Yeast Swirls with Pastry Cream and Blueberries Draft

How I make it

Dough

1. In a stand mixer fitted with the dough hook, knead the crumbled yeast, milk, eggs, flour, sugar and lemon zest (or vanilla).

2. Add the butter and knead on low speed for about 3 minutes.

3. Add the salt, raise to medium speed and knead for 5 minutes, or until the dough is elastic.

4. Put the dough in a bowl and cover with a cloth towel without sealing. Let rise until doubled, at least 1 hour.

Pastry cream

1. Whisk the yolks and sugar in a bowl by hand until smooth. An electric mixer works too, as long as you don't whip in air.

2. Add the flour and cornstarch and whisk until smooth, with no lumps.

3. Meanwhile, bring the milk and vanilla seeds (or paste) just to a boil in a saucepan over medium-high heat.

4. Gradually pour 1/3 to 1/2 of the milk into the yolk mixture, whisking quickly so no lumps form. Keep the rest of the milk simmering.

5. Pour the mixture back into the pot and cook over medium-high heat for about 2 minutes, whisking constantly by hand, until the cream thickens and bubbles.

6. Remove from the heat right away and transfer to a clean, dry bowl.

7. If making ahead, press plastic wrap onto the surface and refrigerate. Beat again until smooth before spreading.

Shaping and baking

1. Preheat the oven to 340-350°F (170-180°C) and line a baking sheet with parchment paper.

2. Punch down the dough and roll it into a rectangle about 12 x 8 inches (30 x 20 cm) and 3/16 inch (4-5 mm) thick.

3. Spread a thin layer of pastry cream and scatter the frozen berries over it, without thawing.

4. Seal the edges and roll up into a log.

5. With a sharp knife, slice into 3/8-inch (1 cm) slices and tuck the loose end of each swirl underneath.

6. Place on the sheet, press flat with your palm and let rise for 30 minutes to 1 hour.

7. Brush with the egg beaten with a little milk and sprinkle with a little sugar, if you like.

8. Bake for about 15 minutes, until baked through and lightly browned.

Sugar syrup

1. While they bake, bring the water and sugar to a boil in a saucepan over high heat, stirring now and then.

2. Once the sugar dissolves, lower the heat and cook for 2-3 more minutes, stirring now and then. Remove from the heat.

3. Brush the swirls with the syrup as soon as they come out of the oven, until shiny. Cool for 5 minutes and serve.

What I've learned

• The syrup thickens as it cools.
• I tuck the end of each swirl underneath; otherwise it sticks out after baking.
• I press the plastic wrap right onto the cream so no skin forms.