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We hope you got benefit from reading it, now let’s go back to korean cream cheese garlic brioche - my way recipe. To cook korean cream cheese garlic brioche - my way you only need 14 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Korean cream cheese garlic brioche - my way:

1. Get 4 brioche buns
2. Use 3 tbsp breadcrumbs (optional for topping)
3. Get Sweet creamcheese filling
4. Use 180 gr cream cheese (I used light philadelphia)
5. Get 40 gr double cream
6. You need 1,5 tbsp icing sugar (honey/condense milk, xylitol)
7. Use plastic pipe
8. Get Butter Garlic sauce
9. Provide 130 gr butter - melted (I used salted, so I don't add salt)
10. Get 2 tbsp garlic paste (more if you prefer)
11. Take 3 tbsp mayonaise (I used Japanese one)
12. Use 1 tbsp icing sugar/honey/condense milk/xylitol
13. You need 1 egg
14. You need 1 tsp parsley chopped - optional

Instructions to make Korean cream cheese garlic brioche - my way:

1. Make the filling by mixing all the ingredients, I used hand mixer (low - medium speed) till all incorporated. Put all in a plastic pipe ready to use, and put in fridge.
2. Slice brioche part way through (Like you do with baked potato) into 4 or 6 part. Set aside
3. In a big bowl, melt the butter, and mix with the rest of the ingredients (except for the egg and parsley). leave till room temperature.
4. Add the egg into the bowl, mix well and add the parsley (if you use it).
5. (see note) Start piping the filling on the brioche, where you cut them
6. (see note) Put the filled brioche inside the buttery bowl, and bath/soak them. Making sure all are cover with this nice lovely sauce.
7. Dust with bread crumbs (if you are using this), and pipe a bit more cream cheese in the middle
8. Bake in 160c for about 20 minutes, its best to eat while it still warm:)

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