For May, Chef Stefan Rose continues to innovate with his laminated brioche recipe. This modern creative variation of traditional brioche incorporates laminated dough techniques to create something truly special. It's sure to become a new classic your guests will return for again and again. Make sure to follow us at Candia Professional UK Instagram for more recipe inspiration.
Method:
Dissolve the yeast in the cold milk yeast dissolved in the milk for 5 minute.
On speed 1 of the stand mixer, combine the two types of flour, salt, sugar, butter (1), cut into pieces, and gradually adding the eggs. Knead on speed 2 for 8 minutes.
Final dough temperature should be 22-24C with a gluten window.
Shape into a ball, covered with clingfilm and let rest for 45 minutes on a workbench at 19C. Push down to lightly degass/knack back, roll out into a rectangle and refrigerate overnight.
Method:
1000g Extra dry butter Candia 84% fat – leave at 19C for 4 hours to become softer, then roll to half size of sheet. Rest overnight in fridge, then bring out to 19C 1 hour before using.
Method:
The next day, roll out the dough to a size of 60 cm by 40 cm and place it on a tray, wrap and place in the freezer for 10 minutes in the freezer. Dough temperature: 2- 4C before laminating
Butter Temperature should be12-16C before lamination and flexible.
Encase the butter inside the dough. Sheet out and perform a single turn. Chill in the fridge 1 hour. Perform another single turn. Chill in the fridge 1 hour. Finally, perform a 3rd single turn. Chill for 1 hour in fridge.
Roll the dough out to a thickness of 5mm & cut into strips of 15cm x 3cm.
Take strips of braised beef shin, 12x 3cm and roll inside. Place into metal buttered or greased ring.
Prove at 27-28C for around 1.5-2 hours until risen and light.
Bake at 170C for 16-17 minutes.
Cool to room temperature before garnishing with chive emulsion, wild garlic flowers, chive flowers and thinly sliced chives. Serve and enjoy!
Ingredients
Method
Season the beef shin generously with salt and pepper.
Vacuum seal with aromatics if desired.
Cook sous vide at 82°C for 12 hours until fully tender.
Once cool enough to handle, pick the beef down, removing any sinew or excess fat as needed.
Reduce a beef jus, until rich & concentrated, bind with picked down beef and the finely diced shallots and chopped chives. If necessary, mix together on stand mixer with a paddle attachment to break down the meat a little bit. Check seasoning.
Roll out to 4mm thickness between parchment, chill and cut into strips of 12cm x 3cm.
Ingredients
Method
Bring salted water to a boil. Blanch chives for 10–15 seconds. Refresh immediately in ice water.
Squeeze completely dry. Blend blanched chives with oil at high speed until fully smooth and the temperature reaches 65C. Pass through a fine chinois. Place immediately in the fridge to chill quickly.
In a blender, combine, water, mustard, lecithin (if using), white wine vinegar, salt. Blend, then slowly stream in the chive oil to emulsify. Add a touch of warm water to thin down if necessary.
