Jac­ques Bruére Blanc de Blancs 2007 –

House and Leisure Food - - FRONT PAGE -

for the brioche

2t in­stant yeast 2T luke­warm wa­ter 90g sugar 125g salted but­ter 4 cups cake flour 11/ fine salt 11/ sugar

vanilla ex­tract 2 large eggs 175ml luke­warm,

full-cream milk 1 egg, lightly beaten,

for glaz­ing 25g salted but­ter Sprin­kle the in­stant yeast over the luke­warm wa­ter and al­low to soak for 10 min­utes un­til foamy.

In an elec­tric mixer, cream to­gether the sugar and 125g but­ter. Cover and re­frig­er­ate.

Com­bine the flour, salt and sugar, then place in a mound on a clean work­ing sur­face, mak­ing a well in the cen­tre. Mix the vanilla ex­tract, eggs, milk and yeast mix­ture to­gether in a bowl, and grad­u­ally add the liq­uid to the well in the flour mix­ture, knead­ing into the flour with your fin­ger­tips as you go. This will re­sult in smooth, soft and elas­tic dough that should stretch easily.

By hand or us­ing an elec­tric mixer with a dough hook, add the creamed but­ter and sugar slowly to the mix­ture. Lightly grease the in­side of a large bowl with a lit­tle but­ter and place the dough in the bowl. Cover with cling­film or a cloth, and leave the bowl in a warm place, al­low­ing the dough to prove (dou­ble in size). Re­move it from the bowl, punch down un­til it is half its size again and place it back into the greased bowl. Cover and re­frig­er­ate overnight.

Roll the dough into eight balls. Place each ball in a but­tered brioche tin and leave in a warm place to rise. Glaze the top of each loaf with beaten egg and place in an oven at 160°C un­til cooked. Melt 25g but­ter. Re­move the brioche from the pan and brush the out­side crusts with the melted but­ter and al­low to cool.

Half-fill a small saucepan with wa­ter and bring to a gen­tle sim­mer. In a heat-proof bowl, whisk the egg yolks and wa­ter lightly un­til foamy. Place the bowl on top of the saucepan, en­sur­ing that it does not touch the wa­ter, and the wa­ter does not boil. Whisk the egg yolks un­til very pale and fluffy. (If nec­es­sary, re­move the bowl from the heat in­ter­mit­tently to pre­vent overcooking.) Slowly pour the clar­i­fied but­ter into the egg, whisk­ing vig­or­ously to com­bine un­til the mix­ture has thick­ened, and is glossy and smooth. Sea­son with salt and le­mon juice.

Blanch the spinach in a pot of boiling wa­ter. Once it has wilted, drain and place it in a bowl of ice wa­ter to stop the cook­ing process.

Slice the top off each brioche loaf and scoop out the mid­dle to form a shell. Line the in­side of each with a layer of salmon first, fol­lowed by a layer of spinach. Poach the eggs in sim­mer­ing wa­ter and place one egg in each brioche. Top with hol­landaise sauce and serve with a grind­ing of black pep­per.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.