FLAKY BRIOCHE
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Dough: Combine milk and yeast in a small liquid-measuring cup. Set aside until yeast is dissolved, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook attachment, combine flours, salt, and sugar. Add yeast mixture and 4 eggs; mix on medium speed until dough is smooth, about 6 minutes. Add room-temperature butter, 1 tablespoon at a time, mixing well after each addition. Continue mixing until dough is smooth and shiny, about 3 minutes more. Turn dough out onto a lightly floured surface and knead gently into a ball. Wrap tightly in plastic and refrigerate 1 hour.
- Butter Package: Arrange cold butter in a single layer on a piece of plastic wrap and loosely wrap. On a sturdy work surface, use a rolling pin to beat until butter is slightly softened, then roll out to a 5-by-8-inch rectangle, adjusting plastic as necessary. Refrigerate until chilled, about 20 minutes.
- On a lightly floured surface, roll out dough to a 7-by-18-inch rectangle. Place chilled butter package on bottom half of dough, leaving about a 1-inch border on three of the sides. Fold top half of dough over butter to cover, then pinch edges together to seal. Tuck overhanging dough edges under to form a neat package. Roll out dough once more to a 7-by-18-inch rectangle. Fold top third of dough down towards center, then fold bottom third on top (like a business letter). This completes a single turn. Rotate dough package 90 degrees and repeat rolling and folding process. Wrap well in plastic and refrigerate about 45 minutes. Perform two additional single turns on dough. Wrap well in plastic and refrigerate at least 1 hour or up to overnight.
- Brush two standard 9-by-5-inch loaf pans with room-temperature butter. Roll out dough to a 14-by-14-inch square. Lightly brush top 3 inches of dough with water. Starting at opposite long edge, roll dough into a tight spiral, pressing to seal end. Cut log into 6 equal pieces and space evenly in prepared pans, cut-sides up. Lightly brush sides of dough pieces that face each other with water. Loosely cover with plastic and let rise in a warm spot until dough is light and full of air and has expanded to nearly fill pans, 1 to 1 1/2 hours.
- Preheat oven to 350 degrees. Bake until loaves are puffed and lightly golden, about 35 minutes. Brush with beaten egg and continue baking until deep golden brown and an instant read thermometer inserted into center reads 205 degrees, 5 to 10 minutes more. Let cool in pans 5 minutes, then unmold onto a wire rack and let cool completely before serving.
TAHITIAN ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h42m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 7
Steps:
- Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.
- Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.
- Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
- Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.
- Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
- If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.
BERRY BRIOCHE BREAD PUDDING WITH VANILLA SAUCE
Bread pudding gets a Continental spin in this elegant recipe. Buttery brioche bread pairs with fresh berries and vanilla sauce for a true taste of summertime's bounty.
Provided by Paula Jones
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
- In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
- In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
- In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
- In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
- Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
- In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
- In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.
Nutrition Facts : ServingSize 1 Serving
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
BERRY BRIOCHE WITH TAHITIAN VANILLA ICE CREAM
Recipe by J.J. Stith chef at "Aqua", Bellagio Hotel, Las Vegas NV. Pretty tarts are made from brioche filled with a mixture of fresh berries. The tarts are served with homemade Tahitian Vanilla Ice Cream -- Tahitian vanilla is very aromatic -- but may be served with excellent-quality purchased ice cream to simplify the recipe.
Provided by Andy Wold
Categories Breads
Time 10h
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
- Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
- Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
- Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
- Pour the yolks into the hot milk mixture, whisking gently to combine.
- Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
- Let chill, stirring occasionally as the mixture cools.
- When it is cold, stir in the half-and-half.
- Freeze in an ice cream maker according to manufacturer's directions.
- Pack into airtight freezer containers and freeze until ready to use.
- To prepare the brioche: Oil a large mixing bowl and set aside.
- Whisk the water, yeast, and eggs together.
- In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
- Slowly add the egg mixture.
- Mix until the dough forms a ball.
- Add the butter, a few small pieces at a time, until the butter is incorporated.
- Mix on medium speed for 4 minutes.
- Put the dough in the oiled bowl; the mixture will be soft.
- Cover with plastic wrap and place a towel on top.
- Refrigerate overnight.
- Line 2 sheet pans with parchment paper.
- Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
- Flour a work surface and roll out each ball of dough into a 6-inch circle.
- Brush off any excess flour.
- Refrigerate again.
- Place the circles on a work surface.
- Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
- Prick the bottoms with a fork and place on the prepared sheet pans.
- Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
- To finish: Preheat the oven to 350F (175C).
- Gently toss the filling ingredients together.
- Mound into the prepared brioche tart shells; the filling will cook down.
- Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
- Remove and keep warm.
- To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
- Put in a squeeze bottle.
- To serve: Place a brioche tart on each dessert plate.
- Dust with confectioner's sugar.
- Spoon berry coulis over the plates.
- Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
- Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.
Nutrition Facts : Calories 971.5, Fat 40.3, SaturatedFat 21.9, Cholesterol 593.2, Sodium 250.7, Carbohydrate 136.7, Fiber 5.2, Sugar 49.1, Protein 19.3
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