Almond Custard Filled Brioche Rolls (Bake Then Fill)

Almond Custard Filled Brioche Rolls

This version keeps the brioche rolls simple and bakes them plain, then fills with a smooth almond custard once they are cool. The result is a clean, bakery style look with a rich center and a lighter exterior. It is a different method from swirled buns and delivers a distinct texture.

Why bake then fill

Baking the rolls without filling keeps the crumb light and even. The almond custard is added after cooling, which prevents it from drying out in the oven and lets you control the amount of filling in each roll.

Tips for a stable custard

• Cook the custard until it is thick and glossy.
• Chill with plastic wrap on the surface to prevent a skin.
• Bring it back to a soft, pipeable texture before filling.

Serving notes

Serve the rolls at room temperature with a light dusting of powdered sugar and toasted almonds. They are ideal for brunch spreads or make-ahead entertaining.