We’ve been making brioche pastries for a few years now, and they are a definite family favorite. We first saw them in Joanna Chang’s Flour, Too cookbook, and have adapted them and made so many variations that that time. They’ve become a special treat in our family.
I usually make the brioche dough the day (or a few days before). If I am making pastry cream for another recipe, I will also make extra just to be able to make these pastries. Speculoos and plums are a perfect pair in this variation, but these are endlessly adaptable to a a variety of flavor combinations.
Speculoos (Cookie Butter) & Plum Brioche Pastries
Prep time
Cook time
Total time
Serves: 12
Ingredients
- For the cookie butter pastry cream:
- 1½ cups whole milk
- ½ cup Speculoos cookie butter spread
- ¼ cup brown sugar
- 4 egg yolks
- 2½ tablespoons corn starch
- 2 tablespoons butter
- Pinch salt
- For the pastries:
- ½ recipe brioche dough (after first rise)
- 4 plums, sliced thin
- 6 tablespoons granulated sugar
- 1 tablespoons ground cinnamon
Instructions
- Heat milk and cookie butter in a medium saucepan over low heat until hot.
- Meanwhile, in a medium glass bowl, whisk together brown sugar, egg yolks, and corn starch.
- Once milk mixture is hot, remove from oven. While whisking constantly, add about ¼ cup of milk mixture to the brown sugar and egg yolk mixture. Once combined, slowing add in remaining Speculoos milk, whisking to prevent eggs from getting too hot. Pour mixture back into saucepan, and return to a low to low medium heat. Cook, whisking, until mixture is thickened and almost pudding like consistency (it will continue to thicken as it cools). Remove from heat and whisk in butter and a pinch of salt. Strain mixture into a bowl. Cover bowl and place in the fridge to cool.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Divide brioche dough into 12 evenly sized pieces, then roll into balls. Flatten each dough ball and shape into a thin circle. Fold edges over to create a rim around the edges.
- Spoon pastry cream (about 2-3 tablespoons per pastry) into the center of the dough circles. Add some fanned out plum slices to the center or the pastries.
- Stir granulated sugar and cinnamon together in a small bowl. Sprinkle tops of pastries with cinnamon sugar. Bake in preheated oven for about 18-22 minutes, until cooked and golden brown on the edges. Remove from oven and let cool before serving.
Notes
Inspired by "Flour, Too"
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