# @tom.smallwood on TikTok - **Type:** Video - **Original URL:** https://www.tiktok.com/@tom.smallwood/video/7537245761885539592 - **Gondola URL:** https://gondola.cc/posts/73829033-tomsmallwood-tiktok - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f742c22fb2.jpg - **Posted:** 2025-08-11T08:43:06.000+00:00 - **Account Owner:** Tom Smallwood (@tom.smallwood) — https://gondola.cc/tom.smallwood ## Caption The brioche recipe is from @cloudykitchen so you’ll have to head to her website for the exact measurements. Search “Baked Cream Buns with Jam- Cloudy Kitchen” - For the jam filling: Add 500g frozen raspberries, 100g caster sugar and the juice 1/4 of a lemon to a small saucepan. Bring to a boil on medium-low heat and boil for 5 minutes, stirring frequently to avoid burnt spots. Remove from the heat and strain through a fine mesh sieve to remove the seeds. Transfer to a piping bag to cool before using. - For the cream: Add 300g thickened cream to a stainless steel bowl that’s been chilled in the fridge for 20 minutes (cold bowl will whip cream faster). Add in 2/3 cup (80g) icing mixture and 1 tsp vanilla extract and whip to stiff peaks. Transfer to a piping bag before using. - Assembly: Prepare the brioche buns according to @cloudykitchen recipe. I made mine into round buns to save me the stress of shaping the dough. Slice 90% the way through the bun, leaving a small section attached. Pipe roughly 1 tbsp of the jam onto the bottom half of the bun, then pipe whipped cream to cover the jam. Gently close the bun so that the cream compresses and fills the gap. Using a palate knife or butter knife smooth the edge off or leave it “rustic” if you can’t be bothered. #creambun #jamandcreambun #creambunrecipe #baking #briocherecipe ## Stats - **Views:** 14,011 - **Likes:** 357 - **Shares:** 25 - **Comments:** 4 ## Credits No public credits are recorded here. This does not identify who made the post. ## Tags creambunrecipe, baking, creambun, briocherecipe, jamandcreambun --- Copyright (c) Gondola