Teatime and Viennoiseries

Brioche with Passion Fruit Inspiration Cheesecake


An original recipe by L’École Valrhona Guest Chef, Greg Mindel, Chef/Owner, Neighbor Bakehouse

4 steps

Recipe Step by Step


Passion Fruit Inspiration Cheesecake

600g Cream Cheese
250g Greek Yogurt
85g Butter (melted)
90g sugar
140g eggs
30g bread flour
30g corn starch
1g salt

Leave the eggs and cream cheese at room temperature until they reach 24-27°C (75-80°F).


Carefully warm the Greek yogurt, be careful it does not get too hot. Place the cream cheese and the melted butter into a food processor and process until smooth, scraping as you go.

Add the eggs one by one, scrape to ensure no lumps.

Make a ganache with the Greek yogurt and PASSION FRUIT INSPIRATION, then add it to a food processor.

Combine the dry ingredients (flour, corn starch, salt, sugar), add it to the food processor and mix until smooth.

Make the insert by piping into the desired mold. Place the mold into a water bath and cover. Bake the cheesecake covered and in a water bath at 135°C (275°F) for about 40-45 minutes (approximately 50-75g insert).

Remove from the mold and store in the freezer until needed.


Passion Fruit Glaze

500g passion fruit purée
90g Sugar
3.5g agar agar

Place the passion fruit purée into a saucepan and warm it slightly.

Combine the sugar and agar agar, whisk it into the purée. Use an immersion blender to combine. Bring to a boil. Cast into a metal 3rd pan and place into a cooler until set.

Place into a Vitamix or use an immersion blender to achieve a smooth gel-like texture.



375g bread flour
263g Water
.4g yeast (red)
.4g salt

Prep the sponge 7-10 hours before.


Medium Rich Brioche Buns

800g bread flour
29g salt
20g yeast (gold)
260g muscovado sugar
250g milk
200g eggs
250g egg yolks
600g European butter
1ea Sponge

Combine the milk, eggs, egg yolks, sponge, bread flour, salt, gold yeast, and 30% of the sugar in a stand mixer. Mix on the 1st speed for 5 minutes. Scrape as needed.

Mix on the 2nd speed for 9-11 minutes and scrape as needed. Add the remaining sugar at improved development (2-4 minutes). Add the cold, soft and pliable butter (approximately 85% intensive). Mix is complete when the butter is combined, the dough cleans away from the sides of bowl and an organized, strong window is achieved.

Desired dough temperature is 25-26°C (77-78°F). Bulk for 45 minutes.

Rest and set dough into a cooler or freezer to achieve a manageable dough texture (not too soft, with a slight chill).

Divide the dough into 40g - 70g pieces (as desired). Pre-shape and shape into a boule. Proof for approximately 3 hours.

Bake at 166-177°C (330-350°F), for 10-12 minutes.

Store in the freezer shaped. Pull as needed.

Assembly and finishing

Proof the Medium Rich Brioche Buns for approximately 3 hours, until triple volume. Egg wash the Brioche and place a Passion Fruit Inspiration Cheesecake insert into the dough. Bake the Brioche at 168°C (335°F), for approximately 10-11 minutes (ovens vary so adjust bake time and temperature to desired color and texture, not very dark and soft, not dry). Garnish with toasted coconut chips, fresh lime zest, and confectioner's sugar.