- Chapters
- descriptions off, selected
- captions off, selected
This is a modal window.

- Chapters
- descriptions off, selected
- captions off, selected
This is a modal window.

Blueberry & Cream Brioche

Diego Haupenthal
A fluffy bun filled with sweet pastry cream and topped with fresh blueberries and crumble. What else can I say? It's so more
- Level
Intermediate
- Cooking
1h+
- Overrall
7h+
- Ready
8:57 am
Blueberry
1 cupAll-Purpose Flour
as neededEgg
1Milk
2tbsp
Brioche Dough
High Gluten Wheat Flour
8.64ozEgg
2Milk
1.23ozRoom Temperature Unsalted Butter
2.47ozDry Yeast
0.11ozSugar
0.88ozSalt
0.18oz
Sweet Crumble
All-Purpose Flour
3.53ozSugar
3.53ozUnsalted Cold Butter
1.76ozLemon Zest
to tasteCinnamon Powder
to taste
Pastry Cream
Milk
1.1ptVanilla Bean
1Egg Yolk
6Cold Butter
0.42ozCornstarch
1.06ozSugar
3.53oz
Kitchen Scale
Stand Mixer
Kitchen Scale
Kitchen Scale
Activity

s
b
Best way to reheat?
How long will it be in the oven for approximately?
The brioche buns will bake for approximately 12-15 minutes at 225°C (437°F) until the edges and bottom are golden brown.
s

Sous answers sydney
What's a good substitute for Vanilla Bean?
Vanilla extract is the best substitute. Use 1 teaspoon of extract for each vanilla bean. If you don't have extract, try vanilla paste or vanilla powder in similar amounts. In a pinch, you could use the seeds from a vanilla-flavored vanilla yogurt.
s

Sous answers sydney
What's a good substitute for Sugar?
For this recipe, you could use honey or maple syrup (about 3/4 the amount of sugar called for). Alternatively, try coconut sugar or stevia (adjust to taste). Keep in mind, substitutes may slightly change the texture and flavor of the brioche.
s

Sous answers sydney
Posso usar fondant de leite para o creme?
Sim, você pode usar fondant de leite no lugar da creme pastissier nesta receita.
- Substitua a quantidade de creme pastissier por uma quantidade igual de fondant de leite
- O fondant de leite tem uma textura mais firme quando frio, então deixe-o em temperatura ambiente antes de rechear os brioches
- Você também pode aquecer levemente o fondant para amaciar antes de usar
Lembre-se de que o fondant tem um sabor mais amanteigado e menos ácido que a creme pastissier. Mas deve funcionar bem para rechear estes brioches.


Sous answers Carlos Campos
Como fazer essa massa para pão de hambúrguer?
Para fazer essa massa brioche para pão de hambúrguer:
- Substitua o trigo para pão por farinha all-purpose
- Reduza o açúcar para 25g
- Omita os blueberries, creme pastry e crumble
- Após a primeira fermentação, divida em porções de 100-120g
- Asse a 190°C (375°F) por 15-18 minutos
A massa brioche é enriquecida com ovos e manteiga, então ficará leve e fofinha - perfeita para hambúrgueres! Apenas ajuste os ingredrentes para uma versão mais simples e salgada.


Sous answers Carlos Campos
What are some substitutions for the blue berries?
You can substitute the blueberries in this recipe with other berries like raspberries, blackberries, or chopped strawberries for a delicious variation of the Blueberry & Cream Brioche!
b

Sous answers benjamin

Blueberry & Cream Brioche
Diego Haupenthal
Add 2 eggs and 1.23oz of milk to a stand mixer bowl
Add 8.64oz of high gluten wheat flour and 0.88oz of sugar
Add 0.11oz of salt and 0.11oz of dry yeast
Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated
Increase the speed and knead for 5-10m until the dough is smooth and strong
Add 2.47oz of butter and knead until it is completely incorporated and the dough is elastic
Transfer the dough to a countertop and shape into a ball
Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise
Add 3.53oz of all-purpose flour and 3.53oz of sugar to a medium bowl
Add 1.76oz of butter and mix with the tip of your fingers to obtain a wet sand texture
Add lemon zest and cinnamon powder to taste
Mix to combine. The sweet crumble is ready
Cut 1 vanilla bean in half lenghwise and scrape off the seeds. Keep both the pod and the seeds
Add the vanilla seeds and pod to a medium pot and add 1.1pt of milk
Add 1.76oz of sugar and whisk to dissolve. Bring the mixture to a boil over low heat
Beat 6 egg yolks in a medium bowl
Add 1.76oz of sugar and whisk to combine
Add 1.06oz of cornstarch and whisk to combine
Once the milk mixture has boiled, remove the vanilla pod
Carefully add a bit of the boiled milk into the yolk mixture, whisking constantly
Transfer the mixture back into the pot with the rest of the milk, whisking to combine
Whisk it over medium-low heat until the foam disappears and the mixture starts to thicken. Turn the heat to low and whisk for 3m to obtain a thick cream
Turn off the heat and add 0.42oz of cold butter. Whisk well to melt the butter and combine
Transfer it to a bowl
Cover it with cling film, pressing it against the surface, and refrigerate to cool down completely
Once cooled, whisk the cream again until smooth. The pastry cream is ready
Unwrap the dough. The brioche dough is ready
Divide the dough in 3.53oz pieces
Flatten the pieces with the palm of your hand and fold it into itself to form a ball
Roll each piece into a tight ball
Place the balls far apart in a tray lined with parchment paper
Place in the oven with the light on and a bowl of hot water until doubled in size. The dough should be fluffy and airy, and when you poke it with your finger, you should feel little resistance on the surface
Coat your fingers with flour and press down on the middle of the bun, making a hole right in the center
Mix 1 egg with 2tbsp of milk and whisk it well. Use a brush to coat the edges of the buns with the egg wash
Preheat the oven at 437 °F
Fill it with about 1tbsp of pastry cream
Spread 1 cup of blueberries and Sweet Crumble to taste on top of each brioche
Bake it for 12-15m until the edges and bottom are golden brown. The blueberry & cream brioche is ready
Enjoy this comfy treat!