Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina-Style Viennesi: Soft Sicilian Brioche Filled with Chantilly Cream
Discover Messina’s iconic Viennesi — soft Sicilian brioche filled with vanilla chantilly and whipped cream, fragrant, indulgent and utterly irresistible.
🛒 Ingredients
▸ For the dough
- ✓ 250 g Manitoba flour
- ✓ 250 g Italian 00 flour
- ✓ 15 g fresh yeast
- ✓ 150 g sugar
- ✓ 3 eggs
- ✓ 300 ml milk
- ✓ 100 g margarine
- ✓ A pinch of vanilla
- ✓ Half a vial of rum essence
▸ For the chantilly cream
- ✓ 200 ml milk
- ✓ Zest of 1 lemon
- ✓ 50 g cream
- ✓ 1 teaspoon rum
- ✓ 90 g sugar
- ✓ 1 sachet vanillin
- ✓ 2 egg yolks
- ✓ 150 g whipped cream
- ✓ 40 g dessert starch
- ✓ 4 g gelatine sheets
- ✓ 25 g rum
▸ For the rum syrup
- ✓ 250 ml water
- ✓ 125 g sugar
- ✓ 35 g rum
▸ For decoration
- ✓ 10 candied cherries (optional)
📊 Nutritional Information
Viennesi Messinesi are one of the great treasures of Messina's pastry tradition — soft, fragrant brioche filled generously with vanilla-scented chantilly cream and a touch of whipped cream.
Lightly perfumed with rum and vanilla, they offer that irresistible combination of fluffy dough and silky filling that makes you want just one more… and then another. Perfect as a dessert, or baked in smaller sizes for an indulgent breakfast, these brioche are a delicious expression of Messina’s sweet culinary heritage.
👨🍳 Preparation
- 1
In a large bowl, mix the flours, eggs, softened margarine, sugar, rum essence and vanilla. Dissolve the yeast in warm milk and add it to the mixture with a pinch of salt. Knead until smooth, then cover and leave to rise in a warm place until doubled.
- 2
Meanwhile, prepare the chantilly cream. Heat the milk, cream, lemon zest and vanillin in a saucepan. In a separate bowl, whisk the yolks with sugar and starch, then slowly pour in the hot milk. Add the rum and softened gelatine, cook until thickened, then cool completely. Fold in the whipped cream and refrigerate.
- 3
Divide the risen dough into 10 elongated pieces, place them on a baking tray lined with damp baking paper and let rise again until doubled.
- 4
Make the rum syrup by dissolving the sugar in water over low heat. Stir in the rum and allow to cool.
- 5
Brush the viennesi with a mix of egg yolk and milk, then bake at 180°C for about 20 minutes until evenly golden.
- 6
Once cooled, make a lengthwise cut in each brioche, drizzle lightly with the rum syrup and fill generously with chantilly cream. Add a candied cherry on top if desired.
💡 Tips and Variations
Try replacing the chantilly with chocolate cream or sweet ricotta for a more rustic Sicilian twist.
For a stronger flavour, add a little more rum or dust with icing sugar before serving.
📦 Storage
- • Store at room temperature for 2–3 days in an airtight container.
- • They keep for 5–6 days in the fridge, though they’re best served at room temperature.
- • You can freeze them individually wrapped for up to 2 months. Defrost overnight in the fridge.
🍷 Pairing
Enjoy these Messina-style viennesi with a glass of Moscato Passito di Pantelleria Liquoroso Extra.
Serve at 8–10°C to bring out its aromatic sweetness and amber richness.
Making Viennesi Messinesi is like stepping into the heart of Sicilian pastry tradition.
Soft, fragrant and indulgently filled, they’re a celebration of Messina’s elegance and love for beautifully crafted sweets.
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