Like

Liked by 7

Share

Grana PadanoCold finger food

Pan Brioches with Grana Padano Mousse and Onion Jam

Name: Pan Brioches with Grana Padano Mousse and Onion Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4 people
Cuisine: Italian
Ingredients: 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; 300g Mascarpone; 150g Grated Grana Padano, aged 20 Months; 300ml Whipped cream; Pinch of Salt; 2g Nutmeg

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

STEP 1

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.

STEP 2

Add salt and the remaining butter and mix until satin-smooth.
Leave the mixture to rise for about 1 hour in a warm place.

STEP 3

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball.
Leave the balls to rise at 28°C until doubled in size.

STEP 4

Brash them with eggs and place in the oven at 168°C for about 18/20minutes.
Remove from the oven and brash them with syrup for that golden look.

STEP 5

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl.
Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

STEP 6

Cut the brioches in halves and pipe in the Grana Padano mousse.
Top with onion jam and chopped chives.

Related recipes

Easy

4 people

50 min

Leek Frittata with Grana Padano & Prosciutto di San Daniele

Easy

4 people

20 min

Fruit Smoothie with Grana Padano

Easy

4 people

30 min

Puff pastry Christmas trees with ham and Grana Padano

Easy

4 people

35 min

Cheese and Walnut Pies with Grana Padano and Thyme

DISCOVER ALL THE RECIPES

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

Pan Brioches with Grana Padano Mousse and Onion Jam

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.

Add salt and the remaining butter and mix until satin-smooth. Leave the mixture to rise for about 1 hour in a warm place.

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball. Leave the balls to rise at 28°C until doubled in size.

Brash them with eggs and place in the oven at 168°C for about 18/20minutes. Remove from the oven and brash them with syrup for that golden look.

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl. Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

Cut the brioches in halves and pipe in the Grana Padano mousse. Top with onion jam and chopped chives.

Related recipes

Leek Frittata with Grana Padano & Prosciutto di San Daniele

Fruit Smoothie with Grana Padano

Puff pastry Christmas trees with ham and Grana Padano

Cheese and Walnut Pies with Grana Padano and Thyme

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

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.

Add salt and the remaining butter and mix until satin-smooth.
Leave the mixture to rise for about 1 hour in a warm place.

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball.
Leave the balls to rise at 28°C until doubled in size.

Brash them with eggs and place in the oven at 168°C for about 18/20minutes.
Remove from the oven and brash them with syrup for that golden look.

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl.
Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

Cut the brioches in halves and pipe in the Grana Padano mousse.
Top with onion jam and chopped chives.