Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brioche
Shape
Squash
Tartare
Utensils
6 brioche moulds, each approx. 1 dl, greased
How it's done
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Brioche
In a bowl, mix the flour with all the other ingredients up to and including the pepper. Add the milk and egg, mix, knead for approx. 10 mins. using the dough hook on a food processor. Add the butter, continue to knead for approx. 5 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Shape
Divide the dough into 6 portions. Remove a hazelnut-sized piece from each portion and shape into small balls. Shape the remaining portions of dough into larger balls, transfer to the prepared moulds. Make a hollow in the middle using your finger, place the smaller balls inside. Cover and leave to rise for approx. 30 mins. Glaze the brioche buns with egg, sprinkle with pepper.
Bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, turn the heat up to 220 °C. Allow the brioche buns to cool slightly, remove from the moulds and leave to cool completely on a rack.
Squash
Mix the squash, oil, thyme, salt and pepper in a bowl, spread on a baking tray lined with baking paper.
Bake
Approx. 10 mins. in the centre of an oven. Remove from the oven, leave to cool.
Tartare
Mix the salmon, balsamic, lemon zest and juice with the squash, season. Using a cutter (approx. 8 cm in diameter), arrange the tartare on plates. Serve with the brioche.
| Tip: | Instead of brioche moulds, use a muffin tin. |
|---|
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