Monday, August 10, 2015
Flour, Too's Cinnamon Cream Brioche
1/2 batch Joanne Chang's brioche dough
1 3/4 c pastry cream, or any recipe
3/4 c (or a little less) sour cream
1 1/4 c sugar
1 t cinnamon
Preheat the oven(s) to 350 and line the baking sheets with parchment paper.
Mix the cinnamon and sugar together.
Shape the brioche into 8 rounds, similar to mini pizzas, making sure the center is quite thin.
Spread the pastry cream into the center, then top with about 1 T sour cream, or a little more. Top with the cinnamon sugar mixture, making sure to sprinkle the entire pastry with the mixture. Bake the pastries for 25-30 minutes. Let them cool and serve them warm.