
Aperol Cream Buns
Bringing together two favourites from France and Italy
Bringing together two favourites from France and Italy – St Pierre and Aperol – to create a delicious dessert bun perfect for those summer days. With the slight bitterness of the Aperol, tangy oranges and sweet brioche buns, this flavour combination comes together for a magnifique sweet treat.
Ingredients
6 St Pierre Brioche Burger Buns
2 oranges
1 tbs butter
3 tbs demerara sugar
3 tbs Aperol liqueur
For the Aperol cream:
300ml double or whipping cream
3 tbs Aperol liqueur
1 orange, zested and juiced
3tbs icing sugar, sifted
Method
- Preheat the oven to 190C / 170C fan / Gas Mark 5. Place the brioche buns onto a baking tray. In a bowl mix 2 tbs demerara sugar and 2 tbs Aperol then spread over the buns. Heat in the oven for 5 minutes then allow to cool
- Hold an orange on a board and carefully remove the skin and pith from the orange with a knife, cutting downwards onto the board. Then slice and cut into half moons. Repeat with the other orange
- Melt the butter in a frying pan and add the orange slices. Fry for a minute then pour in 1 tbs Aperol. Sprinkle over 1 tbs demerara sugar and cook for another minute or so. Lift the orange out onto a plate and bubble the sauce for a minute or two then pour back over the oranges. Set aside
- Whip the cream until fairly stiff then add 3 tbs Aperol, the orange zest and juice and the sifted icing sugar, gently folding them into the cream
- Open the cooled buns and spoon in the flavoured cream then top with a few orange slices. Pop on the lids and serve your Aperol Cream Buns
Bon appétit!

6 Brioche Burger Buns
Pre-sliced, deliciously soft brioche buns, ready to be filled with your favourite burger. With a golden, plump texture to perfectly hold your filling together and a shiny glaze on top, this gently sweet brioche bun tastes great with every type of ingredient.