Brioche with vanilla custard and apricots

Brioche with vanilla custard and apricots

Total: 4 hr 57 min. | Active: 30 min.
Nutritional value / piece: 231 kcal
, Fat: 8 g
, Carbohydrate: 34 g
, Protein: 6 g

This brioche/yeast dough is the perfect basis for fruit tarts. Apricots or peaches make a perfect addition: the creamy, fragrant vanilla custard goes beautifully with the juicy, slightly tart fruit, while the almonds add the necessary crunch. These sumptuous morsels are great as a snack but also make a tasty breakfast.


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

250 g zopf flour
½ tsp salt
40 g sugar
¼ cube yeast (approx. 10 g), crumbled
1 ¼ dl water
30 g butter, melted, left to cool

Vanilla custard

2 ½ dl full-cream milk
70 g sugar
½ tsp vanilla sugar
25 g Maizena cornflour
2 egg yolks

To shape

5 apricots, halved, pitted
50 g almond slivers

To glaze

60 g apricot jam
1 tbsp water
a little icing sugar
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the water and butter, mix, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Vanilla custard

In a pan, whisk the milk and all the other ingredients up to and including the egg yolk, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, transfer to a disposable piping bag, leave to cool, then chill for approx. 2 hrs.

To shape

Divide the dough into 10 portions, shape into circles (each approx. 10 cm in diameter), place on a baking tray lined with baking paper. Pipe the vanilla custard in the centre of the circles, place one apricot half (cut side down) on top of each, sprinkle the almonds around the edges. Leave to rise for a further 15 mins.

To bake

Approx. 12 mins. in the centre of an oven preheated to 180°C.

To glaze

Heat the jam and water in a small pan while stirring. Brush the warm brioches with the glaze. Dust with icing sugar before serving.

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