Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel


 
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry
Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Hi! I’m coming at you with a super simple but crazy delicious Easter brunch (or anytime really) idea - these custard brioche buns, with Mixed Berries Preserves and vanilla bean streusel. It’s no secret that I love anything to do with brioche, but these are next level. Soft, pillowy brioche is filled with a silky vanilla bean custard, then swirled with a touch of preserves, and finished off with a sprinkle of streusel.

The inspiration from this recipe comes from a Scandinavian bakery I visited recently in Brooklyn with a friend. We had a Skolbrod, which is essentially a brioche bun, topped with custard, then finished off with coconut. I instantly knew that I had to recreate it, but couldn’t help adding in a few more elements. I replaced the coconut with a vanilla bean streusel which is sprinkled on before baking so goes beautifully toasty, and finished the buns with a big swirl of Mixed Berries Preserves.

I have partnered with Bonne Maman to bring you this recipe! You have probably seen their gorgeous preserves, jellies and curds in your supermarket - they are super distinctive in their angular jars with the pretty gingham lids. We have been eating their products for years in our house, so I am super excited to be working with them on this post. Their products are everything I look for in a preserve - simple, no fussy ingredients, and a recipe that has stayed the same since they were very first made. They taste just like homemade. I’m a huge fan.

I used Bonne Maman’s Mixed Berries Preserves in this particular recipe. I love the variation of fruit (raspberries, blackberries, blueberries, and wild strawberries), which goes so well with the custard - it is the perfect finishing touch that brings everything together and takes the buns to the next level. Aside from the Preserves, my other favourite part about this recipe is how easy it is to make ahead. The brioche can be made the day before, doing its first rise in the fridge, which makes the dough super easy to handle. Both the custard and the streusel topping can also be made ahead, and using Bonne Maman Preserves means another component is already done for you too, meaning that the day of baking, all you have to do is shape the buns, give them a rise, egg wash, then sprinkle with streusel, fill with custard, and then finish with the Preserves. They then have a quick spin in the oven and turn into the most perfect buns, which are best eaten straight from the oven. Happy Brunching! x

A few wee tips:

  • This dough is probably a little wetter than you are used to - but I promise you that it will work out. If it really seems super wet and isn’t eventually pulling away from the bowl, you can add an extra tablespoon of flour. Make sure you knead it until it is really soft and stretchy. The sticky dough leads to beautifully soft buns!

  • The first proof can be done overnight in the fridge - I prefer this because it makes the buns much easier to shape.

  • Ideally the custard also needs overnight in the fridge - but you can cool it in a few hours if you need to - just spread it into a shallow container so you have a thinner layer, meaning it cools a bit quicker.

  • I used Bonne Maman’s Mixed Berries Preserves for this particular recipe, but any of their preserves would be beautiful - I also love the raspberry, the apricot, and the blackberry, and I have been eyeing up the peach. If you wanted you could even pick up a few different flavours of the preserves to give a nice variation in both colour and flavour!

 

 

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla Bean Streusel

- Makes 16 buns -

Brioche Dough
250g whole milk, lukewarm
100g sugar
2 1/4 tsp active dry yeast
560g all-purpose flour
1 tsp salt
Zest of 2 lemons
2 eggs, at room temperature
1tsp vanilla bean paste
115g unsalted butter, at room temperature

Custard
80g sugar
50g cornstarch
130g egg yolks (about 7 yolks worth, but ensure you weigh to make sure)
550g whole milk
1 tsp vanilla bean paste
1/2 tsp salt
40g unsalted butter

Streusel
80g all-purpose flour
60g sugar
40g unsalted butter
1/2 tsp vanilla bean paste (optional)
Pinch of salt

For Assembly
One jar of Bonne Maman Mixed Berries Preserve
Egg wash - One egg whisked with 1 Tbsp water

 

- PROCESS -

Brioche DOUGH

Place the lukewarm milk, 15g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining 85g sugar, flour, salt, and lemon zest, and mix well to combine.

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 10-15 minutes, until the dough is smooth and soft. If you are finding the dough will not pull away from the bowl, add an extra tablespoon of flour.

Flour your hands, remove the dough from the mixing bowl, and quickly shape into a ball. Lightly grease the bowl with butter or baking spray, then place the ball of dough back into the bowl. Cover the bowl with plastic wrap and place in the refrigerator overnight.

CUSTARD

In a medium bowl, whisk together the sugar and corn starch (this helps the corn starch to stay lump free). Add the egg yolks and whisk well to combine.

In a medium heavy bottomed saucepan, warm the milk, vanilla bean paste, and salt, until just shy of a simmer. Whisking constantly, pour about half of the warm milk mixture onto the egg yolk mixture, then mix briskly to combine. Add back into the saucepan with the rest of the milk and place over a low heat.

