Brioche bun pie with patissiere cream
6 servings
180 minutes
Brioche bun pie with pastry cream is a true embodiment of French culinary elegance. Its base is airy brioche dough, delicate and slightly sweet, perfectly paired with velvety pastry cream rich in vanilla notes. The addition of chocolate gives the dessert a special depth of flavor. This pie symbolizes morning pastries on cozy Parisian streets, where the aromas of fresh bread and vanilla fill the air. It is perfect for leisurely breakfasts and festive tea gatherings that delight loved ones with exquisite taste. With its soft yet rich texture, it provides a sense of warmth and comfort in every bite.
1
Sift the flour, add sugar, salt, softened butter, and yeast, mix everything to get a crumb. Then beat in the egg and gradually pour in 250 ml of warm milk (not hot!). Knead the resulting dough as long as possible (better by hand, but a mixer is also fine). Let it rise in a dry, warm place for an hour. During this time, the dough will double in size at least.
- Wheat flour: 500 g
- Sugar: 40 g
- Salt: 0.5 teaspoon
- Butter: 60 g
- Fresh yeast: 21 g
- Chicken egg: 10 pieces
- Milk: 250 ml
2
While the dough rises, we make pastry cream. We mix the yolks with starch and sugar. Add vanilla sugar and about 3 teaspoons of milk to make the mixture liquid. Meanwhile, bring 250 ml of milk to a boil, pouring the egg mixture into the milk in a thin stream while stirring continuously. Cook the cream for another 2-3 minutes until thickened. Once ready, cover with plastic wrap to prevent a skin from forming while it cools.
- Egg yolk: 2 pieces
- Starch: 20 g
- Sugar: 40 g
- Vanilla sugar: 30 g
- Milk: 250 ml
3
We take chocolate and chop it into small pieces. Since I have a sweet tooth, I took 2 pieces of Alpen Gold (two chocolates) instead of bitter chocolate.
- Dark chocolate: 1 piece
4
Roll out the dough into a thin layer, about 30x40 cm. Spread the cream (it should have cooled by this time), and sprinkle chocolate on top. Roll it up and cut into pieces of 5–7 cm. Grease the form with sunflower oil and place the mini-rolls in it. Let them rise for another half hour; during this time they will increase in volume.
- Dark chocolate: 1 piece
5
Then bake in the oven for 40-45 minutes at 160 degrees.