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Brioche with Quail Eggs, Caviar and Sour Cream

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Brioche with Quail Eggs, Caviar and Sour Cream
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 20 min.
Ready in
0
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Ingredients

for
4
servings
15
fresh Yeast
1 teaspoon
2 tablespoons
lukewarm Milk
50 grams
250 grams
2
1 pinch
Pastry flour (for working the dough)
Butter (for the mold)
40 grams
melted Butter
4
½ bunch
Chives (approx 15 grams)
200 grams
1 tablespoon
Whipping cream (at least 30% fat content)
freshly ground Pepper
30 grams
black Caviar

Preparation steps

1.

Dissolve the yeast and sugar in warm milk. Melt the butter and let cool slightly. Mix the flour with the eggs, salt, yeast, and melted butter in a bowl and knead with the dough hook of a hand mixer to form a smooth dough. Cover and let rest for about 1 hour in a warm place until the volume has doubled. Preheat the convection oven to 180°C (approximately 350°F).

2.

Knead the dough on a floured work surface well, place in a greased loaf pan and bake for 35-40 minutes until golden brown. Remove, let cool and loosen from the mold. Turn down the oven to 140°C (approximately 275°F). Cut out 4 circles from the brioche with a cookie cutter (6 cm diameter) (approximately 2 inches). Spread both sides with butter and cook in a pan until golden on each side. Remove and place on a baking sheet lined with parchment paper. Carefully crack a quail egg on each brioche circle and bake 5-10 minutes in the preheated oven, until softly cooked (yolks should still be runny). Meanwhile, rinse the chives, shake dry, cut into small rings and mix with the sour cream and cream. Season with salt and pepper. Serve the brioche on plates with sour cream and caviar.

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