Cook the custard, whisking constantly, until thick. Remove from the heat and whisk in the butter, mixing until incorporated and lump free. Strain through a mesh sieve into a container, and place a piece of plastic wrap directly on the surface of the custard. Place in the fridge to cool completely, ideally overnight.

STREUSEL

In a small bowl, whisk together the sugar, flour, and salt. Add Vanilla bean paste if using, then add the butter, and rub in with your fingertips until it resembles wet sand. Store in an airtight container in the fridge.

ASSEMBLY

Line two baking sheets with parchment paper. Turn out the dough onto a lightly floured surface. Weigh the dough, and divide into 16 pieces. Cover the pieces you are not working with with a piece of plastic wrap lightly coated in baking spray.

Shape each piece of dough into a ball, then, using a cupped hand, roll on the work surface until it forms a nice taut ball. Place back under the plastic to rest for 5 minutes.

On a lightly floured surface, working with one piece of dough at a time, flatten into a disc, then roll out into a circle approximately 3 inches (7.5cm) in diameter. Place on the prepared baking sheet. Repeat with the rest of the dough balls - you should be able to fit 8 on each baking sheet.

Cover each baking sheet with a clean tea towel, and leave to rise for about 45 minutes, until puffy. Preheat the oven to 350°f / 180°c. Arrange two oven racks evenly in the oven.

Remove the custard from the fridge and whisk briefly to ensure that it has a cohesive texture, then transfer to a piping bag and snip off the end.

Using a measuring cup lightly dusted with flour (I used a 1/3 cup and it was the perfect size), press down in the centre of each circle of dough to create an indentation. Brush each round of dough with egg wash, then pipe a mound of custard into each hole in the buns. I find it easiest to work with one tray at a time, completing the assembly process before moving onto the next to prevent the egg wash drying out.

Smooth down the custard slightly using an offset spatula, then top with about 1 tsp of Bonne Maman Mixed Berries Preserves. Sprinkle the edge of each bun with the streusel, making sure to not get it on the filling. Repeat with the second tray of buns.

Bake the buns for 20 to 25 minutes, swapping the top and bottom trays over and rotating half way through the baking process, until the buns are golden brown. Remove from the oven and allow to cool slightly before eating. Best served warm.

Store remaining buns in an airtight container. Warm slightly in the microwave before serving to freshen up the bread and warm up the preserves.

Custard Brioche Buns with Bonne Maman Mixed Berry Preserves and Vanilla bean Streusel. Light and fluffy brioche rounds are filled with a vanilla bean custard, then finished with a swirl of Bonne Maman Mixed berry preserves, and a sprinkle of vanilla bean streusel. These are perfect for a super easy but incredibly delicious brunch, as everything can be prepared the night before, making assembling the next morning super easy. #brioche #custardbun #breakfastpastry

Thank you so much to Bonne Maman for sponsoring this post! All opinions are my own.

No Bake Mixed Berry Cheesecake Bars


 
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis
No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis

I know that I post a fair bit of fancy shit. Intricate pie lattices, multi layer cakes, things with more components than they probably need to have just because I’m being extra. But this time, I am here to save your life (not really haha) with a crazy easy dessert that is super simple to put together, but still tastes amazing and makes you look super, super fancy. I made these no bake mixed berry cheesecake bars a few weeks back, and haven’t stopped thinking about them or possible variations of them since.

I grew up on no-bake cheesecake - to me, it is the first thing that comes to mind when I think of cheesecake. I haven’t quite been able to get behind baked cheesecake yet, because I’m not sure that anything will ever stand up to a really well done no-bake version. That, and I always hear people worry about cracking their cheesecake. This isn’t even a slight issue here. I got you. The thing that I really love about this recipe is how versatile it is - you could swirl literally anything you like through the top of it. I went with a mixed berry coulis swirl, but it would be epic with fudge, or nutella, or a quick lemon or passionfruit curd.

I started with a simple graham cracker crust, then topped it with a silky vanilla bean cheesecake filling, which is super easy and comes together quickly in the mixer. This alone would be the perfect dessert, but I had some berries that needed using up in the freezer, so popped together a quick coulis to swirl on the top, which turned out to be a very, very good idea.

I was initally aiming for a white top with just a small swirl of the berry, but I used too much the first time around, so just mixed it in and tried again and it worked out for the better - the berry flavour was much more prominent, and the top came out so marbled and beautiful. Give this dude a try if you can - I promise you will look super fancy with hardly any effort.

A few wee tips:

  • Make the berry coulis topping first, and allow to cool slightly before you make the cheesecake.

  • This is a great base cheesecake recipe - you could do a passionfruit top, or a lemon curd, peanut butter, etc etc.

  • Make sure that your cream cheese is at room temperature to allow you to beat it very smooth.

  • If you can’t get graham crackers, digestive biscuits work perfectly!

