Thursday, February 25, 2010

very rich man's brioche

Les Petites Brioches à Tête
Originally uploaded by jytyl
one course of the new menu at textile includes foie gras crouton. this is an item that i will be contributing to the savory side. (because i miss baking breads dearly, i may even start a breads program solely for textile)

so the best brioche recipe i came across is Peter Reinhart's Rich Man's brioche; named because of the high butter content. this is my play on his recipe and name: the Very Rich Man's brioche (foie gras brioche)

this is an adaptaion of pete reinharts recipe.

1/2 cup bread flour
1 1/2 Tbsp instant yeast
1/2 cup milk, lukewarm
5 eggs

4 1/2 cups bread flour
10 oz butter
6 oz foie gras fat*
2 Tbsp sugar
2 Tbsp honey
to taste sea salt

sponge: whisk all ingredients until smooth. cover bowl with plastic and set in warm area. let rise until doubled. once doubled, whisk in eggs.

* foie gras fat: sear foie in hot pan. whisk and cook foie until all that is left is fat and little chunks of foie. add butter and heat until butter is just melted. blend on high for 2 minutes. strain. cool, but reserve warm

dough: combine flour, honey, sugar and foie/butter mix in mixer with dough hook. run on low until dough forms. add sponge/egg mix. run on medium until dough is formed.

continue running until gluten develops. add salt. taste dough. add more salt if it needs it. always always! taste your dough for seasoning.

remove from mixer and place in well oil container. lid. chill in refrigerator for 1 to day.

next day: remove dough from cooler. portion. shape. place in mold(s). spray non stick over dough do prevent from drying.
proof for 45mins or until dough doubles in size.
brush tops of brioche with eggwash (eggwash=egg yolks).
bake @ 350