How much I love to dabble in the kitchen! Today, among Manitoba flour, brewer’s yeast, and sugar, I made the Custard-filled Venetian buns!
I found the recipe for these soft sweet brioches on the blog ‘I dolci nella mente’ (see HERE) and the result is nothing short of amazing!!
If I really have to critique the custard-filled Venetian buns, I would have added a bit more sugar both in the dough and in the cream, but they rose perfectly, and just adding more sprinkles makes them perfect!
TIPS FOR MAKING PERFECT PASTRY CREAM
To prepare great recipes with pastry cream remember that:
if you let the pastry cream cool, cover it with plastic wrap directly on the cream or rub a bit of butter over it;
if it becomes lumpy, blend it with an immersion blender and put it back on low heat for a few minutes;
– if you prefer, to make the perfect pastry cream, use cornstarch or maizena instead of flour in equal parts;
– use only the yolks, not the whole egg;
– if you want to make the MOST DELICIOUS PASTRY CREAM, use cream instead of milk, or make it half milk and half cream;
use thick-bottomed pots to avoid the cream sticking and burning on the bottom.
TOO LIQUID PASTRY CREAM?
Just dissolve a little cornstarch in water and mix it into the not-so-thick pastry cream and continue cooking for a few more minutes over moderate heat.
HOW TO FIX PASTRY CREAM IF IT’S TOO STIFF?
Simply add a little liquid, like warm milk, a bit at a time while stirring with a whisk, and you’re done!
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Still ON THE SUBJECT of recipes with pastry cream, here are some more suggestions just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.82 oz Manitoba flour
- 8.82 oz all-purpose flour
- 3.53 oz sugar
- 5.64 tbsp butter (melted)
- 2 eggs
- 2/3 cup milk (whole for me, warm)
- 1 lemon (zest only)
- 1 pinch salt
- 1 packet dry yeast (for me Mastro Fornaio)
- 1 egg yolk
- 2 tbsp milk
- as needed sugar sprinkles
- as needed powdered sugar
- 2 egg yolks
- 1 cup cup milk
- 3.53 oz sugar
- 1.23 oz flour
- 1 tsp vanilla extract
Tools
- Baking Pans
- Stand Mixers
Steps
On the work surface, place the two sifted flours, sugar, yeast, a pinch of salt, lemon zest, previously melted butter, whole eggs, and slowly add the warm milk while continuing to knead and blend all the ingredients.
Continue working the dough for at least 10 minutes to get a smooth and homogeneous mixture (photo taken at night, no natural light 🙁 )
Place everything in a bowl, cover with a tea towel and let it rise for at least two hours (I left it all night) until it has doubled in volume.
While the dough rises to prepare these soft brioches with cream called Venetian buns, prepare as usual the custard (mixing yolks and sugar, then adding the flour and finally combining the warm milk where the vanilla seeds have been placed) and let it cool slightly.
Once the rising time is over, take the Venetian dough and form dough balls of about 50 g each and place them well spaced on a baking sheet lined with parchment paper.
Let rise again for about 30 minutes.
After the half-hour rest, brush the Venetian buns with the liquid made from the yolk and two tablespoons of milk.
Now cut the sweet Venetian buns with the custard in a cross (I was gentle using a small knife but scissors are definitely better) and with the help of a piping bag (or a pastry syringe), fill them with the custard.
Add the sugar sprinkles on top and bake at 338°F (preheated oven) for about 20/25 minutes or until golden brown.
When warm, sprinkle the Venetian brioches with powdered sugar and… yum yum!Have a good day and happy cooking! Annalisa
Storage and Tips
The Custard-filled Venetian buns remain soft for 2-3 days when kept in an airtight container or a food bag, away from heat sources.
To make them soft again as if freshly baked, just heat them for a few seconds in the microwave or for 2-3 minutes in the oven at 212°F.
You can also freeze them once cooked and cooled, without powdered sugar, and thaw them at room temperature: they’ll be as perfect as freshly made!
