"Qui a envie de partager ces jolies petites brioches au pesto et ce delicieux camembert rôti? Top pour un brunch ou un apéritif dinatoire! Retrouvez cette recette sur taddam.fr - Who wants to share these pretty little buns pesto and delicious roast camembert? Top for brunch or a appetizer buffet! Find this recipe on taddam.fr # homemade#brioche#brunch#appetizer#food52grams#feedfeed#foodblogg#foodblogger#hautecuisines"
Petit Brioche Pesto And Camembert
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Recipe Intro From virginmey
This French dinner party host loves these homemade pesto brioche served with Camembert as part of an appetizer dinner party. Decadent and delectable!
Preparation: 30 minutes
Baking time: 30 minutes
Serves 6
INGREDIENTS
500 gr flour
55 gr dry baker yeast
20 cl fresh cream
20 gr sugar
3 eggs
150 gr milk
1 bunch of thyme
1 bunch of oregano
200 gr pesto
1 Camembert
1 soup spoon of salt honey
DIRECTIONS
In a bowl, dilute the yeast in warm milk 20g (especially not too hot) and let stand 10 minutes.
In the bowl of your food processor, combine the flour, the salt and the sugar. Warm a little of milk. Weigh your 2 eggs (once broken) and fill with warm milk until 180g. Make a well in center and add the eggs and milk and the fresh cream. Mix at medium speed with your hook for 10 minutes.
Meanwhile, preheat your oven at minimum temperature. When the dough is smooth and no longer sticks to the walls (you can add a little flour, really little by little, at the end of 10 minutes, if the dough is too sticky), place in a floured container that you cover with a clean towel, and bake (if your oven is too hot, you can turn it off but close the door to keep the heat). Wait until your dough doubles in volume (1h to 1h30). Out the dough from the oven and place it on a floured surface.
Take a hob and cover with the baking paper. Place in the center the camembert out of the box and placed in its wooden base. Detail of the dough pieces of about 40g and form balls. With the thumb, dig a small well in the center, which you can top with pesto. Close the dough around the pesto, roll a bit between your palms to make a round ball well and have to progressively around the camembert, slightly spaced (it will swell). Once all the balls formed, let rest in a clean cloth for about 45 minutes - 1 hour until the tip of your finger pressed into the dough leaves a footprint that dates alone, the surface becomes smoother.
Meanwhile, preheat oven to 150 ° C fan oven. When the cake is well risen, brush with beaten whole egg, and sprinkle if you like seeds, herbs. You can put herbs, honey, nuts on the camembert. Bake for about 30 minutes, until the surface is golden brown. Enjoy while hot.