Brioche En Surprise Recipes

Steps:

• Combine the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed to combine. Add the milk and 6 eggs and mix on low until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the sides, about 5 minutes.
• Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Return the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer to a large bowl, then cover with plastic and refrigerate 8 hours and up to overnight.
• Generously butter two 9-by-5-inch nonstick loaf pans and divide the dough between them. Generously butter two pieces of plastic wrap large enough to cover the pans and place them butter-side down loosely over the pans. Let the dough rise until it comes to 1 inch above the rims of the pans, about 3 hours.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg with 1 tablespoon water. Remove the plastic wrap and brush the top of each loaf with the egg wash, then place the pans on the middle rack of the oven. Bake, rotating halfway through, until golden brown and the internal temperature of each loaf is 190 degrees F, about 30 minutes. Remove the pans to a wire rack and let cool 5 minutes. Run a knife around the sides of the loaves to loosen and remove the loaves from the pan. Let cool completely on the rack.

Steps:

• For the sponge: Put the flour, yeast and milk in a medium bowl and mix with your hands until smooth and well combined. Cover the bowl with plastic wrap or a damp towel and allow to rest at room temperature for about 12 hours.
• For the dough: In the bowl of a stand mixer fitted with a dough hook, combine the eggs, sugar, salt, flour and the sponge and mix on medium speed until a smooth dough forms, about 2 minutes. The dough should spring back to the touch of your finger.
• With the mixer on medium speed, add the butter, 2 tablespoons at a time, allowing it to be incorporated after each addition. Continue beating until the dough is smooth (and to allow the gluten to develop), about 10 minutes. The dough will be very dense.
• Lightly coat a large bowl with melted butter. Add the dough to the prepared bowl, cover with plastic wrap or a damp towel and allow to rest for about 1 hour at room temperature. (This helps promote the formation of air pockets during baking.)
• While the dough is proofing, brush three 9-by-5-inch loaf pans generously with melted butter.
• Turn the dough out onto a clean work surface. Divide into three 1-pound pieces. Gently press each piece of dough into a rectangle that's slightly smaller than a loaf pan, with the shorter end facing you. Pick up the top two corners of dough and bring them to the center, stretching the dough slightly as needed for the corners to meet. Roll this folded end over the dough to form a loaf shape.
• Gently but quickly pick up the shaped dough and place it seam-side down in the prepared loaf pans.
• Cover the pans with a damp towel and allow the dough to rise in a warm place until it fills the pan and reaches about 1 1/2 inches above the rim, about 1 hour.
• For baking: Preheat the oven to 375 degrees F. Whisk the yolks and cream together for the egg wash, then brush evenly over the dough.
• Bake until the loaves are a deep brown on top and the center reaches 180 degrees F on an instant-read thermometer, 30 to 40 minutes. Cool for 5 minutes on a wire rack, then remove the loaf from the pan and cool completely, top side up.

Steps:

• Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot. Simmer over low heat for 10 minutes. Strain through fine sieve and discard herbs. Drown bird in oil and add wine. Marinate for 3 hours, refrigerated
• Meanwhile, fry pork fat in heavy saucepan until mostly rendered. Remove and discard crisp fatty pieces. Add onion and shallot. Lower heat and add remaining thyme and bay leaf. Add chicken livers and cook until browned. Remove bay leaf and pass liver mixture through a meat grinder or sieve.
• After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity. Remold bird to its natural shape and secure both ends with poultry pins, then truss. Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender. Remove from the oven.
• Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape. Grease well with clarified butter or oil. Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!). Heat a little oil in large skillet and add parchment package. The air inside will expand, forcing the package to 'blow up'. When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately. To serve, open bag and cut bird in two.

Steps:

• In a large mixing bowl, using your hand, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels. Roll mixture into 1-inch balls and place onto a parchment lined sheet pan in the freezer. In a double boiler, over simmering water, melt semisweet morsels. Stir constantly until melted and smooth. With a fork, dip the frozen balls in melted chocolate. Place on a cool cookie sheet lined with parchment paper. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.

Steps:

• Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.

Steps:

• Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.