Something Sweet With My Morning Coffee

Crème Chiboust Brioche Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Sydney flashed back to the wonderful stollen challenge in December. She wanted to have an almond center with the meringue, so besides the Daring Baker’s challenge we were also challenged with creating a coffee cake in which all the elements for the Daring Baker’s challenged were met and were compatible with marzipan, which Sydney wanted.

Since the guidelines required were only to use a yeast dough and meringue filling there was a plethora of room for creativity. Brioche is our favorite yeast dough, we have made tarts, cinnamon roll, stuffing, savory pocket, sweet envelopes, têtes, and loafs; a coffeecake was screaming to be constructed from a brioche dough.

After the sponge for the brioche was completed, we set the timer for 34 minutes, and began to brainstorm the filling for the brioche coffeecake. Meringue was mandatory and Sydney’s adamance for a marzipan center gave us a foundation to start with. I was having baking block as to what medium would marry well with both of those components. I was still blocked when the timer buzzed loudly, so continued to turn the swelled sponge into a sticky butter dough, and proofed it for about 125 minutes. Finally after gently defatting the large proofed brioche dough, allowing it to rest in a chilly refrigerator over night, did my “brain bulb” finally brighten: Crème Chiboust. We had just designed baby Gateau Saint Honorè with a delightful Crème Chhiboust; we both began to salivate.

Yeah, the coffeecake had a structure.

The next day we began to put all the pieces together.

I am filled to the maximum!

Brioche Crème Chiboust Coffee Cake:

1/2 brioche recipe

Crème Chiboust:

40 grams sugar

60 grams/3 large egg yolks

14 grams cornstarch, plus 1 grams vanilla powder

175 grams whole milk

½ vanilla bean

Prepare your mise en place.

Combine half the sugar with the egg yolks and pastry cream (cornstarch) in medium heatproof mixing bowl, whisking to combine well. Set aside.

In a medium heavy bottom pan place milk with remaining sugar, vanilla pod  over medium heat, and bring to a boil.

Remove the hot milk from the heat, scrape out the seeds from pod. Whisking continuously, pour about 1/3 of the milk into the egg yolk mixture to temper.

Still continuously whisking pour the egg mixture back into the milk. Return to a medium-high heat and cook, stir continuously with a spatula, until the mixture comes to a boil. Boil and constantly stir for an additional two minutes.

Remove from heat.

Italian Meringue:

47 grams/1/4-cup water

190 grams/7/8-cup sugar

1 vanilla bean, scraped for seeds keep skin

10 grams/1-Tablespoon super fine sugar

92 grams egg white, about 2.5 eggs whites

In a small pot over low heat, combine sugar, vanilla skin, and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to softball stage (235 to 240 degrees F). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

Prepare your meringue.

In the bowl of an electric mixer, whip the eggs whites and egg white powder on medium low speed until foamy. Add the cream of tartar (if not using a copper bowl), increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to egg whites. Whisk egg whites to medium firm.

With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Do not overbeat your meringue or it will be too dry. The meringue should resemble whipped cream texture, as my daughter says.

Fold the warm meringue into the warm cream, taking care not to form lumps.

Cover the surface of the cream with plastic wrap to prevent a skin from forming, and set aside.


112 grams/ 1/2-cup

26 grams glucose/3/4- Tablespoon glucose

26 grams inverted sugar/3/4-Tablespoon inverted sugar

85 grams/2/3-cup icing sugar, sifted..more might be needed

Prepare your miss en place.

Place almond paste onto your work surface and pour the glucose and inverted sugar on top, begin kneading the mixture with your hands just until blended.

Add the icing sugar and continue to knead until the sugar is incorporated completely into the almond paste. The marzipan should be a light pale brown and pliable, but not sticky or oily. depending on the consistency of the almond paste additional icing sugar may be needed.


Pre heat oven to  180 degrees F/ 350 degrees C. Line a 1/2 sheet jellyroll pan with either silpat or parchment paper and beat 1 egg for egg wash.

