Difficulty

Medium

Brioche with almond filled with custard and praline

Name: Brioche with almond filled with custard and praline
Yield: 12 buns

Soft brioche buns filled with a luscious vanilla custard and praline, topped with toasted flaked almonds

Sliced Almond

Praline

Pastry Cream

Brioche

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Ingredients

Yields

12 buns

Featured ingredients:

Organic Vanilla

Bourbon, Madagascar

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Brioche dough

370 g strong bread flour
200 g whole egg (4 pcs)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Vanilla pastry cream

400 g whole milk
80 g vanilla sugar or white sugar
60 g egg yolk (4 pcs)
40 g cornflour (cornstarch)
5 g vanilla

Praline

100 g almonds
100 g hazelnuts
80 g vanilla sugar

Assembly

150 g flaked almonds
20 g icing sugar

Directions

Prep. time

50m

Featured tools:

Stand mixer

Mix, knead, whisk

Individual Brioche mold

8 x 4.5 cm non-stick

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche dough
- 370 g strong bread flour
- 200 g whole egg (4 pcs)
- 180 g butter
- 40 g white sugar
- 16 g fresh yeast
- 6 g salt
- In the bowl of the stand mixer, combine the flour, eggs, sugar, fresh yeast and salt until all the ingredients are incorporated.
- Next, knead at medium speed for 10 minutes until the flour develops gluten and becomes elastic.
- Then gradually add the cold butter, cut into small pieces, and knead for another 10 minutes until the dough comes away from the sides of the bowl and becomes smooth, shiny and uniform.
- Leave the dough to prove at room temperature for 1 hour.
- Then place the dough in the fridge for at least 1 hour, although ideally leave it overnight.
- Remove from the fridge and divide the dough into 12 equal portions with the help of a scale.
- Shape each portion into a ball and place them into individual brioche moulds.
- Allow to prove until the dough doubles in size. The time will depend on the conditions and may take between 1 and 2 hours.
- The optimum proving temperature for this dough is 27ºC. If you don’t have a proving chamber, you can recreate a similar environment in your switched-off oven by placing a pan of boiling water inside. This way you’ll achieve the right temperature and humidity for proper fermentation.
- Once the dough has doubled in size, gently brush the surface with beaten egg.
- Preheat and bake with top and bottom heat for 14 minutes at 160ºC.
- Remove from the oven and wait 5 minutes before unmoulding the brioche and leaving it to cool at room temperature.
Pastry cream
- 400 g whole milk
- 80 g vanilla sugar or white sugar
- 60 g egg yolk (4 pcs)
- 40 g cornflour (cornstarch)
- 5 g vanilla
- In a saucepan, heat the milk together with the vanilla over medium heat until it comes to the boil.
- Meanwhile, in a bowl, whisk together the cornflour, egg yolks and sugar until smooth and lump-free.
- When the milk comes to the boil, pour it in a thin stream over the yolk mixture, whisking constantly. Return the mixture to the heat and cook over medium heat until it thickens.
- Once thickened, remove from the heat and turn off the hob.
- Pour the pastry cream into a container, cover with cling film in contact with the surface, and leave to cool completely. Store in the fridge until use.
Hazelnut praline
- 100 g almonds
- 100 g hazelnuts
- 80 g vanilla sugar
- On a baking tray, spread out the hazelnuts and almonds evenly and bake at 150ºC for 15 minutes.
- Once roasted, remove from the oven and allow to cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns into a deep amber caramel.
- Next, remove from the heat and pour the caramel onto a baking tray lined with baking paper, leaving it to crystallise completely.
- Once both preparations have cooled, break the caramel into pieces and place it in a food processor together with the roasted hazelnuts and almonds.
- Process for a few minutes until you obtain a smooth, shiny and uniform paste.
- Keep at room temperature until use.
Assembly
- 150 g flaked almonds
- 20 g icing sugar
- Start by piercing the top centre of each bun to create a cavity with the help of a knife.
- Now, take the cream from the fridge, place it in a piping bag fitted with a 5 mm plain nozzle and fill all the buns.
- Next, put the praline into a piping bag without a nozzle, cut a small opening of about 2–3 mm in diameter and pipe a small amount into the centre of the cream in each bun.
- Then, spread a little cream over the top of each bun and smooth it out with a spatula.
- Place the toasted flaked almonds in a bowl and dip each bun so that the almonds stick to the pastry cream on top.
- Finally, dust a little icing sugar over each bun.
- Store in a cool, dry place.

Brioche dough

370 g strong bread flour
200 g whole egg (4 pcs)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Pastry cream

400 g whole milk
80 g vanilla sugar or white sugar
60 g egg yolk (4 pcs)
40 g cornflour (cornstarch)
5 g vanilla

Hazelnut praline

100 g almonds
100 g hazelnuts
80 g vanilla sugar

Assembly

150 g flaked almonds
20 g icing sugar

Brioche with almond filled with custard and praline

Featured ingredients:

Organic Vanilla

Brioche dough

Vanilla pastry cream

Praline

Assembly

Featured tools:

Stand mixer

Individual Brioche mold

Brioche dough

370 g strong bread flour
200 g whole egg (4 pcs)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Pastry cream

400 g whole milk
80 g vanilla sugar or white sugar
60 g egg yolk (4 pcs)
40 g cornflour (cornstarch)
5 g vanilla

Hazelnut praline

100 g almonds
100 g hazelnuts
80 g vanilla sugar

Assembly

150 g flaked almonds
20 g icing sugar

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Sliced Almond

Brioche with almond filled with custard and praline

Featured ingredients:

Organic Vanilla

Brioche dough

Vanilla pastry cream

Praline

Assembly

Featured tools:

Stand mixer

Individual Brioche mold

Brioche dough 370 g strong bread flour 200 g whole egg (4 pcs) 180 g butter 40 g white sugar 16 g fresh yeast 6 g salt

Pastry cream 400 g whole milk 80 g vanilla sugar or white sugar 60 g egg yolk (4 pcs) 40 g cornflour (cornstarch) 5 g vanilla

Hazelnut praline 100 g almonds 100 g hazelnuts 80 g vanilla sugar

Assembly 150 g flaked almonds 20 g icing sugar

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Brioche dough

370 g strong bread flour
200 g whole egg (4 pcs)
180 g butter
40 g white sugar
16 g fresh yeast
6 g salt

Pastry cream

400 g whole milk
80 g vanilla sugar or white sugar
60 g egg yolk (4 pcs)
40 g cornflour (cornstarch)
5 g vanilla

Hazelnut praline

100 g almonds
100 g hazelnuts
80 g vanilla sugar

Assembly

150 g flaked almonds
20 g icing sugar