Egg cocotte in brioches, smoked salmon, dill
Rated 5.0 stars by 1 users
This recipe comes to us courtesy of Flexipan and takes advantage of their brioche mold. The eggs are baked in wonderfully soft bread buns.
Ingredients
- 250 grams all-purpose flour
- 10 grams Fresh baker's yeast
- 1 teaspoon sugar
- 4 Eggs
- 120 grams Butter
- 200 ml Thick crème fraîche
-
1 teaspoon dill weed
- 3 slices Wild smoked salmon
- 1 pinch pepper
Directions
Place the celery salt, flour, then the crumbled yeast (being careful that it does not come into contact with the salt), the sugar, and the 3 whole eggs in the bowl of a stand mixer.
Mix everything for about ten minutes.
Swap out the paddle for the hook and continue kneading for about 10 minutes, gradually adding the soft butter cut into small pieces.
- Once you have a nice ball, cover the bowl and leave to rise for 1 hour in a warm place.
- Knock back the dough then cover and let it rise again in the fridge for at least 2 hours.
- Knock back again then form 6 identical balls of dough and place them in the indentations of the 6 Flexipan brioche mold previously placed on a perforated baking sheet.
- Let rise for 1 additional hour.
- Preheat the oven to 180°C then brush each brioche with beaten egg yolk and 1 tablespoon of water.
- Bake for 15 minutes and let cool before removing from the mold.
- Cut off the top of each brioche and hollow them out.
- Pour 1 generous tablespoon of thick crème fraîche into each, 1 egg and half a slice of smoked salmon.
- Add salt and pepper and bake for 12 minutes at 180°C.
- When removed from the oven, place a sprig of dill on each brioche bun and serve immediately.
Place the cut-out lid on top.