Remove dough from the refrigerator roll out on a lightly floured surface, roll into 33 cm by 38cm /13 by 15inches long and ¼ inch thick.  Using a pastry brush, paint the surface of the dough with the beaten egg; leave the top quarter of the dough bare. With an offset spatial spread an even layer of marzipan and an even layer of crème chiboust over the marzipan, taking care to make sure everything is evenly distributed. Lightly roll-up into a log, pinch the end close and bend into a crescent shape or a full ring. Wrap in plastic wrap well, and place in freezer for 45 minutes to 1 hour.

Allow the coffecake to rest uncovered, in a proofer or at about 78-82 degrees for 1 ½ to 2 hours

Baking the Coffeecake:

Sprinkle with demarara sugar. Place in the oven thats been heated to 177 degrees C /350 degrees F.

Place the jellyroll  pan in the middle rack.

Bake  for about 20 to 25 minutes or until just golden brown.

Eat and Enjoy!

Thank You Ria of Ria’s Collection & Jamie of Life’s a Feast


  1. WOW you made so many versions I like the buns they are smashing! And the final version with the Italian meringue is inspired well done and it looks so cute and the plating is superb bravo to you.

    Cheers from Audax in Sydney Australia.

  2. Wow..gorgeous and i love the Marzipan AND I love the Chiboust cream interior. Mouth watering photos too…beautifully done! I’m glad someone joined me on the Italian meringue ‘train’, BUT, next time I want those meringue crispies that most everyone got, so I’ll use the french as the recipe states :)

  3. Wow, yours looks like it should be in a professional bakery!

  4. I looked a few of the other post, I must say you never disappoint. I am thinking of joining due to you and how much fun you seem to have with the daring bakers. Do I need a referral?

  5. Your creativity and professionalism is an inspiration! I especially like the way you shaped the cake into crescent and the addition of homemade marzipan.
    All your posts are impressive, I must admit your expertise with both macarons and jocondes are blow my mind away.

  6. WOW, great job love the idea of creme chiboust

  7. The flavor combination sounds heavenly!

  8. I wish you could send me this coffee cake, the combination of marzipan and crème Chiboust is innovative. Ypu are quickly becoming one of my favorite blogs!

  9. I am drooling over this! I can’t say anymore

  10. I love BOTH cakes and the crème chiboust has me floored! This is one thing I’ve always been afraid to try. I love the fillings and the cakes are more than tempting! Beautiful, beautiful what you did with the challenge and I am thrilled you liked the recipe! Also so happy to have discovered your beautiful blog!

  11. Your fillings sounds just divine, especially the marzipan, I can only imagine hot beautiful they’d turn out in this cake. Great work on the challenge!

  12. very very very tempting pics… Im sure it tastes wow!!! Pls accept an award from my space. Sojo

  13. this is very rich n lovely..
    first time here..awesome space you have …
    wish to visit often..
    check out mine sometime.

  14. Very well done! Those are gorgeous creations. I love that coffee cake filling.



  15. You did an amazing job with the challenge, all your cakes are mouthwatering, and your photos are so beautiful!
    Thanks for visiting my blog!

  16. Your photos are so beautiful! I’m drooling! I want the Crème Chiboust one – :) I’ll have to give it a try sometime :)

  17. They look just gorgeous…I can’t believe how many versions you made

  18. I am speechless, you continuously amaze me. The coffee cake is so perfect for Easter Brunch and Mother’s Day thank you

  19. great recipe and ideas for mother’s day

  20. They both look delicious! Thank you for commenting on mine =)

  21. Amazing! Your article has a lot viewers. How did you get all of these people to look at your site I’m very jealous! I’m still learning all about posting information on the net. I’m going to view pages on your site to get a better understanding how to attract more people. Thanks for the assistance!
    BTW your site is sooo.. yummy

  22. wonderful post, very informative. I wonder why the other experts of this sector don’t notice this. You should continue your writing. I’m sure, you have a great readers’ base already!

  23. Very effectively written information. I will come back to your blog regullary.

  24. My friends also may be looking for this kind of update!

  25. Love the brioche crescent,awesome

  26. Oh wow, that looks splendid AND easy! You take such great pictures, too. Do you use Photoshop to color the background of your photos, or do you lay the dishes on colored mats? Any tips would be appreciated! Thanks!

  27. I thought I’d have to read a book for a dsioecvry like this!

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