peach-brioche

This brioche recipe transforms a simple bread into a heavenly dessert experience with its luscious custard filling and fresh peach topping. I discovered this combination during peach season last year and have been perfecting it ever since, finding the balance between the rich bread, silky custard, and sweet fruit.

This recipe became an instant favorite when I brought it to a family gathering last summer. The combination of warm brioche, cool custard, and juicy peaches created such a comforting yet elegant dessert that even my pastry-chef cousin asked for the recipe.

Ingredients

• Sugar: Used in multiple components to provide sweetness without overwhelming the fruit flavors
• Active dry yeast: Gives the brioche its signature light texture look for fresh yeast that bubbles actively
• All purpose flour and bread flour: The combination creates the perfect structure while maintaining tenderness
• Eggs: Provide richness and help bind the dough while also forming the base of the custard
• Butter: Must be soft but not melted creates the rich mouthfeel brioche is known for
• Brown sugar: Adds depth with its molasses notes particularly important in the crumble topping
• Lemon zest and peel: The citrus brightness cuts through the richness of the custard and dough
• Cornstarch: The key to a silky smooth custard that holds its shape when sliced
• Fresh peaches: Choose ripe but firm peaches that will maintain their shape during baking
• Milk: Use whole milk for the richest custard flavor and texture

Step-by-Step Instructions

Prepare the Crumble:

Begin by mixing brown sugar, regular sugar, flour, and soft butter with lemon zest until the mixture resembles wet sand. The texture should feel crumbly between your fingers but hold together when squeezed. Refrigerate this mixture to keep the butter cold which will help create those perfect crispy crumbs during baking.

Activate the Yeast:

Combine warm water around 110°F with sugar and yeast in a small bowl. The sugar feeds the yeast while the warm temperature activates it. Allow this mixture to sit untouched for 15 minutes until it becomes foamy and aromatic indicating active yeast ready to leaven your dough.

Develop the Brioche Dough:

In a large bowl combine both flours with sugar and create a well in the center. Add your egg, soft butter, and activated yeast mixture. Mix everything together until just combined then transfer to a clean surface. Knead the dough continuously for 15 minutes until it becomes smooth elastic and slightly tacky. This long kneading period develops the gluten structure essential for that perfect brioche texture. Place in an oiled bowl cover and allow to proof for 75 minutes or until doubled in size.

Create the Custard Filling:

Pour milk into a heavy bottomed saucepan add lemon peel and sugar. Bring to a gentle boil stirring occasionally to prevent scorching. Meanwhile whisk eggs with cornstarch in a separate bowl until completely smooth with no lumps. Once milk is hot carefully temper the egg mixture by slowly adding about a third of the hot milk while continuously whisking. Return this mixture to the remaining hot milk and cook over medium heat while stirring constantly until the custard thickens enough to coat the back of a spoon about 5 minutes. Strain through a fine mesh sieve to remove any lumps or lemon peel. Press plastic wrap directly onto the surface to prevent skin formation and refrigerate until cool.

Shape the Brioche:

After the dough has doubled divide it into 6 equal portions around 80g each. Roll each portion into a smooth ball then use your thumbs to create a well in the center pushing outward to form a nest shape with raised edges. Place these shaped dough pieces on a parchment lined baking sheet and allow to proof for an additional 15 minutes.

Assemble for Baking:

Brush the proofed dough with egg wash focusing on the raised edges. Spoon about 2 tablespoons of chilled custard into the center of each brioche nest. Arrange thin peach slices decoratively on top of the custard slightly overlapping them. Generously sprinkle the chilled crumble mixture over the peaches followed by a light dusting of brown sugar which will caramelize beautifully during baking.

Bake to Golden Perfection:

Preheat your oven to 320°F 160°C and position a rack in the middle. Bake the assembled brioches for approximately 20 minutes rotating the pan halfway through for even browning. Watch carefully during the final minutes as the sugar can quickly caramelize from golden to burnt. The finished brioche should have golden brown edges with a set custard and bubbling fruit center.

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My grandmother always said the secret to perfect brioche is patience during kneading. The first time I made this recipe I cut the kneading time short and ended up with dense brioche. Now I set a timer and enjoy the meditative process knowing the tender crumb will be worth every minute of effort.

Storage and Freshness

These peach custard brioches are best enjoyed the day they are baked when the contrast between warm bread crisp crumble and cool custard is at its peak. If you need to store leftovers keep them refrigerated in an airtight container for up to two days. Before serving reheat briefly in a 300°F oven for 5 minutes to restore some of the original texture. The custard will remain delicious but the crumble may lose some crispness.

Seasonal Adaptations

While peaches create a spectacular summer version this recipe welcomes seasonal adaptations throughout the year. In autumn substitute thinly sliced apples or pears tossed with cinnamon. Winter variations work beautifully with poached quince or citrus segments. Spring calls for strawberries or rhubarb compote. The lemon custard provides a versatile base that complements virtually any fruit making this a year round recipe you can adjust based on what looks freshest at your market.

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Serving Suggestions

These individual brioches create a stunning presentation on a breakfast or brunch buffet especially when dusted with powdered sugar just before serving. For dessert pair them with a dollop of lightly whipped cream or a small scoop of vanilla ice cream while still warm. I love to serve these alongside a pot of Earl Grey tea whose bergamot notes enhance the lemon in the custard perfectly.

Frequently Asked Questions

→ How do I ensure the brioche dough is soft and fluffy?

Make sure to knead the dough thoroughly for 15 minutes to develop gluten, and allow it to proof in a warm spot for 75 minutes to achieve the perfect texture.

→ Can I prepare the custard ahead of time?

Yes, you can make the custard in advance and store it in the refrigerator for up to 2 days. Ensure it is covered to prevent a skin from forming.

→ What type of peaches work best for this dish?

Fresh, ripe, and slightly firm peaches are ideal as they hold their shape well during baking and offer a juicy, sweet flavor.

→ Can I substitute the crumble topping with something else?

Yes, you can use chopped nuts or a streusel topping as an alternative to the crumble for added variation in texture and flavor.

→ How do I store leftover brioche?

Store leftover brioche in an airtight container at room temperature for up to a day or in the refrigerator for up to 3 days. Reheat slightly before serving for best results.

→ Can this be frozen for later use?

Yes, you can freeze the fully baked and cooled brioche in an airtight container for up to one month. Thaw at room temperature and reheat before serving.