Brioche

Besides a perfectly made baguette, brioche is my favorite bread. Brioche is versatile and can be used in a number of savory and sweet applications. The best way to enjoy brioche is lightly toasted with a smear of good salted butter and some fruit preserves. Here at Julia’s I use it for two different dishes. At lunch I use brioche for our croque monsieur which is a ham and cheese sandwich topped with Mornay sauce and lightly browned in the oven. We also serve a version of Tarte Tropezienne, the famous pastry from Saint Tropez in the south of France, which consists of brioche filled with a lightened pastry cream and topped with pearl sugar. Our version consists of two thin slices of brioche lightly brushed with Grand Marnier and topped with vanilla pastry cream and orange zest. For crunch we add a layer of almond crumble in between the two layers. Our Tropezienne is served with vanilla poached apricots and orange-cardamom ice cream.

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Bread flour, sugar, salt, milk, yeast, eggs, butter.

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Mix flour, sugar, salt, milk, yeast and eggs until dough is formed.

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Add softened butter piece by piece until all incorporated.

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Place dough in a greased bowl, cover with plastic and place in a warm spot to rise.

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Knock dough back down and place in baking pans.  Cover and allow to double in size.

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Egg wash the top of risen dough and bake at 325 degrees for 30 minutes.

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Allow to cool completely on a rack.

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Our version of the Tarte Tropezienne.

Making Bride Cake with Rosemary

In cookery, you’re always a student. I don’t care if you’re a Meilleur Ouvrier de France or a certified master chef (whatever that’s supposed to mean). Today I was Rosemary Mucklow’s apprentice to learn how to make her amazing Bride Cake (Fruit Cake).
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La Cuisine

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Cutting butter wrappers for parchment

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Lined cake pan

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Extra lining

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Butter & sugar to be creamed

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Whole eggs

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Sifted flour

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Folding in fruits, currants & spices

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Top with cherries and bake

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Finished cake

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Serve with a strong cup of tea

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The apprentice and the teacher

Classic Apple Pie ( Chez Moi)

Today I decided to make a traditional apple pie. To make the dough I combined flour, butter, crisco shortening, salt and water. For the filling I used a combination of Granny Smith & Fuji apples, brown sugar, cinnamon and cornstarch. I baked the pie for about an hour and a half. Before cutting into the pie I let it rest for over an hour. The crust was nice and flaky and the filling sweet and slightly tart.
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