Pistachio brionut

Ingredients

For the brioche dough

• 300g plain flour
• 30g caster sugar
• 6g salt
• 70ml cold whole milk
• 12g fresh yeast
• 2 eggs
• 120g butter, at room temperature

For the pistachio cream

• 2 egg yolks
• 60g caster sugar
• 30g cornflour
• 250ml milk
• 40g butter, at room temperature
• 20g pistachio paste
• 300g whipping cream

For the pistachio topping

• Apricot jam
• 100g smashed pistachios

Method

A day ahead, start on the brioche dough. Mix the flour, caster sugar and salt in a bowl. In a separate bowl, mix the fresh yeast into the cold milk. Stir the eggs into the flour mix, then add this to the cold milk bowl.

Using your hands, work the dough for 15 mins while slowly adding the soft butter. Once fully combined, cover the bowl with clingfilm and leave in the fridge for 24 hours to prove.

Heat your oven to 190C, shape the dough into six flat balls then bake on a paper-lined baking tray for 15-20 mins until golden. Rest the brioches in the fridge for 6 hours.

To make the pistachio cream, mix the egg yolks and caster sugar in a bowl. Once combined, add the cornflour. Leave aside.

In a saucepan, bring the milk up to boiling point, then remove from heat. Slowly add half of the hot milk to the egg yolk mix, then pour this into the pan containing the rest of the milk. Return to the heat and cook for 2 mins, stirring continuously.

Take the pan off the stove and mix in the butter and pistachio paste. Pour into a clean bowl then cover with clingfilm, ensuring the film is touching the top of the mix. Chill in the fridge for 30 mins.

Fill a piping bag with the pistachio cream, then use the nozzle to make a little hole in the bottom of the first brioche. Fill with around 25g of cream – it should feel heavy and gourmand. Repeat with the remaining brioches.

Pour the smashed pistachios onto a plate. Brush some apricot jam on top of each brioche – just enough for the topping to stick to. Turn each brionut upside down and roll the jammy top through the smashed nuts.

These luxurious treats are best eaten straight away but will stay good for a day.