Chateaubriand In A Brioche Crust Recipe 45

SUGAR & BRIOCHE BUNS RECIPE - (3.7/5)

Steps:

• In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated. Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry. On low speed, dd the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter. Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute. Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strenght. It is ready when you can gather it all together and pick it up in one piece. Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week. Note: Do not halve the above recipe. It freezes perfectly and can be used in lots of other ways. I'll share a Brioche Au Chocolate recipe in the next few days. For the Sugar & Spice mixture: Line 10 cups of a stand 12 cup muffin tin with paper liners or butter and flour them. On a floured work surface, press or rolle the dough into a rectangle about 10 by 15 inches. It will have the consistency of cold play-doh and should be easy to work with. Using a bench scraper, chef's knife, or pizza cutter, cut the rectangle into 10 equal strips, each about 1 by 5 inches. Cut each strip into 5 1-inch squares. You should have 50 1-inch squares of dough. Place 5 squares of dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours. Preheat the oven to 350 degrees. Bake for 35 to 45 minutes or until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes. In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt. Brush the tops of the buns with melted butter and roll each bun the sugar mixture to coat. The buns are best served warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.

CHATEAUBRIAND IN A BRIOCHE CRUST RECIPE - (4/5)

Steps:

• First make the mushroom duxelle. Heat the butter in a frying pan over medium heat. Add the mushrooms and lemon juice and cook for a few minutes, until all the liquid has evaporated. Add the shallots and cook until softened, then add the cream and cook, stirring continuously, until it is all absorbed. Season to taste, transfer to a bowl, and let it cool, then refrigerate. To pre-cook the beef, preheat the oven to 400 degrees. Heat the clarified butter in a roasting pan. Season the beef with salt and pepper, put it in the roasting pan, and sear over a medium heat for 3 to 5 minutes, until golden brown all over. Put the pan in the oven and roast the beef for 7 minutes, turning it over halfway through. At this stage, the beef will be very rare. Take it out of the oven, place on a rack and let cool. Briefly blanch the spinach leaves, refresh them, and spread out to drain on a dish towel. To assemble, roll out the brioche dough on a lightly floured surface to a rectangle, roughly 10x14 inches and 1/8 inch thick. Lay 2 crepes slightly overlapping along the middle, letting them overhang the ends by about 2 inches. Cover with a few spinach leaves. Using a spoon, spread a 1/2 inch band of mushroom duxelle down the middle of the crepes. Put the cold fillet of beef on top and cover the whole surface, including the ends, with the remaining duxelle. Drape the rest of the spinach over the duxelle, then fold the crepes up over the beef, and cover it with the unused crepe (halved if necessary). The beef should now be snugly wrapped. Lightly brush the short ends of the brioche with egg wash. Fold one long side over the beef, brush with egg wash, then fold the other long side over the top. Roll out the brioche ends and trim to make 3-inch flaps. Brush lightly with egg wash and them up over the fillet. Hold a baking sheet at a 45 degree angle against the side of the brioche-wrapped beef, then tilt and invert the parcel onto the baking sheet with the seam underneath, refrigerate for 30 minutes.