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Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.

 
After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place...

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Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.

 
After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
 
After rising, de-gas the dough, cut it into about 12 equal pieces.
 
Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
 
Pre-heat the oven to 185 C.  Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.
 
Clean the scampi and season them with salt, pepper, lemon juice and extra virgin olive oil.
 
Clean the wild asparagus, cut them into some pieces, cca 3 cm put in a pot, add white vinegar, salt, sugar and olive oil. Boil for 5 min. Put in Jars.
 

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Ingredients 4 persons
  • FOR BRIOCHE
  • 500 g bread flour
  • 250 g milk
  • 2 eggs
  • 50 gr sugar
  • 15 gr instant yeast
  • 5 g salt
  • 1/2 cup butter diced.
Recipes. The Cook & Chef Institute