Small brioches with figs cream

For four people:

for the figs cream:

  • 1 liter owhole milk
  • 250 g sugar
  • 90 g corn starch
  • 6 ripe figs
  • cinnamon
  • star anise

for croissants:

  • 500 g '00' flour
  • 1 egg
  • 50 g butter
  • 50 g sugar
  • 0.25 g yeast
  • 250 cl water


For the figs cream, pour the milk in a pan with sugar and pour the corn starch with a sieve, on low heat, taking care to avoid lumps. Mix continuously until the cream is thicken.

Apart from this, whisk the figs, which you previously skinned, with two tablespoons of water. When the pulp reaches a uniform consistency, add it to the cream together with a pinch of cinnamon and a pinch of star anise. Mix  gently until all ingredients are perfectly mixed.

To prepare the croissants dough, dissolve the yeast in water, add the sugar, the egg, the butter melted in a water bath and the sifted flour. Knead it by your hands for about 10 minutes. Let the mixture rest for 45 minutes.

After this time, the mixture is well risen. Take small dough  amounts and create balls of about 4-5 centimeters in diameter. Let it rise for another 15 minutes.

Preheat oven to 165 ° C. Arrange the brioches on a baking pan  lined with baking paper and bake for 15 minutes.

When they are golden brown, remove them and leave to cool. Then cut them in half and fill with figs cream.