I must admit, I fell in love with this bread. Since New Year’s Eve dinner included filet mignon I thought I’s take it up a notch and make boeuf en brioche. Since the Middle Class brioche was a bit soft, I used the Poor Man’s brioche recipe. The dough was much closer to a traditional bread dough in terms of its consistency and handling. The fact that this recipe could be done in a few short hours was attractive. After an hour’s ferment, I divided the dough into 6 pieces and rolled them into 8″ circles. I placed 1/2 oz of fois gras in the centre of the dough, placed the seared filet (about a minute and a half on each side) on top and carefully wrapped it. Gave it an hour’s proof and slipped it into a 400 degree oven. The recipe said 25-30 minutes but they started to become well browned at the 12 minute mark so I covered them with foil. They came out nearly the size of softballs! Next time I will roll the dough out a bit more thin. And I’m sorry to say that I was not able to photograph them since my dinner guests devoured them before the thought occurred to me!
The next morning I took out the loaf of the Middle Class brioche which I had frozen, sliced it into 1/2 inch pieces and made French Toast. If you’ve never had French Toast using brioche, you’re missing out!! It’s a little slice of heaven!
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