Pan Brioches with Grana Padano Mousse and Onion Jam
Medium
4 people
2 h
Chef Francesco Mazzei
Ingredients
- For the Pan Briohes:
- 200g Milk
- 360g Unsalted Butter
- 20g Salt
- 1000g Flour
- 460g Eggs
- 40g Honey
- 15g Marsala
- 250g Mother dough (alternatively use dry or fresh yeast)
- 25g Yeast
- 1 Vanilla pod
- 1 Orange zest
- 1 Lemon zest
- Chopped chives
- 1g(x brioche) Onion jam
- Syrup
- For the mousse:
- 300g Mascarpone
- 150g Grated Grana Padano, aged 20 Months
- 300ml Whipped cream
- Pinch of Salt
- 2g Nutmeg
Preparation
Mix flour, yeast, mother dough, 350g eggs, 100g butter, milk, honey, marsala, vanilla, zest of orange and lemon in a large bowl.
Incorporate the remaining eggs till the mixture is nice and smooth.