Vanilla pastry cream and sour cherries brioche

by | Apr 27, 2023 | Brioches & Viennoiseries, Pastry | 2 comments

A soft and fluffy brioche dough accompanied by a velvety vanilla pastry cream.
The sour cherries wonderfully complete this dough.
Vanilla pastry cream and sour cherries brioche is a perfect treat for breakfast or a snack.
A dessert with classic and timeless flavors.

brioche alla crema e amarene

brioche alla crema e amarene

Vanilla pastry cream and sour cherries brioche

Yield: serves 6/8


Brioche dough

  • 1 cup + 3.5 tbsp (165 g) bread flour
  • 3/4 cup + 1 tbsp (105 g) all purpose flour
  • 6 g fresh yeast
  • 2/3 cup + 1 tsp (165 g) whole fat milk
  • 1/4 cup + 1 tsp (55 g) superfine granulated sugar
  • 3 g salt
  • Vanilla powder
  •  4 tbsp (55 g) diced soft unsalted butter

Vanilla pastry cream

  • 3/4 cup (180 g) whole fat milk
  • 3 small/medium (45 g) egg yoolks
  • 2 tbsp + 2 tsp (40 g) uperfine granulated sugar
  • 2 tbsp (16 g) corn starch (maizena)
  • Seeds from 1/2 vanilla pod
  • Pinch of salt


  • Sour cherries pre-candied in syrup
  • Snow sugar


    Brioche dough
    In the bowl of a stand mixer fitted with dough hook, pour combined and sifted flours with fresh yeast and vanilla powder.
    On the other side of the bowl, add sugar and salt.
    Then pour cold milk.
    Knead on speed 2 for about 7/8 minutes.
    Then, add all the softened butter and knead on speed 5/6 for about 7/8 minutes.
    Remove the dough from the bowl, stretch and fold a couple oof times, shape the dough into a ball, then wrap in clingfilm and let stand room temperature for about 30 minutes.
    Deflate the dough, place the dough in a bowl, cover with plastic wrap and refrigerate for
about 12 hours.

    Vanilla pastry cream
    In a mixing bowl, place the sugar, egg yolks, cornstarch, and salt and vanilla seeds in a bowl. Whisk until you have a thick, smooth mix.
    Heat the milk over medium high heat and bring it to a simmer, almost to a boil.
    Slowly pour the hot milk in a thin stream into the egg mix, whisking constantly and mix to combine.
    Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken and comes to a boil.
    Chill the custard quickly (in an ice bath), cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface.
    Let it chill in the fridge for a few hours, until it’s completely chilled.
    Set aside to assemble.

    To assemble
    Deflate the dough, roll out dough on a baking sheet and shape into a rectangle, 1/2 cm thick.
    Refrigerate the dough 15 minutes to harden.
    Cut the edges too get a 8x14 inches (20x35 cm) rectangle.
    With a whisk, soften the pastry cream and spread an even layer on the surface of the dough.
    Refrigerate for about 10 minutes to set.
    Cut lengthwise the rectangle dough in 4 strips (2 inches - 5 cm each)
    Cover each strip with halved rinsed and dried sour cherries.
    Tightly roll the first strip of dough on itself, to form a snail.
    Place it on the second strip and roll up.
    Continue in the same way for the last 2 strips of dough until a single large snail is formed.
    Place the snail on a baking sheet, leaning around a buttered 7 inches (18 cm) pastry ring.
    Cover with clingfilm and let rise until double in size.

    To bake
    Heat fan oven at 300F - 150°C.
    Place here and there some rinsed and dried sour cherries, placing one on top of the brioche dough.
    Brush with cold milk and bake for about 35/36 minutes.

    To serve
    Let completely cool, remove the ring and dust with snow sugar to serve.

brioche alla crema e amarene


  1. Fred

    This looks very interesting. How much vanilla powder do you suggest adding? Thanks.

    • Aria

      Kind Fred, I suggest you to add 1/4 tsp vanilla powder. you can add vanilla paste or extract if you prefer.
      Have a nice day.


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