|Brioche with Seared Ahi and Asian Slaw|
Viennoiseries, or “things of Vienna,” are baked goods made with a yeast rising dough but have added ingredients, such as eggs, butter, milk, cream and sugar, that give them a sweeter, deeper, and pastry like quality. They are usually eaten as a snack or at breakfast.
|Buttery, Rich, Fresh Brioche|
Brioche is of the “Viennoiseries” family. They are light and fluffy, with a buttery like quality that causes them to melt in your mouth, and make a wonderful breakfast accompaniment or side to a nice charcuterie platter. Day-old brioche can elevate an ordinary bread pudding or French toast to a more elegant level and form.
|Seared Ahi Brioche Slider|
Fresh brioche can also be the perfect platform for your “sliders,” whether beef, turkey, or seared-ahi tuna. La Brasserie is one of our favorite lunch spots in the Palm Springs region, and it serves a delectable Seared-Ahi Tuna Burger on Brioche with a side of Asian Slaw. Since we were making brioche for this week’s French Fridays with Dorie, I decided to make my version of the La Brasserie favorite.
Some notes about making brioche:
Don’t under-knead the dough; it needs kneading to become light and fluffy.
|Dough needs to work it's way all the way up dough hook - |
great photo of how this should look in Baking With Julia by Dorie Greenspan
The dough needs to rest overnight – plan accordingly.
|After an overnight resting the dough is divided into 12 pieces|
After resting overnight, the dough needs a little bit more time to rise before baking. Rest the dough another hour or so after you put it into the brioche tins.
|Each of the 12 pieces is cut into 3 pieces and rolled into balls|
|Balls are placed into muffin tins, or Brioche tins for an additional rest|
|After about an hour, the Brioche has filled the tin|
The bubble-top brioche does not work well for sandwiches. The bubbles tend to separate and allow your sandwich ingredients to drop onto your plate, if you are lucky, or your lap, if you are not. So for a brioche sandwich, use a small loaf shaped tin and don’t shape with a bubble-top.
A glass of sparkling wine always enhances the baking process, and I find some “Midnight in Paris” music is just right for creating a “Paris” baking mood.
The recipe for Bubble Top Brioche can be found in Around My French Table by Dorie Greenspan, or by clicking on:
To read more French Fridays with Dorie experiences with Bubble Top Brioche:
My recipe for the Asian Slaw is as follows:
Asian Slaw -Serves 4
1 Tablespoon Honey
2 Tablespoons Wasabi Paste/Cream
2 Tablespoons Soy Sauce
1 Thai Green Chile – seeded
1 Red Chile - seeded
Zest of one Tangelo (or orange)
Segments from Tangelo (or orange)
For the dressing, combine the honey, wasabi, and soy sauce in a bowl and mix until all ingredients are combined and smooth.
Add Thai green chile, red chile, and broccoli slaw to the dressing and toss. Next add the tangelo (or orange) zest, tangelo (or orange) segments, and sesame seeds. Lightly fold these ingredients into the dressed broccoli slaw.
The Asian Slaw is now ready to serve. If you have basil, mint, or peanuts on hand, they make a beautiful and tasty garnish to the Asian Slaw.
|Place dressing in bottom of bowl|
|Add chiles to dressing|
|Ready to serve|
|Just add Sake and lunch is ready!|