Raspberry and Cream Cheese Brioche
We were once asked to fill out a questionnaire at work that was meant to assess our strengths and weaknesses. The survey had over 150 questions and we were meant to share our results with our group when done. After the 10th question, I gave up, there was simply no way I was going to sit through the remaining 140. I decided instead to ask my husband what he thought my strengths were, and what areas I could improve on.
“On the positive side,” he said “you are resourceful, always wanting to learn new things and you get along well with others.”
“But…” I asked.
“Well, you’re impatient” he told me. “Impatient?? I’m not impatient!” I protested.
“You are – you can’t even sit down long enough to fill out a survey!” he answered.
Point taken.
When I want something, I want it right NOW. The smallest hint of delay can frustrate and exasperate me.
Unless I’m cooking, then, my motto is all good things come to those who wait. I will brine chicken for a few hours prior to roasting, make pasta from scratch, spend a few hours making home made stock, and once cooked a lamb shoulder for over seven hours. You see, I’m perfectly willing to bide my time when I know that there’s something to look forward to in the end.
I had been meaning to make this ever since I tried the Raspberry and Sour Cream Brioche at Bourke Street Bakery. I loved the creamy cheese filling, cut by the slightly tart raspberries and was determined to make it myself. I first started by browsing over ten different baking books (and a few magazines) for a basic brioche recipe. Many of the recipes were similar in ratio, and I finally settled on this one adapted from Pierre Herme. First, the dough needs to be mixed using a stand mixer for at least ten minutes until the dough comes together and looks shiny and elastic but do note that it will be quite sticky. The dough is then prooved (allowed to rest and rise to around double it’s size) twice, after the first time the dough is pressed down (referred to as “punching down”) and proved for a second time. Then the dough is shaped in little tart tins and allowed to rise one final time before filling and baking. Each rise can take between 45 minutes to 2 hours – so you see – why making brioche a whole day affair and a true test of patience.
Rich, buttery, with a tender crumb, the resulting brioche is well worth the wait and effort.
Raspberry and Cream Cheese Brioche
Raspberry and Cream Cheese Brioche
For the brioche dough
- 250 grams bread flour (or all purpose)
- 4 grams instant yeast
- 30 grams caster sugar
- pinch of salt
- 4 eggs
- 200 grams butter, make sure the butter is cold so it can withstand the long mixing time required.
- pinch of salt
For the raspberry sauce
- 150 grams frozen raspberries
- 30 grams sugar
For the cream cheese filling
- 215 grams cream cheese, room temperature
- 50 grams sugar
- 1 egg
For the Egg Wash
- 1 egg
- 20 grams caster sugar
To Finish
- 40 grams melted butter
- 50 grams caster sugar
- Place the flour, yeast, sugar and salt in the mixing bowl of a stand mixer. Mix on low speed and add the eggs, one at a time, the mixture will look quite dry at this point.
- Cut the butter into four or five pieces and add this to the batter, one at a time. Make sure the butter is cold so that it does not melt with the continuous mixing. Increase the speed to medium, around 10 minutes. The dough will remain quite sticky.
- In the meantime, heat some water and pour this over a tea towel, remove the excess water so the towel is warm and damp.
- Remove the dough and place in a large buttered bowl and cover with the damp towel.
- Set the dough aside and allow to double in size, around 2 to 3 hours.
- Once the dough has doubled, remove the dough from the bowl and place this in a lightly floured surface, push down the dough lightly so that the dough is roughly the size before the first rise.
- Place the dough back in the bowl and once again, wet the tea towel with hot water, remove excess water and cover the bowl with a damp towel, around 2 hours, until doubled in size.
- When the dough has doubled in size again, it is now ready for use.
- Butter eight mini tart tins (around 7.5 cm in diameter) and take around 80 grams of the dough and push it lightly down on the tart tin so it covers the circumference. Continue with the rest of the dough, each tin should have around 80 grams of dough.
- Allow the dough to rise slightly, around 45 minutes to 1 hour so that the dough rises to the sides of the tin.
- To make the raspberry filling, gently heat the frozen raspberries in a saucepan along with the sugar, around 10 minutes. Set aside to cool.
- To make the cream cheese filling, mix the cream cheese, sugar and egg in a bowl of a stand mixer, using the whisk attachment, beat until smooth. Set aside.
- Pre-heat the oven to 180c (fan forced).
- When the dough has risen, push down on the center of the dough so you can spoon the cream cheese and raspberry sauce on it prior to baking.
- Spoon the cream cheese and then top with the raspberry filling.
- To make the egg wash, beat the egg and the sugar together.
- Place the tart tins in a tray and brush the sides with egg wash and bake for 14 minutes, or until golden. Remove the oven and allow to cool slightly. Brush the sides with melted butter and then sprinkle some caster sugar on the sides of the brioche.
Raspberry and Cream Cheese Brioche
Raspberry and Cream Cheese Brioche
Trissalicious 
Hey there! Do you use Twitter? I’d like to follow you if that would be
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Hi! I’m working on a brioche recipe round-up for The Huffington Post Taste and I’d love to feature your recipe. Please contact me if you’re interested. Thanks!
