Wednesday, December 30, 2009

You Will Be A Star Brie Brioche with Mango Chutney

Now listen up my dear fellow cooks - do not let this recipe daunt you.  Trust me.  It is simple to make and surprisingly unfussy.  My gorgeous Aunt had ordered the same brioche from a catering co. and paid a whopping $70....for the small wheel.  The brioche is a "slow" recipe that you can have done in about 1/2 hour.  I froze mine and used the dough for my Christmas Eve party.  It was a hit.  Not only is it a masterpiece to behold, it is truly delicious.  P.S.  I made the mango chutney in the microwave!

First up - the mango chutney.  For years I was searching for the micowave version, as I'd heard it on the Pia Shandell show years ago, and would you believe, I actually had the recipe in my old, "The New Basics" cookbook written by Julee Rosso and Sheila Lukins.  You may actually add anything you like over top the Brie Brioche, or if you so desire, keep it absolutely naked.

Mango Chutney:  1 mango peeled, 1/2 cup of sugar (yes it's true), 1/4 cup of finely chopped red onion, 2 tbsp. of vinegar, 2 tbsp. of finely chopped green bell pepper, 1 tbsp. of grated fresh ginger, 1/2 tsp of ground ginger, 1/8 tsp of ground tumeric, 1/8 tsp of ground cloves and finally freshly ground black pepper to taste....though white might be cool too!  Peel, halve, seed and cut manot and throw into casserole dish with all the other ingredients.  Stir and then micro on high for seven minutes.  Once done in the micro, take out and cook.  Stir and cool.  You can refrigerate for a week and it will last for about a week.

Brie in Brioche.  Well, you are suppose to use Camembert for this recipe, but I couldn't find a big wheel of it at the grocery store.  Instead I used Brie and you absolutely must freeze it in the freezer before you wrap it up in the brioche dough.  Brie is a softer cheese and will easily melt.  I would recommend that you actually use Camembert, but Brie was lovely.

5 cup all purpose flour

1 tbl yeast

1/4 cup sugar

1 tbl salt

2/3 cup hot water (120 degrees)

6 x eggs

1 cup unsalted butter, softened

9 x inch whole round of Camembert

1 x egg

1 tbl of milk

Tapenade (optional topping):

Get your mixer out!

Mix one cup flour, yeast, sugar and salt in heavy duty mixer.

Add hot water and beat at medium speed for two to three minutes until smooth.

Add eggs one at a time beating after each egg.

Gradually add two cups more flour.

When blended, add butter a few pieces at a time just until blended.

Gradually add the rest of the flour slowly for several minutes.

The dough will have a thick batter-like consistency.

Put into a greased bowl.

Cover with plastic wrap and let rise at cool room temperature until doubled, approximately 2 hours.

Punch down dough, cover tightly and refrigerate overnight.

Cut dough in half. You may freeze half for another use for up to three weeks - I buttered my bags before freezing.

With a rolling pin roll out remaining dough large enough to wrap completely around whole 9 inch Camembert round (you may need additional flour to make dough easier to handle; add one tablespoon at a time).

(Tip: make sure the dough doesn't stick to the countertop or board before placing Camembert in center.

Use additional flour if necessary to prevent sticking - 1 tbsp at a time.

)(Toppings: You may add a topping but it isn't necessary.  This is where I added the mango chutney.  Just spread it over top of the Brie and then wrap the dough around frozen Brie.

Suggested toppings could be minced roasted red peppers, olive oil and garlic or olive tapenade and spread on top of Camembert.

)Place Camembert in center of brioche dough and wrap dough completely around the cheese.

Place on greased baking sheet.

Put an egg wash on Camembert (one whole egg and one tablespoon milk whisked together).

Bake in preheated oven 400 degrees until golden brown approximately 30 minutes.

Cool. Serve while still warm with extra crackers.

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