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      Blueberry & Cream Brioche

      Blueberry & Cream Brioche

      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

        Blueberry

        1 cup
      • All-Purpose Flour

        All-Purpose Flour

        as needed
      • Egg

        Egg

        1
      • Milk

        Milk

        2tbsp

      Brioche Dough

      • Wheat Flour

        High Gluten Wheat Flour

        8.64oz
      • Egg

        Egg

        2
      • Milk

        Milk

        1.23oz
      • Unsalted Butter

        Room Temperature Unsalted Butter

        2.47oz
      • Dry Yeast

        Dry Yeast

        0.11oz
      • Sugar

        Sugar

        0.88oz
      • Salt

        Salt

        0.18oz

      Sweet Crumble

      • All-Purpose Flour

        All-Purpose Flour

        3.53oz
      • Sugar

        Sugar

        3.53oz
      • Butter

        Unsalted Cold Butter

        1.76oz
      • Lemon Zest

        Lemon Zest

        to taste
      • Cinnamon Powder

        Cinnamon Powder

        to taste

      Pastry Cream

      • Milk

        Milk

        1.1pt
      • Vanilla Bean

        Vanilla Bean

        1
      • Egg Yolk

        Egg Yolk

        6
      • Butter

        Cold Butter

        0.42oz
      • Cornstarch

        Cornstarch

        1.06oz
      • Sugar

        Sugar

        3.53oz
      Equipment
      • Kitchen Scale

        Kitchen Scale

      • Stand Mixer

        Stand Mixer

      • Kitchen Scale

        Kitchen Scale

      • Kitchen Scale

        Kitchen Scale

      Activity

      cooked-activity-301ac79a-5cd4-11ef-8080-8000706df978}

      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

      avatar-image

      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

      avatar-image

      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

      avatar-image

      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.

      avatar-image
      avatar-image

      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.

      avatar-image
      avatar-image

      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

      avatar-image

      Sous answers benjamin

      View all activity
      Blueberry & Cream Brioche trailer thumb

      Blueberry & Cream Brioche

      Diego Haupenthal

      • Step 0
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        Add 2 eggs and 1.23oz of milk to a stand mixer bowl

      • Step 1
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        Add 8.64oz of high gluten wheat flour and 0.88oz of sugar

      • Step 2
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        Add 0.11oz of salt and 0.11oz of dry yeast

      • Step 3
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        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

      • Step 4
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        Increase the speed and knead for 5-10m until the dough is smooth and strong

      • Step 5
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        Add 2.47oz of butter and knead until it is completely incorporated and the dough is elastic

      • Step 6
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        Transfer the dough to a countertop and shape into a ball

      • Step 7
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        Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

      • Step 8
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        Add 3.53oz of all-purpose flour and 3.53oz of sugar to a medium bowl

      • Step 9
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        Add 1.76oz of butter and mix with the tip of your fingers to obtain a wet sand texture

      • Step 10
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        Add lemon zest and cinnamon powder to taste

      • Step 11
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        Mix to combine. The sweet crumble is ready

      • Step 12
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        Cut 1 vanilla bean in half lenghwise and scrape off the seeds. Keep both the pod and the seeds

      • Step 13
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        Add the vanilla seeds and pod to a medium pot and add 1.1pt of milk

      • Step 14
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        Add 1.76oz of sugar and whisk to dissolve. Bring the mixture to a boil over low heat

      • Step 15
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        Beat 6 egg yolks in a medium bowl

      • Step 16
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        Add 1.76oz of sugar and whisk to combine

      • Step 17
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        Add 1.06oz of cornstarch and whisk to combine

      • Step 18
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        Once the milk mixture has boiled, remove the vanilla pod

      • Step 19
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        Carefully add a bit of the boiled milk into the yolk mixture, whisking constantly

      • Step 20
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        Transfer the mixture back into the pot with the rest of the milk, whisking to combine

      • Step 21
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        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

      • Step 22
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        Turn off the heat and add 0.42oz of cold butter. Whisk well to melt the butter and combine

      • Step 23
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        Transfer it to a bowl

      • Step 24
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        Cover it with cling film, pressing it against the surface, and refrigerate to cool down completely

      • Step 25
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        Once cooled, whisk the cream again until smooth. The pastry cream is ready

      • Step 26
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        Unwrap the dough. The brioche dough is ready

      • Step 27
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        Divide the dough in 3.53oz pieces

      • Step 28
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        Flatten the pieces with the palm of your hand and fold it into itself to form a ball

      • Step 29
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        Roll each piece into a tight ball

      • Step 30
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        Place the balls far apart in a tray lined with parchment paper

      • Step 31
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        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

      • Step 32
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        Coat your fingers with flour and press down on the middle of the bun, making a hole right in the center

      • Step 33
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        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

      • Step 34
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        Preheat the oven at 437 °F

      • Step 35
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        Fill it with about 1tbsp of pastry cream

      • Step 36
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        Spread 1 cup of blueberries and Sweet Crumble to taste on top of each brioche

      • Step 37
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        Bake it for 12-15m until the edges and bottom are golden brown. The blueberry & cream brioche is ready

      • Step 38
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        Enjoy this comfy treat!

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