Mmmmm, I made this recipe this morning and it was absolutely perfect. Best brioche I’ve ever made, thanks for the recipe!
Mmmmm, Imade these this recipe this morning and it was absolutely perfect. Best brioche I’ve ever made, thanks for the recipe!
Beautiful!
This looks divine Trissa…but not a Thermomix in sight??
That does look sinfully delicious!
This looks utterly delish! I will have to try this… thank you for sharing.
And by the way.. patience is not one of my virtues either.
I’d count myself as impatient too – but also, lazy when it comes to cooking. I prefer simple rustic stuff, and can’t personally be bothered with endless fussing around with cooking. But I so appreciate and admire others doing it – I need to convince the Co-pilot he’d like to brine a chicken for a few hours before roasting & that he wants to cook me a slow roasted lamb shoulder!
iis caster sugar also granulated sugar or confectioner’s sugar…thanks and would definitely try making your brioche :))
Ths does look delicious. I will have to try it. I too suffer the inpatience bug..
This looks and sounds so delicious, I am going to be making this one soon! Thank you for sharing 🙂
Your brioche looks worth all the effort! I understand your impatience in everyday life though — there’s nothing I can’t stand more than being made to wait or having my time wasted (even if I am the culprit sometimes). One thing I’ve learnt in life is to slow down and see things through – otherwise sometimes they can become twice the hassle.
It has been so long since my last visit to your space, Trissa! I chose a great day to stop in! Your brioche look wonderful! Feels good to get a recipe refined to your liking doesn’t it? I love the look of the cream cheese and raspberry filling! Perfect flavor match!
Looks yummy! Might just try this one too!
Just found your blog! Love your pictures. This recipe sounds AWESOME!
as if brioche weren’t decadent enough, you’ve gone and added cream cheese! this is just lovely, trissa, and pretty easy on the palate, i’d imagine. 🙂
I can relate… I’m impatient too! These look so perfect and delicious, I love raspberries!
Oh yummy yummy!!!
Hi Trissa! Awesome pictures! The Brioche looks delicious! Very good recipe too. Especially with pointing out that the Butter should be cold to stay together long enough during production. Do you sell those Brioche? If you do let me know, I’ll buy a whole palette. YUM! 🙂
This brioche looks divine. I’ve been making a similar buttery bread that takes me hours- babka. You start with a challah dough, double the quantity of butter, let it rise, then tap it down, let it rise overnight in the fridge, roll it out, fill it with all manner of goodness (my favourites: dark chocolate, pecan, brown sugar, butter or apple butter and cinnamon), then roll it, cut it, organise it into a tin, let it rise again, bake and then it’s eaten to crumbs within about 15minutes of coming out of the oven. That’s over a pound of butter gone in 15 minutes flat. man.
That looks wonderful. I can’t wait to try this.
I haven’t made brioche for a while and this looks like the perfect opportunity! How delicious! But I am going to have to wait for company next month as I’d eat the entire batch myself.
This is absolutely amazing! I love how you put a new twist to the brioche. I can’t wait to try this recipe. Thanks for sharing!
THIS LOOKS DELICIOUS
Beautiful! Just out of curiosity, do you still use your thermomixer?
This looks amazing! I love brioche and will never say No to this!
This does look worth it! Yea, I have to agree with you, that survey would be wayyy to long for me to fill out!
Those look incredibly yummy! Love the raspberry and cream cheese, it looks so good!
Oh yes! I did a brioche baking class at Brasserie Bread last year and loved it! I didn’t realise how easy it was! These look fantastic Trissa! I’m also very impatient too, I understand how you feel.
If it tastes anywhere near as delicious as it looks it would definitely be worth the effort!! These look so irresistibly fresh and flavoursome, would love some for brekkie right now 🙂 I have been a follower of your blog for a lonnggg time, id just like to say how truly wonderful and inspiring it is, thank you!
This looks so good! I love brioche with anything and raspberries are my 2nd favorite berry! I don’t have much patience either but I’m working on it.
Mmmm looks utterly scrumptious! What a great recipe 🙂
Trissa, I think these looks absolutely gorgeous. It reminds me of that philippino pastry… empa. something… topped with shaved cheese and sugar.
This looks amazing! Great colours and totally delicious 🙂
Oh my! That does look good…impatient? How did you cope with waiting for that dough to prove?
Honestly, you could have been writing about me! In fact, I read this blog to my husband and he agreed, too! I am impatient – but have the patience of Job in the kitchen! The brioche looks absolutely incredible and I’m ready to dive into the pictures! Beautiful – once again….
Looks so good I want to take a bite…. Will try to make it one of these days.
Like you, I am the same way – – very impatient when it comes to having to do things that I don’t like doing. That brioche looks rich and delicious but I’m watching my weight though. What the heck one brioche won’t hurt. . . okay make it two! =P
That looks so so good, Trissa! Reminds me of something mom used to buy for us to snack on when I was young.
It’s the first time I dropped here after a long vacation. I missed your blog,Trissa..
I’m a pretty patient person in general… I think that’s why baking appeals to me 🙂
This sounds fabulous. I still love that you’re always recreating things!
YUM! I love the raspberry and sour cream brioche at BSB, but this looks just as good, if not better. Also looks like a lot of work!