These past weeks have been tiring, more emotionally than physically, but just for normal everyday reasons like work, family and life in general.
The weather has gotten colder, a fact, and I can't seem to get my house to be the right degree of warmth I like, personal issues about socks and gloves, which I already commented, aside, it's too stuffy so I open a window, and before I realize it my kitchen is just too cold to let the brioche dough rise in the time frame that it should. You know, normal crappy bouts of crankiness here and there, a normal week.
|The sponge is cracked and the butter is soft|
Brioche making is a pleasure for me, and a recipe that talks about it stuffed with caramelized onions and goat cheese gets me pumped. Or it should've. But I was not in my best attire this week and it was somewhat an effort to make yet another recipe with a deadline.
I should've skipped this recipe probably, but hey, it was Nancy Silverton and it was brioche, how could I say no?
Our recipe for Tuesdays with Dorie is brioche pockets by contributing baker Nancy Silverton. Now, let's get something clear. She reigns supreme in my baking world. I am infatuated with everything nancy silverton, she does no wrong in my eyes. Well, that last part might be a bit too much, but she's my favorite baker. Period. Just take a look at the recipes I have from her in this blog, homemade graham crackers, chocolate swirl pound cake, daisy cake, strawberry buttermilk scones, parmesan green onion scones, chocolate mint cookies, brownies with whiskey and raisins. I rest my case.
So into the kitchen I went, made my brioche, which I've made a million times, prepared my mashed potatoes with goat cheese, my caramelized onions (I used red), floured counter, cookie cutter (the biggest one I had), egg wash, poppy seeds and got to work.
I rolled the dough, cut it, filled it, covered the wonderful mound of onions, potatoes and cheese with more dough, made a nice fork pattern, or what I considered to be one, brushed them with egg wash, sprinkled with poppy seeds and let them puff up for the last time.
Between my visions of golden, gorgeous brioche and the great picture in the book, what I got was neither. They were dark golden, not so puffy and some had the nerve to open up like a clam. The horror, I know.
I ate one for dinner anyway. And it was good. But not great. They were not seasoned enough and had stayed in the oven a few more minutes than they should´ve. Which is my fault of course.
So what's the moral of this? Food, especially in the baking department, needs love, attention and enthusiasm. They really do, or they end up being subpar.
But I only used 1/3 of the brioche recipe, so I still have two thirds to lavish all my energies and care on next time. Because people, it's stuffed brioche we're talking about here, it has to be awesome.
Our host today is Carrie of Loaves and Stitches. You'll find the whole recipe there.
My only substitution was more goat cheese for the asparagus, because I couldn't find any.
It's cold here y' know.