Creamy Summer Bun

Ingredients

Brioche:

• 500g flour
• 70g sugar
• 10g salt
• 5g bread improver
• 3 eggs
• 160g milk
• 180g butter
• 3g dried yeast

Pastry Cream:

• 125g Anchor Chef's Classic Whipping Cream
• 125g milk
• 75g sugar (part 1)
• 1 vanilla pod
• 75g sugar (part 2)
• 2 egg yolks
• 1 egg
• 12.5g cornstarch

Chantilly Cream:

• 20g sugar syrup
• vanilla seeds
• 400g Anchor Chef's Classic Whipping Cream

Method

Brioche:

• In a mixer, knead all ingredients together until a smooth and sticky dough.
• Divide into portions, egg shape oval. 
• Leave in a warm place until double in volume.
• Brushing with egg and place the sable disks on top.
• Bake at 200°C for 25 min.

Pastry Cream:

• In a cooking pot, bring the cream, milk, sugar (part 1) and the sliced vanilla pod and vanilla seeds to a boil, let simmer for approx. 10 minutes. 
• Whisk the yolks and egg till light and fluffy.
• In a separate bowl, mix the sugar (part 2) and the cornstarch, stir into the egg mixture. 
• Pour the milk mixture (through a sift) into the egg mixture in a thin stream while mixing the egg - do not cook. 
• Return the mixture to the cooking pot and slowly bring to a boil, stirring constantly to prevent curdling and scorching.
• When the mixture thickens, remove from the heat, and stir in the butter.
• Pour into a container, place a plastic wrap directly on the surface to prevent skin forming. 
• Refrigerate before using.

Chantilly Cream:

• Bring the ingredients to the boil. Cool overnight. 
• Next day ready to whisk till firm peak.

Assembly:

• Cut the brioche in half nicely. 
• Pipe some pastry cream, apply fresh berries and pipe the chantilly cream. 

Decoration:

• Decorate with some icing sugar on top and fresh berries.