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.

Buttermilk Pumpkin Streusel Pie


 
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie
Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

So I have had a few people ask me before if I have a pumpkin pie recipe on my site. Until now I haven’t - pumpkin pie isn’t something that I grew up eating because we don’t have thanksgiving in New Zealand, and pumpkin is usually a savoury thing (have you ever had it roasted? It’s amaaaazing). We once hosted a student teacher from Montana who was AMAZED that we had never had pumpkin pie before. We asked her how to make it, and she told us that you just put pumpkin pie filling in a store bought crust. She was so adamant that we had to try it that when she got back to Montana she shipped us a big can of libby’s pumpkin pie filling - we had no idea what to do with it, so I’m pretty sure it’s still in the cupboard 10 years later. Whoops.

Anyway the reason there is no pumpkin pie recipe here was that I wasn’t willing to develop my own. Haha. I didn’t see the point in reworking such an iconic recipe when I haven’t had enough pumpkin pie in my life to know what I really wanted. But two things kind of lined up which brought this buttermilk pumpkin streusel pie here onto my little corner of the internet - Sara threw her annual virtual pumpkin party, and a copy of Lisa Ludwinski’s book Sister Pie arrived. You can check out all the pumpkin recipes on Sara’s Blog!

I haven’t had many pumpkin pies in my life, but this is a good one. Promise. The buttermilk adds a beautiful tang to the filling, and the buckwheat and pumpkin seed streusel on top adds crunch, while complementing the flavour. It also hides any cracks that may form when your pie bakes. Win win if you ask me.

One flip through Lisa’s book and I have bookmarked so many things already - there’s a rhubarb blondie that I’m dying to make as soon as rhubarb comes back, along with pies in every flavour you can imagine. The photography is so beautiful too - it really makes me EXCITED to make pie. Which isn’t hard, but still. Lisa’s recipes are easy to read and she explains the basics so well - I followed their instructions for blind baking for another recipe I was working on and it turned out perfectly! Happy Pie Making!

Ps head over to Instagram - I’m giving away a copy of this beautiful book, along with some essential pie tools!

A few wee tips:

  • See those little leaves? I baked those after then lined them up around the pie. It was a huge pain in the butt and kinda like reverse jenga, so I wouldn’t recommend. Just a plain crimp will be great! They also made the pie look like a sunflower once I added the streusel which I wasn’t overly stoked about. So maybe just don’t do it. Haha. Unless you want sunflower pie.

  • I read this article all about the temperature of a pumpkin pie and reasons why it cracks, and it was super helpful! I pulled mine just after it hit 160˚f in the middle.

  • Crimping can seem kinda scary, but don’t worry - it will still taste great! Lisa’s way of blind baking takes away the scary of the pastry slumping. Just remember to do VERY aggressive crimps at the start - they relax out a little, so don’t try anything delicate because it def won’t come out of the oven looking like that.

  • The pie needs 4-6 hours to set, so make sure you account for that!

  • If you don’t want to make the streusel, this recipe makes a bloody yum pumpkin pie.

  • The pie dough section seems like heaps of steps. I promise it’s not - Lisa has an AMAZING way of explaining how to roll out pie dough, so I had to pop it in there for you, because it’s better than anything that’s ever going to come out of my brain.

 

 

Buttermilk Pumpkin Streusel Pie

- Makes one 9” pie -

Reprinted with permission from Sister Pie, copyright © 2018. PublishedbyLorena Jones Books, an imprint of Penguin Random House

All Butter Pie dough
Makes 2 discs, enough for one 9-inch double-crust lattice-topped or full-top pie or two 9-inch single-crust pies
2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted European-style butter, straight from the fridge
1/2 cup ice-cold water-vinegar mixture (1 cup ice, 1 cup water, and 2 Tbsp Apple Cider Vinegar)

Buckwheat Pepita Streusel Topping
1⁄2 cup all-purpose flour
1⁄4 cup buckwheat flour
1⁄4 cup pepitas, toasted in a dry skillet
1 teaspoon ground cinnamon
1⁄4 cup packed light brown sugar
1⁄4 teaspoon kosher salt
1⁄2 cup (1 stick) unsalted butter, straight from the fridge

Pumpkin Pie Filling

1 (15-ounce) can pumpkin puree
3⁄4 cup buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons Grade B maple syrup
2 tablespoons (1⁄4 stick) unsalted butter, melted and cooled
2 tablespoons fine yellow cornmeal
3⁄4 cup packed light brown sugar
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
One 9-inch crust made with All-Butter Pie Dough (see below), extra blind baked and cooled
1 large egg, beaten

 

- PROCESS -

PIE DOUGH

In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.

