightly forms and eventually starts to slap the sides of the bowl.
8. Remove the dough and place into a greased container.
9. Place in the fridge overnight, or up to 48 hours before needing.

Pastry Cream

Pastry Cream Ingredients

• 700 grams whole milk
• 100 grams granulated sugar
• 10 grams vanilla bean paste
• 4 grams kosher salt
• 4 large egg yolks
• 10 grams all-purpose flour
• 30 grams cornstarch
• 60 grams of unsalted butter, softened
• 100 grams of cream cheese, softened

Pastry Cream Directions:

1. In a medium sized saucepan, heat the milk with sugar, vanilla, and salt, until scalded, or bubbles start to form around edges.
2. While the milk is heating, whisk the egg yolks, flour, and cornstarch, until smooth.
3. Gradually whisk the hot milk into the egg mixture.
4. Once combined, place back into the saucepan, over medium heat, whisking constantly.
5. When the custard is thickened and bubbling, continue cooking for 30 seconds, whisking vigorously to make sure the custard remains smooth.
6. Strain into a medium sized bowl and add in butter and cream cheese, whisking until fully incorporated.
7. Lay a piece of plastic wrap directly on top of custard, to prevent it from forming a skin.
8. Cool in fridge for at least an hour or up to 2 days before using.

Assembling our Pastry

Ingredients to Assemble:

• Egg wash (made up of a beaten egg and water mixture)
• Pearl Sugar
• Jam or fruit spread of choice

Directions to Assemble:

1. When ready to assemble your buns; remove the brioche from the fridge.
2. Set ring molds onto a silicone mat lined baking sheet and lightly spray each ring thoroughly on the interior walls with a non-stick baking spray.
3. Portion out brioche by cutting and weighing out pieces of dough in 70-gram increments. You should end up with 20 pieces.
4. Once all your dough is portioned, work each piece in your hands and form into round ball shapes by tucking dough in on itself at the bottom of each ball.
5. Place balls seam side down into sprayed rings.
6. When all are portions, cover rings lightly with plastic film.
7. Set aside and let rise for about 90 minutes or until room temp and slightly started to raise.
8. Remove plastic and press down the dough in the center of the ball, so that you end up with a taller edge of dough surrounding a 2” well in the center.
9. Cover with film and set aside for another 30 minutes.
10. Remove film and press down the very center of each brioche again, making sure that there is a thin layer of dough remaining at the bottom of each.
11. Using a piping bag, pipe in your cooled pastry cream, by filling in a single layer of about 2 tablespoons of cream.
12. Brush the exposed edges of dough with egg wash and sprinkle with pearl sugar.
13. Set aside for another 30 minutes, while your oven preheats to 350 degrees.
14. When the oven is preheated and dough has rested and done its final proof, place buns on a rack in the center of the oven.
15. Bake for about 20-25 minutes or until exposed dough is nicely browned and center is slightly puffed up.
16. Remove from the oven and set aside to cool.
17. Cool with rings and then remove, as you don’t want the edges of the buns to steam.
18. Top center of each bun with a heaping tablespoon of jam, slightly working it out to the edges.
19. Serve slightly warm or at room temperature.

Ricky Webster is a Food Network Champion, Pastry Genius, Chef, Instructor, Food Writer & Photographer.