I came across this recipe for brioche buns filled with pistachio cream and strawberry jam and brushed with rose-flavoured syrup in the Food52 Baking Club on Facebook, where we are baking from the book “Golden” by All my uncertainty was for naught, because THESE – these are amazing!
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Last weekend I had the opportunity to cater a day-after-the-wedding brunch for a friend’s family. I love this kind of thing because not only do I get to bake and cook to my heart’s content, but I also get to do a lot of figuring out: coming up with a menu, researching recipes, scaling them up and down, and writing out list after list. Calculating exactly how many eggs I will need to make a dozen quiche plus four dozen cinnamon brioche buns is the kind of math I can get behind. I found a great resource in Ellen’s Kitchen for estimating quantities for large gatherings, although it doesn’t say much for my math skills when my estimates, in most cases, ended up being about twice what they should have been! But it’s better to have more food than not enough, right?
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Summer is almost here, I can feel it. The first half of May was a big tease, followed by nothing but cold and rainy disappointment, but I have high hopes for June. So far it’s been pretty nice and we’re been doing a lot of barbecuing to take advantage of the warm evenings. Which brings me to probably the most well-known item of the summer barbeque: the hamburger. Many people go to great lengths to doctor up the beef patty, but in this case, I decided to focus my energy on the bun instead. It was a good idea!
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Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!
Before this month, I had of course heard of the great epicure and gastronome Brillat-Savarin, but not of this cake by the same name – which is quite unlike any other cake I’ve ever made. It starts with a rich brioche dough baked in a ring pan (there are special Savarin pans, but a bundt or angel food cake pan works too). The baked cake is soaked in a flavoured syrup, which it soaks up like a thirsty sponge, and then the hole in the middle is filled with pastry cream and topped with fruit. Savarin is very similar to baba au rhum, which is soaked in rum syrup and usually made into individual cakes, and both baba and Savarin are somehow related to Polish babka (sort of like this babka – it’s all one big extended brioche family).
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