Today I want to share with you a recipe that smells like home and comfort to me: Brioche Twists with Pastry Cream. They are little clouds of leavened dough, carefully braided and adorned with dollops of a thick lemon-scented pastry cream.
Making them takes a bit of patience for the rising, but I assure you that watching the dough grow and then seeing them turn golden in the oven is an immense satisfaction.
They are perfect for dunking in cold milk or enjoying with a steaming cup of coffee, perhaps while the world rushes by outside and you treat yourself to a moment of slow, sweet happiness.
Below I leave you other homemade brioche recipes and then, as always, right under the photo we’ll see how to prepare these Brioche Twists with Pastry Cream 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Brioche Twists with Pastry Cream
- 2 cups 00 flour (all-purpose)
- 2 cups Manitoba (strong) flour
- 1 cup milk
- 6 tbsp + 1 tsp granulated sugar
- 5 tbsp butter (left at room temperature for at least 1 hour before use)
- 1 egg (large)
- 8 g fresh brewer's yeast (or 3 g active dry yeast (about 1 tsp))
- 1 tsp vanilla extract
- pinch salt
- 1 cup milk (for the pastry cream (about 250 ml))
- 2 egg yolks
- 1/3 cup granulated sugar (about 60 g)
- 3 tbsp cornstarch (about 25 g)
- 1 lemon (zest only)
Tools
- 1 Hand whisk
- 2 Bowls
- 1 Wooden spoon
- 1 Small saucepan
- 1 Baking tray for oven
- 1 Scale
Preparation — Brioche Twists with Pastry Cream
– In a small saucepan, heat the milk (until it almost boils) with the lemon zest.
In a separate small bowl, whisk the yolks with the sugar and the cornstarch using a hand whisk until you get a smooth, lump-free cream.
– Pour a little hot milk into the egg mixture to temper it, then pour everything back into the saucepan.
Cook over low heat, stirring continuously with the hand whisk or a wooden spoon; in a few minutes it will thicken.– Transfer the cream to a bowl, cover it with cling film directly on the surface (so it adheres to the cream) and let it cool thoroughly.
Tip: if you make it the day before, it will be even firmer and easier to use.
– In a large bowl (or in the stand mixer), dissolve the yeast in the lukewarm milk. Add the sugar and the beaten egg together with the vanilla extract.
– Start adding the sifted flours little by little, kneading by hand or with the dough hook of the machine.
– When most of the flour has been absorbed, add the butter softened and cut into pieces.
This is the important step: add one piece, knead until it disappears, then add the next. At the end add a pinch of salt.
– Knead for about 10 minutes: you should get a smooth dough that no longer sticks to your hands.
Let it rest in a covered bowl with a clean cloth in the switched-off oven (but with the oven light on) for about 3 hours. It should double in volume.
– When the dough is puffed up and light, gently deflate it with your hands. Divide it into 12 balls of roughly the same size, about 75 g each (about 2.6 oz each).
– Take one ball and roll it on the work surface to form a “snake” about 11 inches long (approx. 28 cm).
– Fold the snake in half (forming a U) and braid the two halves together as if you were making a two-strand braid.
Press the ends firmly so they don’t open during baking.
– Place them on the oven tray lined with parchment paper, spacing them well because they will rise again! Let them rest like this for another 30-40 minutes.
– Using a teaspoon or a piping bag, pipe little dollops of cream (just like in the photo).
– Brush the brioche surface with an egg yolk mixed with a splash of milk: this will give that beautiful golden shiny color.
– Bake at 356°F (conventional oven) preheated for about 15-20 minutes. Check that they are golden underneath and above before removing from the oven.
Storage, tips and variations for Brioche Twists with Pastry Cream
At room temperature: The twists stay soft for 1-2 days if stored airtight in a food bag or under a glass dome.
In the freezer: You can freeze them as soon as they’ve cooled. When needed, just take them out and warm them in a hot oven for a few minutes or let them thaw at room temperature: they’ll come back like freshly made!
Microwave trick: If you eat them the next day, heat them for 10-15 seconds in the microwave: the heat will revive the dough’s moisture and make it soft again.
Secrets for success
The butter: Never melt it on the heat! It should be “creamy” — soft but still solid. If you melt it, the brioche structure will change and become heavy.
The rise: If your kitchen is cold, place the dough in the switched-off oven with only the light on. The constant warmth helps the yeast work better.
The cream: Make sure the cream is very cold from the fridge before putting it on the twists. If it’s warm, it may cause the underlying dough to deflate.
Delicious variations
Chocolate chips: For an even richer version, add dark chocolate chips to the pastry cream before filling the twists.
Orange fragrance: Replace the lemon zest in the cream with orange zest and add a little orange zest to the dough for a more citrusy, wintery note.
Jam and sugar crumbs: If you don’t have time to make the cream, fill them with your favorite jam (apricot is excellent) and sprinkle coarse sugar on top before baking.
📸 Now it’s your turn!
I hope this recipe brings a bit of the sweetness it brought to my kitchen. There’s no greater satisfaction than watching these twists puff up in the oven and smelling them fill the house!
If you decide to make them, please:
Let me know how they turned out: leave a comment below, I’m curious whether you preferred them classic or with a delicious twist.
Tag me in your photos: If you post them on social media, tag me! I love seeing your creations and sharing your successes in my stories.
Have questions? If any step is unclear, write to me: I’ll answer all your questions to make sure your brioches are perfect.
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FAQ (Questions and Answers) for Brioche Twists with Pastry Cream
Can I prepare the dough the night before?
Certainly! It’s a great idea to have fresh brioches in the morning. After kneading, place the dough in a bowl covered with cling film and keep it in the refrigerator overnight. In the morning, let the dough return to room temperature for about an hour, then shape the twists and do the second rise as in the recipe.
Why did my twists turn out a bit tough?
This usually happens for two reasons: either too much flour was added during handling, or the baking time was too long. Every oven is different, so check them after the first 15 minutes: they should be golden but not too dark. Also, adding butter “creamy” (not melted) is essential for softness.
What can I use instead of fresh brewer’s yeast?
You can use packaged active dry yeast. For this recipe you’ll need about 3-4 grams (roughly 1 teaspoon). Remember to activate it in a little lukewarm milk with a pinch of sugar before adding it to the flour.
Can I use plant-based milk?
Yes, you can substitute cow’s milk with soy or almond milk in equal measure.
