LCBO Food & Drink Spring 2022

BRIOCHE DOUGH Brioche dough requires a bit of advanced planning since it has to be prepared the day before you actually plan to bake it. A strong stand mixer does most of the work, but make sure it’s not too close to the edge of the countertop, as it may jump around just a bit. Rapid-rise instant yeast need not be dissolved or “proofed” ahead of time; simply add it to the dry ingredients.

1 tbsp (15 mL) cornstarch 2 tsp (10 mL) all-purpose flour 1/2 tsp (2 mL) vanilla extract Icing sugar for dusting (optional)

10 Remove the smaller piece of dough from the fridge, soften it slightly with your hands until it is malleable and place on a lightly floured surface. Lightly flour the dough and roll it into a 9 1/2-inch (24-cm) circle. Place the circle of dough over the pastry cream layer then press firmly around the edges of the tart pan so the two layers of dough adhere to one another. Pinch off the excess dough so it is flush with the edges of the tart pan. Refriger- ate for 30 minutes. 12 Remove the gâteau from the fridge and brush the top with egg wash. Create a pattern by drawing the tines of a fork gently over the surface. Bake the gâteau for 1 hour or until top is deeply golden brown. 13 Remove from oven and cool completely on a wire rack before serving. The gâteau can be covered well and stored in the refrigerator for 2 to 3 days. Bring to room temperature before serving and dust with a little icing sugar to decorate, if desired. WHAT TO SERVE This dessert’s density of flavours requires a wine of similar depth. Try this local dessert wine. Its richly sweet, honeyed fruit flavours provides an excellent complement. Reif Estate Vidal Icewine VQA LCBO 544791, 200 mL, $24.95 RHUBARB AND CARDAMOM BRIOCHE If you make the three components—the brioche dough, roasted rhubarb and pastry cream—for these delicious pastries a day or two ahead, the final preparations come together quickly. No piping bag for inserting the cream into the brioche? No worries; you can use a zip-top plastic bag with the corner cut off. The brioche buns are best the day they are prepared. 1 recipe Brioche Dough (recipe follows) 1 batch Roasted Rhubarb (recipe on page 111) CARDAMOM PASTRY CREAM 11 Preheat oven to 350°F (177°C). Serves 10 to 12

1 Combine the milk, cardamom pods and but- ter in a small saucepan, and bring to a simmer. 2 In a medium bowl, whisk together the egg yolks and sugar until smooth. Combine the cornstarch and flour together, then add to the yolk mixture. Whisk well until smooth. 3 Gradually pour the warm milk mixture over the egg mixture, whisking constantly. Strain the mixture through a sieve back into the saucepan and place over medium heat. Continue cooking, whisking constantly until the mixture thickens and comes to a boil—it should be shiny with no lumps. Remove from heat, whisk in vanilla and pour into a bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming, then refrigerate to cool completely. The pastry cream can be made and refrigerat- ed up to 2 days ahead. 4 Preheat oven to 350°F (177°C). Lightly grease and flour 10 of the cups in a standard muffin tin and set aside. 5 On a lightly floured surface, divide the Brioche dough into 10 pieces, about 1 1/2 oz (45 g) each. Form each piece into a smooth ball, place into the prepared muffin tins and flatten out evenly. Cover the tin loosely with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours. 6 Fit a piping bag with a plain tip, fill the bag with the pastry cream and set aside. With lightly floured fingertips, poke holes in the centre of each round of dough, pressing right to the bottom. Fill each hole with pastry cream, then top with 3 to 4 pieces of roasted rhubarb. Bake for 20 minutes or until brioche is golden brown around the edges. Cool on a wire rack for 10 minutes, then remove from pans and cool completely. Lightly dust with icing sugar, if desired, and serve.

SPONGE 3/4 cup (175 mL) all-purpose flour 1/4 tsp (1 mL) rapid-rise instant yeast 2 tbsp (30 mL) cold unsalted butter, cut into 1/4-inch (5-mm) pieces 5 tbsp (75 mL) whole milk DOUGH 3/4 cup (175 mL) all-purpose flour 1 tsp (5 mL) salt

3/4 tsp (4 mL) rapid-rise instant yeast 2 tbsp (30 mL) plus 1 tsp (5 mL) sugar, combined then divided in half 1 egg plus 1 yolk 6 tbsp (90 mL) cold unsalted butter, cut into 1/4-inch (5-mm) pieces 1 For the sponge, combine the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the 2 tbsp (25 mL) butter and milk, then mix on low speed until well-combined and no butter lumps remain, 1 to 2 minutes. Cover the surface of the sponge loosely with plastic wrap and allow to stand for 30 minutes. 2 For the dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine. In another small bowl, whisk the egg and yolk just to break them up. Add the dry mixture, along with the egg, to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute. Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes. Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the hook one or two times. Add the remaining sugar and mix to incorporate. 3 Add the 6 tbsp (90 mL) butter in three additions, mixing until fully incorporated each time. The dough will be very soft and shiny. Wrap in 2 layers of plastic wrap and refriger- ate overnight.

Serves 10

WHAT TO SERVE LBV Port’s berry fruit, vanilla and spice flavours heighten those of the pastry. Its concentration matches the brioche’s sweetness. Graham’s Late Bottled Vintage Port LCBO 191239, $18.75

3/4 cup (175 mL) whole milk 6 cardamom pods, crushed 1 tbsp (15 mL) unsalted butter 2 egg yolks 1/4 cup (60 mL) sugar

Makes about 1 lb (455 g) dough


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