 

 

No Bake Mixed Berry Cheesecake Bars

- Makes about 16 bars -

Mixed Berry Coulis Topping
250g fresh or frozen raspberries
125g fresh or frozen blueberries
125g fresh or frozen blackberries
65g sugar
1 Tbsp water
pinch of salt

Graham Cracker Base
400g graham crackers
3 Tbsp Sugar
150g butter, melted
1/4 tsp salt

Filling
300g plus 120g cream
2 tsp gelatine
450g cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
1/4 tsp salt


 

- PROCESS -

MIXED BERRY COULIS TOPPING

Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.

Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a container and allow to cool completely.

 

GRAHAM CRACKER BASE

Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.

Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

FILLING AND ASSEMBLY

In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.

Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.

Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula. Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.

Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.

Store leftovers in the fridge.

No Bake Mixed Berry Cheesecake Bars - delicious graham cracker crust, topped with a silky vanilla bean no bake filling, and finished with a beautiful marbled swirl of mixed berry coulis. perfect No bake, low effort dessert for any time of the year. #nobake #cheesecake #cheesecakebars #mixedberry #coulis

Blueberry, raspberry and white currant pie with buckwheat crust


 
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!
Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!

Happy 4th! We are keeping it super low key this year and just hanging out at home. After a massive few weeks, it's so nice to just muck around and spend time with each other. We have done super exciting things like buying a vacuum cleaner and answering emails, and last night we managed to get a walk-in table at Lilia, which was everything I imagined that it would be. It was this time three years ago that we were sitting at home replying to literally thousands of emails and sales questions after the cloud got blogged the first time on a big design blog. Our business kind of started itself a few days after the 4th of July, so it's always nice to remind ourselves just how far we really have come in a relatively short time. 

After last 4th of July's crazy cake situation I decided to keep it a little more low key and make pie. I branched out a tiny bit from my standard crust, adding a little buckwheat, which added a lovely toasty flavour. The filling is simple - beautiful fresh raspberries and blueberries from the greenmarket, along with some white currants which I picked up there too to try and go along with the 'red white and blue' thing (they aren't really white but points for trying). I added some quick pastry strips for stripes and some cut out stars, and we were very 4th of July! I'm totally posting this too late for anyone to actually make it in time for the 4th, but the flavour combination was so lovely I figured I would share it, as it would make a perfect summer berry pie for a bbq, or any occasion where you need pie. Just top it with your favourite lattice and you are good to go!

Have the best week! And a quick P.s: you can nominate as many times as you like for the Saveur awards, so if you have a spare 10 seconds I would love a nomination for 'best new voice' please and thank you! xx

 

 

Blueberry, raspberry and white currant pie with buckwheat crust
- Makes one 9" pie -

Pie dough
2 1/4 cups (325g) Flour
1/2 cup (60g) buckwheat flour (I used dark buckwheat flour)
Pinch of Salt
2 tsp (8g) sugar
2 sticks (226g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
350g (12oz) Raspberries
350g (12oz) Blueberries
150g (5oz) white currants (optional)
1/2 cup (100g) raw sugar - if your berries are quite sour, increase this to 3/4 cup
1/2 c (70g) all-purpose flour

Egg wash - 1 egg whisked with 1 Tbsp water
Additional raw sugar to sprinkle

- PROCESS -

PIE DOUGH

Place flour, buckwheat flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

FILLING AND BAKING

On a lightly floured surface, roll out one of the discs of dough to slightly larger than your 9" pie dish. Line the dish with the dough, leaving an overhang. Rest in the fridge until ready to fill.

In a large bowl, combine all of the filling ingredients. Toss well to combine using a spatula. Pour into the prepared dough-lined pie dish. 

Divide the second disc of dough into 2/3 of 1/3 of the disc. Roll out the 2/3 portion into a rectangle. Using a pastry wheel or multi-wheel cutter (which are the best ever), cut strips approx 3/4 inch wide, or your desired lattice width. Place the strips over the filling, leaving a small gap between. Roll out the second portion of dough, and cut out stars using cutters. Arrange as desired on the pie. Trim the edges of the pie so that they are flush with the pie dish. Alternatively, decorate with your favourite lattice pattern.

Rest the pie in the fridge for at least 30 minutes. 

While the pie is resting, preheat the oven to 425˚f / 220˚c. Once the pie has rested, remove from the oven. Brush with egg wash (egg and water whisked together), and sprinkle liberally with raw sugar. 

Place the pie on a baking tray, and place in the oven. Cook for 20 minutes until the dough has set and is beginning to go golden. Reduce the oven temperature to 375˚f / 190˚c, and cook for a further 35-45 minutes, until the pastry is golden brown and the juices are bubbling. 

Remove from the oven and cool on a rack. Eat warm or at room temperature. 

Blueberry, raspberry and white currant pie with buckwheat crust - the perfect 4th of july pie, or change the lattice up and you have the perfect summer dessert!