Article from Slow Food O’ahu Newsletter
Brioche Heaven – A Wrap Up, Thank you, and Recipe
In a new feature of our newsletter, we are planning to write up a summary of some of our events and include recipes, if appropriate. Here is our first, a summary of our June 30, 2012 Brioche Class, written by Board member Rike Weiss…
Visiting French chef, Michèle Haines, wowed a group of our members with lighter than air brioches, raspberry and mango coulis, pâté, and chocolate mousse to demonstrate the versatility of brioche, the very French pastry that is beginning to find a foot hold in American cuisine. In addition to being a skilled and imaginative chef, Chef M. is a wonderful storyteller, who kept us entertained throughout the morning and well into the afternoon. The baking demonstration began with warm brioche (prepped in advance) and lemon gelato-the typical Sicilian breakfast, according to Chef M., just back from a visit to that island. “It would be cruel not to eat and drink while we are making our brioche,” she said. To augment the fare, Chef M. had made raspberry and coulis, the latter created after a visit to the KCC Farmer’s Market, and spiced up with a bit of peppers. Next, each of us was handed a piece of dough, also pre-prepped, and instructions on how to shape our very own brioche to put in individual fluted pans. While our more or less successful creations sat and rose, we continued munching on brioche with chicken liver pâté, also made by Chef M. ahead of time. With brioche in the oven, we got to the pièce de résistance, actually making the dough, followed by enjoying brioche with chocolate mousse that had us all swooning and asking for a return visit soon.
Recipe by request