It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember

to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.

You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.


Lightly flour your work surface and place the unwrapped pie dough in the center. Using a french rolling pin, begin by banding the dough from the left to the right, striking the dough about four times. Rotate the dough 180 degrees and bang across the dough from left to right once more.

Use one tapered end of the rolling pin to press and roll along the edge of the round one single time, enlarging the circle. After each press of the edge, rotate the disc 45 degrees clockwise. If you sense that the dough is sticking to the surface, lift it up and lightly flour the surface below it.

To begin the final step, place the rolling pin in the very center of the dough. Apply pressure to the rolling pin while rolling away from yourself (stand on your tiptoes to get maximum leverage if necessary), being careful to stop rolling about 1 inch away from the edge (to avoid re-rolling the areas you’ve already rolled). Rotate the disc 45 degrees and roll again. If it becomes difficult to rotate the dough, lift it up and lightly flour the surface beneath it. If the top surface of the dough starts to feel sticky, flip it over onto the floured counter and roll on the other side. Continue this roll and rotation process until you have a circlet 12 to 13 inches in diameter. Gently run your rolling pin over the entirety of the dough to make sure the final size is an even thickness.

Invert your pie tin or dish onto the circle. Using a pastry cutter or a knife, and the pie tin as a guide, cut a circle around the tin that is 2 1/2 to 3 inches larger than the edge of the tin. Gather up the dough scraps, wrap in plastic wrap, and store in the fridge to be added to other scraps and rerolled for another use. Remove the pie tin and turn it right side up on the work surface. Fold the dough circle in half. Place the folded dough in the pie tin so that it covers one-half of the pan. Unfold the other half, and gently press the dough to fit it snugly into the tin, making sure it is completely centered and pressed all the way into the bottom of the tin.

Roll the dough overhang toward the center of the pie, creating a ring of dough, as though you were rolling a poster tightly. Use the thumb and index finger of one hand to form a “C”, and position that hand in the very center of the pie pan. Position your opposite thumb on the outside of the pan. Use the “C” fingers to push and press the rim of the dough up and away from the pan, simultaneously pressing the thumb of your other hand into the “C” to make a crimp. Continue until the entire ring of dough is crimped. Transfer to the freezer for at least 15 minutes. If you don’t plan to use the crust that same day, wrap it tightly in plastic wrap and store in the freezer for up to one year.

 

BLIND BAKING

You will need aluminium foil, 1 1/2 lbs dried beans, and your frozen crust

Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.

Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.

Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.


Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie. #pumpkinpie #buttermilk #pie #streusel #sisterpie

Reprinted with permission from Sister Pie, copyright © 2018. Published by Lorena Jones Books, an imprint of Penguin Random House

Roasted Peach Streusel Macarons


 
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream
Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream

Back here with another peach recipe! They really are so good at the moment that it would be a shame not to make the most of them. Also back here with another Macaron recipe - once again, on the last day of the month. Whoops. But also - Roasted Peach Streusel Macarons. These Peach cobbler inspired treats are the perfect wee summer treat! 

Jase and I wanted to really jam a strong peach flavour into these wee babes, so we went with my fave - a vanilla bean german buttercream, which we then added a whole load of roasted peaches to. The key to adding fruit to a buttercream and avoiding the separation due to the liquid is removing as much of that liquid as you can first. You can do this by using freeze dried fruit, or cooking the fruit down into a puree or compote. We roasted the peaches with a little vanilla bean, sugar, and a pinch of salt, until they were delicious and soft, and then added that to the buttercream. I love roasted peaches as is, but added to a buttery, custardy german buttercream - the best. 

We wanted to go for a bit of a peach cobbler vibe, so toped the shells of the macs with a brown butter streusel. The toasty streusel paired perfectly with the chewy shell and the fruity buttercream, to create the most delicious little bite! I do hope you give these a try - they are so, so good! I can't wait to add the streusel / roasted peach german buttercream to a whole lot of things this summer!

