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Brioche Custard Buns with Stoned Fruit and Basil

Brioche Custard Buns with Stoned Fruit and Basil

Brought to you by: OcadoLife

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One of the many joys of going to France is the breakfast pastries. Here pastry chef, author and TV presenter Ravneet Gill shows us how to prepare brioche buns with custard and a stoned fruit and basil topping. The key for the brioche is to prepare the pastry the night before – it will improve the flavour and make it firmer and easier to shape (not to mention it means you won’t have to rise with the birds). The next morning, most of your efforts will be spent making the crème pâtissière or crème pât, which is a thick pastry custard found in fruit tarts, soufflés and mille-feuille. When you break it down like that, this is a simple enough recipe, but what a result. A somewhat indulgent breakfast, but the fruit will leave you feeling virtuous.

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  • 250g plain flour, for the brioche
  • 1 tsp fine salt, for the brioche
  • 30g caster sugar, for the brioche, plus 60g for the crème pâtissière
  • 7g dried yeast (fast-action/quick yeast), for the brioche
  • 3 eggs, for the brioche, plus 3 yolks for the crème pâtissière and 1 egg for brushing
  • 180g unsalted butter, softened (for the brioche)
  • 1 cup oil, for greasing (for the brioche)
  • 250ml whole milk, for the crème pâtissière
  • ½ tsp vanilla bean paste or ½ vanilla pod, split in half and scraped (for the crème pâtissière)
  • 20g cornflour, for the crème pâtissière
  • 4 ripe stoned fruit, halved and destoned, to assemble
  • 2 tbsp demerara sugar, to assemble
  • ½ bunch basil, leaves only, half torn (to assemble)
  • 1 cup icing sugar, to dust

Recipe tips / Prepare ahead

Make the dough the night before; it’s so rich with butter that resting it in the fridge helps to handle it.


Step 1

Start with the brioche: this is best made using a freestanding mixer fitted with a dough hook. On a low speed, mix the flour, salt and sugar until well combined. Add the yeast; mix well. Add the eggs; mix on medium for 10 mins, until a loose dough forms; leave to stand for 5 mins.

Step 2

Add the butter and mix on medium for about 10 mins, scraping down the sides of the bowl frequently. When combined, increase the speed slightly and continue to mix for about 15 mins, until elastic.

Step 3

Scoop the dough onto a lightly oiled surface, shape into a ball, then transfer to a large, lightly oiled container. Cover and leave to rise at room temperature for 1 hr. The dough will rise a little; push it down slightly to knock out the air, then cover and chill in the fridge overnight.

Step 4

The next day, make the crème pat. In a saucepan, heat the milk with half the sugar and the vanilla. In a bowl, whisk the egg yolks, add the remaining sugar and sift in the cornflour; whisk together well. When the milk is simmering, pour it over the egg mixture, whisking constantly. Pour the mixture back into the pan and cook over a medium heat, stirring with the whisk, for 4-5 mins, until it thickens. Cook for a few more mins; remove from the heat. Transfer to a heatproof bowl and directly cover the surface with cling film to prevent a skin; leave to cool fully.

Step 5

Preheat the oven to 200°C/180°C fan/gas 6. Toss the stoned fruit with the sugar and the torn basil leaves.

Step 6

Line 2 baking trays with baking paper. Gently knead the dough, then divide into 7, shape into balls and space out on the trays; press lightly, into discs. Spoon 1tbsp crème pat into the middle of each and top with a stoned fruit half, cut-side down. Brush the dough with beaten egg, then bake for 17-20 mins, until golden brown. Allow to cool slightly before peeling off and discarding the stoned fruit skins; finish with basil leaves and a dusting of icing sugar.

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