Swiss Lemon & Raspberry Brioche
07 August 2025
Difficulty:
The Swiss brioche, everyone knows them, and (almost) everyone loves them! In the puff pastry version (with croissant dough), or in the brioche version (my favorite, ultra soft), it is, in its classic version, filled with vanilla pastry cream and chocolate chips for an ultra indulgent result. But indulgence is not limited to chocolate, I wanted to make a more summery version of this breakfast classic, with lemon cream and raspberry inspiration pieces (along with a few fresh raspberries) instead of chocolate. For those of you who might not know, raspberry inspiration is a "mock chocolate" made from fruit puree, cocoa butter, and sugar; it has the appearance and texture of chocolate, but only the taste of raspberry (if you're interested, you can find the link to raspberry inspiration as well as a promo code in the ingredients paragraph). The result is an equally soft and indulgent brioche but with an added touch of acidity and fruit 😉
Equipment:
I used the Kenwood Cooking Chef to make this recipe (the brioche dough & lemon cream): with the code FLAVIE, you get 3 accessories free with the purchase of a machine. If you already have a Chef machine and wish to equip it with accessories, the code FLAVIE2 gives you a 15% discount on all accessories. (affiliate)
Ingredients:
I used raspberry inspiration from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).
Preparation time: 45 minutes + resting + 12 minutes cooking
For 12 to 15 brioches:
Brioche:
17g fresh yeast
200g whole milk
500g T45 flour or strong flour
60g sugar
10g salt
2 eggs
170g butter
In the bowl of the mixer fitted with a dough hook, place the yeast and milk.
Cover with flour, then add eggs, salt, and sugar.
Knead for about 10 minutes until you have a smooth dough that detaches from the sides of the bowl. Then add the butter cut into small pieces, and knead again until you have an elastic dough that forms a film when stretched.
Form the dough into a ball, then cover it in the refrigerator for at least 3 hours, if possible overnight.
Lemon cream:
100g caster sugar
26g cornstarch
zest of 3 lemons
105g lemon juice
80g water
43g egg yolks
26g butter
I made the lemon cream using my Cooking Chef which managed the cooking, but here are the steps to make it in a saucepan:
Whisk the egg yolks with the sugar and cornstarch, add the lemon zest, then the water and lemon juice. Thicken over low heat, stirring constantly until it has the consistency of custard. Then remove from heat and let cool for a few minutes, then add the butter cut into small pieces. Mix well (if needed, use an immersion blender) then cover with plastic wrap in contact and chill completely in the refrigerator.
Rise & cook:
150 to 200g raspberry inspiration
A few fresh raspberries (optional)
1 egg for glaze
For the amount of raspberry inspiration, it's up to you, I used about 220g but I found the lemon flavor was lost so next time I'll only use 150g.
After resting, deflate the dough and roll it out into a rectangle about 30x60cm.
Loosen the lemon cream then spread it over the brioche, leaving a strip about 2cm wide at the top of the brioche without cream.
Add chopped raspberry inspiration and a few fresh raspberries if desired.
Fold the bottom of the dough towards the top, still leaving the 2cm of uncovered dough. Slightly moisten the dough without cream and fold again, pressing lightly to seal the dough, this way the brioches will be easier to handle. To make cutting easier, you can place the brioche sheet in the fridge for a few minutes.
Cut your brioches with a large knife, I cut strips about 4cm wide. Place them on a baking sheet lined with parchment paper (remember to have the seam under the brioche) and let them rise for about 1 hour.
Then, glaze them with a brush and a beaten egg and bake them in a preheated oven at 180°C for 12 to 15 minutes.
Let them cool on a rack and enjoy!
Equipment:
I used the Kenwood Cooking Chef to make this recipe (the brioche dough & lemon cream): with the code FLAVIE, you get 3 accessories free with the purchase of a machine. If you already have a Chef machine and wish to equip it with accessories, the code FLAVIE2 gives you a 15% discount on all accessories. (affiliate)
Ingredients:
I used raspberry inspiration from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).
Preparation time: 45 minutes + resting + 12 minutes cooking
For 12 to 15 brioches:
Brioche:
17g fresh yeast
200g whole milk
500g T45 flour or strong flour
60g sugar
10g salt
2 eggs
170g butter
In the bowl of the mixer fitted with a dough hook, place the yeast and milk.
Cover with flour, then add eggs, salt, and sugar.
Knead for about 10 minutes until you have a smooth dough that detaches from the sides of the bowl. Then add the butter cut into small pieces, and knead again until you have an elastic dough that forms a film when stretched.
Form the dough into a ball, then cover it in the refrigerator for at least 3 hours, if possible overnight.
Lemon cream:
100g caster sugar
26g cornstarch
zest of 3 lemons
105g lemon juice
80g water
43g egg yolks
26g butter
I made the lemon cream using my Cooking Chef which managed the cooking, but here are the steps to make it in a saucepan:
Whisk the egg yolks with the sugar and cornstarch, add the lemon zest, then the water and lemon juice. Thicken over low heat, stirring constantly until it has the consistency of custard. Then remove from heat and let cool for a few minutes, then add the butter cut into small pieces. Mix well (if needed, use an immersion blender) then cover with plastic wrap in contact and chill completely in the refrigerator.
Rise & cook:
150 to 200g raspberry inspiration
A few fresh raspberries (optional)
1 egg for glaze
For the amount of raspberry inspiration, it's up to you, I used about 220g but I found the lemon flavor was lost so next time I'll only use 150g.
After resting, deflate the dough and roll it out into a rectangle about 30x60cm.
Loosen the lemon cream then spread it over the brioche, leaving a strip about 2cm wide at the top of the brioche without cream.
Add chopped raspberry inspiration and a few fresh raspberries if desired.
Fold the bottom of the dough towards the top, still leaving the 2cm of uncovered dough. Slightly moisten the dough without cream and fold again, pressing lightly to seal the dough, this way the brioches will be easier to handle. To make cutting easier, you can place the brioche sheet in the fridge for a few minutes.
Cut your brioches with a large knife, I cut strips about 4cm wide. Place them on a baking sheet lined with parchment paper (remember to have the seam under the brioche) and let them rise for about 1 hour.
Then, glaze them with a brush and a beaten egg and bake them in a preheated oven at 180°C for 12 to 15 minutes.
Let them cool on a rack and enjoy!
You may like
Comments