Rich Brioche Buns with Crème Pâtissière & Almond Crumble

• 總時間: 2 hours 32 minutes

食材

Brioche Dough:

200g sourdough starter

1 tsp active dry yeast

5 eggs (room temp)

80g whole milk

100g sugar

550g bread flour

14g salt

225g unsalted butter

Crème Pâtissière:

5 egg yolks

½ cup sugar

50g cornstarch

21/4 cups whole milk

1 vanilla bean

30g butter

Almond Crumble:

1 cup almond flour

1 cup powdered sugar

1/2 stick butter

Simple Syrup:

⅔ cup water

1 cup sugar

2 tbsp rum or vanilla

Note: If you don’t have a sourdough starter, make a quick poolish 🤍

150g flour + 150g water + 1 tsp active dry yeast.

Mix, let it sit overnight (fridge = more flavor) until doubled — and that’s your starter.

步驟

Mix all brioche ingredients except butter. Once the dough comes together, slowly mix in the butter. Rest overnight in the fridge.

Divide into 80g balls, shape, and let them proof in a cool spot for about 2 hours or until doubled.

For the crème pâté:

Heat milk + vanilla just before boiling. Whisk yolks, sugar, and cornstarch in a bowl. Temper with hot milk, return everything to the pot, and cook until thick and silky. Stir in butter and chill with plastic wrap touching the surface.

Make the crumble by mixing almond flour, powdered sugar, and butter until sandy.

Make the syrup by boiling sugar, water, and rum/vanilla, then cooling.

Once buns are proofed, press a small well into each, fill generously with crème pâté, add berries, egg-wash the edges, and top with almond crumble.

Bake at 350°F for 30–35 minutes until golden.

While warm, brush with syrup for shine and a little sweetness. Halo Pro is from @oonihq I know a lot of you have been asking about this mixer, so I added the link in my bio for you to check out. #oonicreator #halomixer