‘Planted’ onion brioche by Jose Romero
The chef and professor at the EPGB, Jose Romero, shows in his book Ideas and recipes between cuisine and pastry delicious culinary delights like this ‘Planted’ onion brioche.
The idea of making a brioche in a clay mold has always gone around my head. In Barcelona’s Chocolate Museum’s cafeteria, adjacent to our school, small clay pots are exhibited, individually decorated according to the season: in Spring a chocolate flower, at Easter an egg or at Christmas a fir tree. And in summer we made a brioche. It’s one of those elaborations that turns out the way we think. The idea is to finally present this ‘planted’ brioche in the center of a table that diners can pinch with their fingers to taste it and also to sense the texture and flavor of the freshlybaked dough with onion.
Jose Romero
Planted onion brioche
brioche dough
- 1000 g high gluten flour
- 300 g sourdough starter (see recipe on page 96)
- 12 g dry yeast
- 410 g milk
- 5 u whole eggs
- 150 g sugar
- 150 g butter
- 12 g salt
- 80 g dehydrated onion
- q.s. viennoiserie coating
- Place the flour and sourdough starter in the bowl of a stand mixer fitted with the hook attachment.
- Add 3/4 of the milk and mix on low speed until fully incorporated for about 10 minutes.
- Mix in the remaining milk together with the eggs and yeast.
- When it starts to acquire a smooth consistency, add the sugar in three batches and then the salt and chilled butter. Increase the speed and knead for an additional 5 minutes.
- The dough should form a translucent membrane if stretched (the windowpane test) and should not exceed 28oC.
- Add the dehydrated onion and mix until fully incorporated.
- Grease your hands with oil, turn the dough over onto the worktop, dusted with flour, and leave to rest for 40 minutes.
- Make 80 g portions and gather into balls.
- Allow to proof in a small flowerpot, previously greased with melted butter and dusted with flour as though it were a mold for a cake.
- Apply the viennoiserie coating with the help of a brush.
- Bake at 210oC for 10 minutes and at 180oC for 20 minutes more.
viennoiserie coating
- 50 g whole egg
- 12 g heavy cream
- 2 g salt
- Place all the ingredients in a bowl and mix well.
- Reserve in the refrigerator until needed.
To bear in mind
All the ingredients needed to make the brioche should be at room temperature except butter.
Use some oil for your hands and worktop when gathering the dough into balls.
The firmer the kneaded balls are, the more evenly they will rise when baked.
If a more toasted look is desired, brush the brioche with some viennoiserie coating before proofing and before baking. In order to give them some gloss, brush them slightly after removing them from the oven. When the coating comes into contact with the heat, it forms a sealing layer.
