This heavenly peach brioche is a delicious treat that redefines comfort food. It’s a sweet pillowy bread generously filled with this rich and creamy custard offering a delightful burst of flavor in every bite.

To top this delicious creation we have added a delicious crunchy crumble perfectly complementing the smooth custard beneath.

Jump to Recipe

This peach brioche is not just a dessert, it’s the perfect breakfast, snack or a special dessert to treat yourself. It’s perfect for any occasion, whether you’re hosting a brunch, celebrating an special event or simply indulging a sweet treat for yourself.

The peaches are lightly covered in sugar and caramelize when baking resulting in a delicious brioche.

index

1)crumble

2)list of ingredients

3)custard

4)tips

5)mistakes

6)process

7)more recipes

8)full recipe

9)printable recipe

Crumble

A crumble is a delicious topping made from a mixture of flour, sugars and butter. Lemon zest is sometimes added. You can always make more crumble and freeze it in a ziplock bag so you don’t have to make it every time.

It is so simple to make and takes less than 5 minutes. You combine granulated sugar, brown sugar, all purpose flour, butter and some lemon zest. You don’t need a lot of lemon zest because we are already using lemon for our custard.

Ingredients

Brioche

granulated sugar
active dry yeast
water
all purpose flour
bread flour
egg
butter
salt

Ingredients

custard and crumble

Milk
cornstarch
granulated sugar
lemon zest
egg

Brown sugar
granulated sugar
butter
all purpose flour
lemon zest

Peach

Custard

It is a rich and creamy dessert made from a mixture of milk or cream, sugar, egg or egg yolks. It can be prepared in different ways, is really smooth with a velvety texture and sweet lemony taste. Could be served on its own or you can use it to make different desserts.

This is a pastry cream that we made using egg, granulated sugar, lemon peel, cornstarch and milk. First, you start by boiling the milk with the sugar and lemon peel in a pan. In a heat proof bowl you wanna crack the egg and mix it with the cornstarch until it’s smooth and has zero lumps.

When the milk starts to boil you slowly pour some of the milk to the egg mixture mixing at the same time being really careful not to cook the egg. Then you pour the egg mixture into the pan and cook, stirring constantly on low heat until it starts to thicken up.

Strain the custard and then cover using plastic wrap, keep in the fridge until you need to use it again.

Tips

here we will give you some tips on things to do to have better results, learned them from experience or error. In this case I forgot to do so many things so this was aesthetically kind of a fail. We will tell you how to avoid it too.

Strain the custard and make sure to cover it with plastic wrap touching the pastry cream, don’t leave any air/ distance or it will make a dry layer on top.
Do not over mix the dough and don’t over proof it.
use fresh peaches if you can but canned peach works fine too (that’s what we used and turned out delicious)
generously add crumble and brown sugar before baking, it will turn out amazing.
make extra crumble and freeze it for the future!

mistakes

Here are some mistakes we did when making this beautiful and delicious peach brioche

We didn’t have cornstarch so we used tapioca starch, which made our custard or pastry cream slimy, didn’t affect the flavor but it did change the texture a little.
I didn’t put enough bread flour which made the brioche not to hold shape correctly.
Over proofed our dough in a really hot weather, luckily the dough didn’t go bad but still it grew too big and i was hoping to have small little brioches to eat instead of two huge peach pizzas.

Process

More recipes

RECIPE

Recipe in cups and grams for 6 peach brioches. You can find the cup measurements in the printable recipe scrolling down at the end.

Ingredients

dough

1/2 teaspoon granulated sugar
1/2 teaspoon active dry yeast
80 grams Warm water

140 grams all purpose flour
80 grams bread flour
1 egg
40 grams granulated sugar
20 grams soft butter

crumble

35 grams brown sugar
10 grams granulated sugar
30 grams soft butter
40 grams all purpose flour
lemon zest

custard

500 grams milk
2 eggs
20 grams cornstarch
lemon peel from one lemon
80 grams granulated sugar

2 peaches
3 tablespoons brown sugar
egg (eggwash)

Step by step

crumble

1)First step, crumble

To make this delicious peach brioche we can start by making the crumble which is gonna take us only a couple minutes.

In a bowl combine granulated sugar, lemon zest, brown sugar, all purpose flour and soft butter. Use your fingers to mix everything breaking the butter into the mixture until it resembles wet sand. The butter should be evenly distributed throughout the mixture. Keep covered with plastic wrap in the fridge for later.

dough

2)Second step, sponge

We start this recipe by making our yeast mixture for the brioche bread. In a bowl you wanna pour warm water, granulated sugar and active dry yeast. Mix until the yeast is disolved and cover it with plastic wrap, after 15 minutes you should have a foamy mix ready to use.

3)Third step, dough

While you wait for the yeast mixture to be ready, pour in a bowl all purpose flour, bread flour, salt, granulated sugar and mix with a whisk. Then add the wet ingredients: room temperature egg, soft butter and the yeast mixture once is ready.

knead

4)Forth step, stand mixer

Knead the dough in your stand mixer on low medium speed using the dough hook attachment for about 15 minutes, you will see how the dough is now elastic and soft. Proof covered in plastic wrap for about 1h and 15 minutes, if you have a dough proofing machine set it at 30 C or 86 F.

custard

5)Fifth step, milk

While the dough is proofing you can prepare your pastry cream and leave it in the fridge for later. In a pan, pour lemon peel, granulated sugar and milk. Stir with a spatula and bring to a boil.

6)Sixth step, cornstarch and egg mixture

Grab a heatproof bowl and crack two eggs, add the cornstarch and mix until you have the right consistency with no lumps.

7)Seventh step, custard

When the milk starts boiling pour a full ladle slowly into the egg mixing at the same time using a whisk, be really careful and try not to burn yourself. Then pour the egg mixture into the pan. Cook on low heat constantly stirring until it thickens up.

Strain and cover with plastic wrap.

shape

8)Eight step, portion

Portion the dough into 6 equal parts (you can only see two because we did more recipes using this same dough!). Take one of the parts and shape it into a ball. Then, flatten the middle using your fingers. Leave the edges so you can add the custard in the middle. Continue this process with all the doughs.

Proof for 15 minutes, while the dough is proofing slice the peaches really thinly.

bake

9)Ninth step, bake

Beat one egg and brush the brioche, in the middle add the custard and the peaches on top. Generously add crumble and brown sugar to cover the peach brioche. Bake at 160 C or 320 F fro approximately 20 minutes. Keep an eye on your oven to make sure they don’t over cook, or maybe they need more time. You will know its ready because it will start browning (not burning).