Creamy Summer Bun


1 min read

Serving: 20
Cooking time: 1.5h


  • 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


  • 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.


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


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



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