Oh, duh, you said in the post it wasn't Bienenstich. My bad. I tried again focusing on French language sites with some translation help, and oddly enough, there is a very common brioche pastry with pasty cream filling, but it's rolled like a cinnamon bun and not baked and sliced/filled. For some reason that I really don't want to think about too much, these are called "Chinese Brioche," or in French, "Brioche Chinois." This may actually be bastardized somewhat, because apparently "Chinoise" is Dutch for "Chinese" too, and they're popular in the Netherlands (here's a popular recipe for them in Dutch). Anyway, it could be that, just two words and, well, kind of French but not enough to show up very easily on a search... Hmmm, I'm trying to visualize pastry filling being rolled up in a bun and then baked... so no, not the name, but interesting concept!

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