The Cream-Filled VENEZIANE are one of the softest and most fragrant treats from the Milanese pastry tradition. Small golden brioche, light as clouds and enriched with a heart of velvety pastry cream that exudes an irresistible scent of vanilla and citrus. Every bite evokes the care of breakfasts from the past, prepared with simple, genuine ingredients, where time seems to slow down in front of the smell of butter and the crispness of pearl sugar.
These brioches are a perfect meeting of softness and indulgence: the long-fermented dough gives an airy texture that literally melts in your mouth, while the pastry cream adds a warm, creamy note that wins you over at the first taste. Perfect to start the day with a touch of sweetness, for an elegant snack or a Sunday brunch, the Cream-Filled Veneziane bring the charm of true Italian patisserie to the table.
A simple yet tradition-rich dessert, ideal for those who love soft, aromatic leavened goods and want to rediscover at home the authentic taste of freshly baked brioche.
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- Difficulty: Easy
- Cost: Budget
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 13 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Manitoba flour
- 1 7/8 cups 00 flour (type 00)
- 1/2 cup sugar
- 2 eggs (medium, at room temperature)
- 1 egg yolk
- 1 1/3 cups milk (warm)
- 1 1/3 tsp (instant/active dry yeast equivalent) fresh baker's yeast (12 g fresh yeast (about 1 1/3 tsp instant yeast))
- 1 tsp vanilla extract
- lemon zest
- 7 tbsp butter (softened)
- 1/3 tsp salt
- 2 cups + 2 tbsp milk
- 4 egg yolks
- 1/4 cup + 1 tbsp sugar
- tsp vanilla extract
- 1/3 cup cornstarch
- pearl sugar
- powdered sugar
For the cream-filled veneziane you will need
- 1 Stand mixer
- 1 Saucepan
- 1 Bowl
- 1 Whisk
- 1 Baking sheet
- Plastic wrap
- Parchment paper
- 1 Piping bag
Preparation of the cream-filled veneziane
Dissolve the yeast in the warm milk.
In a stand mixer (or in a large bowl) combine the sifted flours, the sugar, the milk with the yeast, the whole eggs, the egg yolk, the lemon zest and the vanilla.Knead everything with the spiral hook for about 10 minutes or until the dough becomes homogeneous and smooth (becomes elastic and forms a good gluten structure).
Add the softened butter little by little, allowing it to be fully absorbed. Finally add the salt and continue kneading until you obtain a smooth, elastic and soft dough.
Transfer it into a very large bowl (the dough will rise considerably), cover with plastic wrap and let it rise for 2 hours or until doubled in an unheated oven with the light on.
Heat the milk with the vanilla extract and the lemon zest.
Meanwhile, in a bowl quickly work the egg yolks with the sugar.Add the cornstarch and mix well. Pour in part of the hot milk and whisk to temper the mixture. Then add the remaining milk.
Return the mixture to the saucepan and cook over low heat until it thickens. Transfer the cream to a bowl, cover it with plastic wrap directly on its surface and let it cool.
Take the dough and divide it into balls of about 3 oz each (originally 80 g). Make a few folds, shape them into smooth rounds and place them spaced apart on a baking sheet lined with parchment paper. Cover with plastic wrap and let them rise for another 1 hour.
Work the pastry cream again to make it smooth and transfer it into a piping bag.
Place a little cream in the center of each veneziana or pipe it in a spiral. Sprinkle with pearl sugar and bake in a preheated static oven at 356°F for 18-20 minutes or until golden brown.Remove from the oven, let them cool slightly and transfer them to a rack until completely cool. Fill them with the remaining cream by making a hole in the bottom of each veneziana and dust with powdered sugar.
Storage
At room temperature → 1 day
Cream-filled Veneziane should not be kept at room temperature for more than 24 hours, because the pastry cream is a perishable food.
If you eat them the same day:
store them in an airtight container or under a cake dome,
away from heat sources and humidity.
In the refrigerator → 2–3 days
This is the safest option.
Place the Veneziane in an airtight container or wrap them individually in plastic wrap.
Store them in the fridge: they will stay fresh for 48–72 hours.
Note: in the fridge the brioche tends to harden slightly; you can warm it 10–12 seconds in the microwave before eating.
Freezing → yes, but without cream
Veneziane can only be frozen without filling.
Proceed as follows:
Freeze the brioches as soon as they come out of the oven and are completely cold.
Wrap them individually in plastic wrap.
Store them in the freezer for up to 2 months.
Thaw them at room temperature and fill them with fresh cream only at the moment of serving.
Pastry cream does not freeze well: it tends to separate and become grainy.
