Ingredients
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Ingredients
Yields
12 buns

Brioche dough

  • 250 gr. whole milk
  • 225 gr. strong or bread flour
  • 225 gr. all purpose flour
  • 100 gr. butter
  • 75 gr. vanilla or white sugar
  • 25 gr. fresh yeast
  • 4 gr. salt

Cream cheese

  • 250 gr. mascarpone
  • 50 gr. egg (1)
  • 30 gr. powdered sugar
  • 2 gr. vanilla

Assembly

  • 150 gr. fresh blueberries
  • 10 gr. powdered sugar
cream-cheese-1 blueberry-6
Directions
Welcome to La Pâtisserie du Monde!
Browse in the English version
English
¡Bienvenido/a a La Pâtisserie du Monde!
Navegar en la versión en Español
Español
Directions
Prep. time
30m
  1. Brioche dough
    • 250 gr. whole milk
    • 225 gr. strong or bread flour
    • 225 gr. all purpose flour
    • 100 gr. butter
    • 75 gr. vanilla or white sugar
    • 25 gr. fresh yeast
    • 4 gr. salt

    • In the mixer bowl, combine the following ingredients at room temperature: the flours, milk, sugar, fresh yeast, and salt.
    • On low speed, knead the ingredients for about 3 minutes to integrate them. Then, increase the mixer speed to medium and knead for another 10 minutes until the dough becomes elastic and smooth.
    • Then, add the butter and knead for another 5 minutes until it is integrated and the dough no longer sticks to the sides.
    • Allow it to rest at room temperature for about 20 minutes.
    • Optionally, you can let it ferment in the fridge overnight. This will give a better texture and aroma to our dough once we bake the buns.
    • After the resting time, divide our dough into 12 equal portions with the help of a scale. Each portion should weigh around 75 grams.
    • Then, shape each portion into balls and place them on baking trays lined with baking paper. Leave a space of around 5 cm between each bun so that they do not stick together when rising and baking.
    • Set aside and let them ferment at room temperature.
  2. Cream cheese
    • 250 gr. mascarpone
    • 50 gr. egg (1)
    • 30 gr. powdered sugar
    • 2 gr. vanilla

    • In a bowl, mix the mascarpone cheese, egg, powdered sugar, and butter.
    • Beat with a whisk until the mixture is smooth and free of lumps.
    • Set aside.
  3. Assembly
    • 150 gr. fresh blueberries
    • 10 gr. powdered sugar

    • With a glass about 6 cm in diameter and lightly floured on the bottom, press into the centre of each bun to create a hollow.
    • Next, fill each bun with the cream cheese mixture, add some blueberries, and let them ferment for about 1 hour.
    • Brush the outer dough disc with beaten egg and bake at 180º C for 17 minutes.
    • Remove from the oven and allow to cool at room temperature.
    • Store in a cool, dry place. Wrap in cling film if not consuming on the same day as baking.
    Brioche dough
  • 250 gr. whole milk
  • 225 gr. strong or bread flour
  • 225 gr. all purpose flour
  • 100 gr. butter
  • 75 gr. vanilla or white sugar
  • 25 gr. fresh yeast
  • 4 gr. salt
    Cream cheese
  • 250 gr. mascarpone
  • 50 gr. egg (1)
  • 30 gr. powdered sugar
  • 2 gr. vanilla
    Assembly
  • 150 gr. fresh blueberries
  • 10 gr. powdered sugar