If you’ve known me for any length of time, there’s a good chance you know that I love Flour Bakery + Cafe, a Boston staple.
In high school, I was introduced to Flour via Joanne Chang’s (the owner) first book: Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. It was monumental. This book taught me how to make bread; provided one of my favorite chocolate chip cookie recipes; offers the best muffin recipe of all-time (better than Huckleberry?!); and is downright comforting with un intimidating recipes.
One of my favorite pastries at Flour is a brioche cream bun. Brioche, pastry cream, baked in the oven? It’s a soft, feathery bread with a custardy center.
Honestly, I actually greatly prefer Huckleberry’s brioche. Some brioches are drier than others, and Flour’s is a bit more so than Huck’s. To make my brioche cream pots, I used Huck’s recipe for brioche and Edd Kimber’s (AKA The Boy Who Bakes) pastry cream recipe, but you can find recipes for both in the Flour book. The pastry cream recipe is easy and good.
- Don’t forget to egg-wash the bread. It’ll make it glossy and beautiful. As you can see, I forgot.
- You can make any flavor pastry cream. I did cookie butter! But vanilla, chocolate, fruit, matcha, floral…up to you!