Brioche with blueberry and pastry cream

Blueberry Brioche with pastry cream

I usually do not like much brioches because the ‘store brioches’ have, to me, a bitterness after taste.  They are either too sweet or not enough sweet.

Basic brioche dough

So this morning, having mixed a basic brioche mix and kept it in the fridge overnight, I decided to use my left over fresh blueberry and bake some brioches.

Pastry cream

I use the pastry cream that Zoe Francois used for her apricot brioche.

Vanilla bean and pastry cream

Pastry cream is very easy to make, just have all your ingredients already measured and standing by because as soon as the cream starts to thicken, it goes very fast.

Blueberry deposit on pastry cream before baking

The end result is very good and the bitterness taste is not present here.  The pastry cream has a wonderful vanilla flavor and the brioches are very easy to make, from the already mix in the fridge.

About these ads