As we have been making these each month, we have ironed out more and more of the kinks associated with macaron making. Something that we had been struggling with was that our macarons were coming out oval shaped, and we couldn't seem to work out why. For some reason it was only an issue when we made them at Jase's, and it had seemed to be getting worse. Suddenly we realised that as the year had gone on and the weather had gotten hotter, Jase's air con had been on and on more and more! I don't tend to have it on when I am baking at mine - and had never struggled with oval macarons at my house before, so it suddenly all made sense! We switched off the aircon, made another batch (for science), and sure enough, they turned out nice and round! This makes total sense as it was only happening in one place! So, if you have an aircon / heater / some sort of breeze in your kitchen, try to minimise, just while the macs are resting! 

A few wee tips:

  • Everything I can think of that will make macaron making easier has been added to this post - I update it as I go!
  • The ideal order for making these is: Make the pastry cream, roasted peaches and streusel the night before, then make the mac shells and mix up the buttercream the day of! Everything can definitely be done the day of, but it is a couple of different components so may take some time. If you do it day of, make pastry cream first, then prep the streusel while the peaches are roasting, and then get that on once the peaches are done. Then make your mac shells, and whip up the buttercream while they are baking!
  • I was originally grinding the almond meal and powdered sugar together, but then realised it really only needed sifting, I just had the wrong sized sieve! You want one with a medium sized mesh (I ordered this one), and make sure you sift twice to remove any big lumps and aerate the mixture. 
  • We also discovered an amazing parchment - and haven't had a single mac stick since we started using it. It's a non-stick parchment paper - we used this one. 
  • The pastry cream for the buttercream ideally needs overnight so ensure you plan for this, otherwise you can cool it quicker in an ice bath, or by spreading it in a quarter baking sheet lined with plastic, covering the surface of the pastry cream with another piece of plastic wrap, and chilling it in the freezer until cool. The larger surface area and shallow baking sheet mean that it cools much faster. 
  • Adjust the sugar depending on the sweetness / juiciness of your peaches!
  • Because you start with cool pastry cream (as opposed to slightly warm meringue as you would for a SMBC), make sure that your butter is very room temperature. If it isn't quite soft enough and you find your buttercream is seizing, you can remove about 1/3 cup of the buttercream, melt in the microwave, and then add back in and continue whipping. The heat from the melted buttercream is often enough to bring it all back together into the silky niceness you are after. 
  • You will have some streusel leftover - store in an airtight container. It's amazing on ice cream!
  • If you need a template, print two of these and stick them together to use as a guide.
 

 

Roasted Peach Streusel Macarons 

- Makes about 24 sandwiched macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Roasted Peach German Buttercream
190g whole milk
1 tsp vanilla bean paste
110g sugar
12g (1 1/2 Tbsp) corn starch
1 egg
1 egg yolk
Pinch of salt
340 (3 sticks) unsalted butter, at room temperature
300g roasted peach puree (recipe follows)

Roasted Peach Puree
600g fresh, ripe peaches, cut into segments (I leave mine unpeeled and peel once cooked)
70g raw sugar
1 tsp vanilla bean paste
Pinch Salt

Brown Butter Streusel
80g unsalted butter, cubed
100g Dark Brown Sugar
1/2 tsp salt
1 tsp vanilla bean paste
115g all-purpose flour
1/2 tsp allspice

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
about 10 drops of peach gel food colouring (we used peach by americolor)
1 tsp vanilla bean paste

 

- PROCESS -

ROASTED PEACH GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight.

Fit your mixer with the whisk attachment.  Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the peach puree and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag.

ROASTED PEACH PUREE

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, and placing the segments in a bowl. Roughly mash with a fork. Set aside until you are making the buttercream - you will use 300g of the puree. 

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add peach gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle half of the macaron shells on the baking sheet with streusel.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

ASSEMBLY

Transfer the buttercream to a piping bag fitted with a round attachment (such as an ateco #805) Match the macaron shells up so that they are in pairs of equal size, with one streusel coated shell and one plain shell per pair.

Pipe a blob of buttercream on one half of the macaron, and place the second half on top, pressing lightly. Macarons are best after an overnight rest in the refrigerator. Bring to room temperature before eating.

Roasted Peach Streusel Macarons - inspired by the peach cobbler, these french macarons have a roasted peach german buttercream, and a brown butter streusel crunch #macarons #peachcobbler #frenchmacaron #roastedpeach #germanbuttercream