First, Kitchen of the Month: Lien from Notitie van Lien (Lien’s Notes).
You want perfection, she’s got it.
You want to learn from mistakes, I’ve got that or at least some of them, I’m sure I could mess this up and will when I bake it the next time but I will be baking this again. The above was my freeform attempt at this gateau, not what I’d call success.
Before she baked this bread, Lien was curious about all those eggs and butter in the recipe, saying “I tend to have a lot of problems with doughs like that, which have a hard time rising. So lots of eggs, really lots of eggs, lots of butter, crème fraîche….I think the amount of servings should be 6 to 8 instead 4-6.” Trust me friends, Lien did not have trouble with this one, her gateau is a work of art! You can have it as a dessert, which we did once but it goes great with coffee as breakfast which I did twice. Yes I know life is so hard when you have to eat brioche.
Gâteau À La Crème
Recipe By: Lien: adapted from Raymond Blanc “From Raymond Blanc’s Kitchen Secrets”
Yield: 1 gateau and 1 loaf or in my case however you like to swing it
For the BRIOCHE DOUGH (enough dough for 4 small, 3 larger gateau or use the left over dough to make a loaf or brioche rolls)
500 grams untreated strong plain flour, (1lb 1½oz)preferably organic
7 grams sea salt
3 tablespoons caster sugar
1 tablespoon active dry yeast
7 free-range eggs, preferable organic
300 grams (10½oz) unsalted butter, cut into small cubes
6 free-range egg yolks, preferably organic
50 grams caster sugar
75 grams lemon juice, juice and zest (1 1/2 lemons made the juice)
250 ml (8¾fl oz) crème fraîche
GLAZE – Admit: I totally skipped this
2 free-range egg yolks, preferably organic (1 eggyolk or 1/2 whisked egg is more than plenty)
1 TBsp caster sugar (optional)
20 g (¾ oz) butter, cut into cubes (optional)
1 TBsp nibbed sugar, to decorate
6. Cover with a clean tea towel and place the dough in the warm area for 25 minutes or until puffed up.
7. For the crème filling, mix the egg yolks, sugar, lemon zest and juice together in a large mixing bowl and gradually mix in the crème fraîche. Set aside.
8. For the glaze, brush the rim of the gateau with the egg yolk and prick the base of the dough evenly with a fork to help the even cooking and rising of the dough,sprinkle with the nibbed sugar . Pour part of the crème mixture in the middle of the dough, sprinkle with the caster sugar and dot with the butter, the rest of the filling should be poured in when the baking sheet is already in the oven, so it won’t spill and
9. bake in the preheated oven for 25 minutes, or until the brioche has risen and the filling is set. Remove from the oven and set aside to cool, then serve.
8 ounces quark
1 large egg
3 cloves garlic, crushed
salt & pepper
touch herb: rosemary, thyme, what’s your favorite
Lien’s original recipe is delicious lemony and rich and perfect for easter breakfast or coffee with all that butter and eggs. Don’t forget to check out the other Bread Baking Babes (links in the side bar). And we really really enjoyed the lemon! But for me, I would pick the spinach filling and good grief quark is just heavenly! I went right back to the store and got three more containers! Gorgeous!
But regardless of what you fill it with, brioche is still bread elevated to an all time high. It reheats so wonderfully crisp!
You just want MORE!