Sohla aptly describes her simple but dreamy Cream Buns with Jam as a “cream-filled doughnut, but with a lot less work.”
Using store-bought brioche buns and raspberry jam, all you need to make is the vanilla bean pastry cream and assemble.
I love Sohla’s tip of adding cornstarch to the pastry cream to prevent it from curdling.
The soft buns are filled with the cream and jelly and finally dusted with a little powdered sugar making for quick post-dinner work for a show-stopping dessert!
Book: Start Here, page 430
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: Brioche buns
Pricey Ingredients: —
Hard-to-find: —
Recipe on not online
