Qu’ils mangent de la brioche
~A 'great princess' (Jean-Jacques Rousseau's Confessions)
Sometimes you have these odd looking recipes and you just have
to try them, even though the whole thought sounds alien to you. I've had a recipe for brioche filled with camembert laying around for years now, always wanting to make it but never finding the time (seeing as it takes up the bigger part of a day with all the waiting you do). The recipe claims it to be traditional in France, but I have never seen it there. Then again, I'm no expert on France.
As most of my adventures in the kitchen it didn't turn out like the image. When does it ever do? Even though I didn't exactly expect it to look like the picture, I wasn't prepared for the pure hideousness of the bread after the last stage of rising. I managed to somehow... push it and shape it until it was a little less.... ugly. The biggest problem being where I needed it to not sag far enough for the camembert and apple syrup to leak out the top. It mostly succeeded, and the end result is the common 'rustic' look I tend to give to food.
I'd like to enter this to the bake off contest of Still-Life-Stills
so I did a quick translation of the recipe. I'm no good at translations, so I hope it's clear. If you want to use this recipe but you can't figure out what I mean at some points, feel free to ask.Brioche filled with camembert and apple syrup
• 50 ml milk
• 30 g yeast
• 6 g salt
• 300 g flour
• 3 eggs + 1 slightly beaten
• 185 g soft butter
• 15 g sugar
• 1 camembert
• 50 apple syrup or mango chutney
Warm the milk until it's lukewarm. Pour in a bowl and mix in the yeast until it's solved. Add the salt, flour and eggs and knead in a kitchen machine for 10 minutes until its soft and elastic. Stir the sugar through the butter with a wooden spoon and add it bit by bit to the dough while continuously kneading. Only add the next bit of butter when the last bit has been mixed into the dough completely. Keep kneading the dough for another 5 minutes.
Cover the bowl with a damp cloth and leave the dough to rise in a warm place for 2 hours until it doubled in volume. Knead the dough quickly to get the air out, fold in two and cover it in the bowl again. Leave it in the fridge for 2 hours to get firm - but not hard.
Cut off a quarter of the dough and keep it aside. Take the large part of the dough and roll it out in a circle of ± 30 cm Ø.
Spread the apple syrup over the top of the camembert and place it upside down on the dough - syrup down first. Brush some of the egg over the camembert and carefully fold the dough up over the cheese, leaving the middle open. Brush some more egg over the edges of the dough. Roll out the remaining quarter of the dough and place it over the hole, letting it overlap slightly. Press it closed properly and turn over the bread on a baking tray.
Leave the bread to rise for another 45 minutes without covering it. Preheat the oven on 160 °C and bake the brioche for ± 30 minutes. Brush some egg over the top and bake it for another 5 minutes. Leave it to cool before eating.