Filled brioche

[Sussan Estela Olaya]

Hi Jelena.

Welcome to the Scoolinary community! Thank you for your question.

To make a hole in brioches and fill them with pastry cream, you can use one of these tools:

Piping tip: Use a smooth, thin tip (such as a #230) to pierce the brioche. Insert the tip directly into the brioche to create the hole, and then fill it with pastry cream using the piping bag.

Skewer or small knife: If you don’t have a piping tip, use a skewer or the tip of a small knife to pierce the center of the brioche. Make sure to twist it gently to widen the hole a bit. Then, fill it with pastry cream using a piping bag.

I hope this information helps.

Best regards.