LEMON CURD BRIOCHE BALLS

One day, scrounging around the kitchen, Paul noticed some leftover lemon curd that we often use to fill our tarts. Feeling rather hungry and short of time, he hurriedly spread it on a thick slice of brioche and had one of those ‘this is a really delicious accident’ moments. Later, with a satisfied stomach, after some tinkering, his delicious accident evolved into these lemon curd brioche balls.

Makes 12

½ quantity Sugar brioche dough

300 ml (10½ fl oz) thin (pouring) cream (35% fat)

1 quantity Lemon curd

Grease twelve 80 ml (2½ fl oz/ ¹/₃ cup) muffin holes or line a baking tray with baking paper.

Divide the dough into twelve 50 g (1¾ oz) balls. Place each ball in a muffin hole, or on the baking tray. Leave to prove in a damp, warm place for about 2 hours.

Preheat the oven to 150°C (300°F). Bake the brioche balls for 10–12 minutes. Remove from the oven and set aside to cool.

Whip the cream to soft peaks, then fold the lemon curd through.

Use a chopstick to pierce each brioche ball halfway through, then hollow out the ball a little.

Spoon the curd mixture into a piping (icing) bag, then pipe into the hole and cavity left by the chopstick.

Use your finger and mouth for any excess curd protruding from the ball if dining with immediate family.

These brioche balls are really best enjoyed straightaway, as they will only keep for the day.