Plum and Apricot Tart With a Little Goat

 If you haven’t noticed already, this dessert is anything but normal. The first steer from normality is that this dessert is served open faced with a rustic flare such as depicted in the picture. Now to deal with the second strange quality, one must remember the title that suggests something that has to do with the more zoological terms. Now, before you question my cuisine palette, this term refers to goat cheese. Now your doubt has reached another level of confusion and fear. Yes, goat cheese has the perfect combination of tangy and salty but also sweet that lends itself to the perfect decadence in the pastry world. Being that goats allow themselves for easy transport, perfect for a nomadic lifestlyle, they were one of the first domesticated animals with the appearance in The Odyssey as Polyphemus’ past time of old recreational cheese-making time. With its long history, the production of goat cheese began in the Eastern Mediterranean and spread through mountains and deserts to Spain and France where it has habited since. To add to its ever growing list, France can now add its location as the heart of the production of fromage de chevre to its list as if the affiliation with the world’s best, most decadent, and birthplace of pastries was not enough. There are more than over one hundred varieties in France alone. Loire Valley (the Garden of France) not only produces 70% of all goat cheese in the country, but also it was in Loire Valley that goat’s milk cheese originated. The Saracens, who once inhabited the deserts of Syria, left behind their goats along with recipes for making cheese in the region of Poitiers during the 8^th century. The type of goat cheese that I am using is Montchevre honey to add just a hint of sweetness to the distinct flavor of goat cheese. If I have not already convinced you enough with the evidence of French authenticity and perfected technique over a long history to add to its greatness, then try this combination of everything wonderful and exciting about experimentation with the flavors of pastries that leads to decadence.

Tart Crust

 Ingredients:

• 6 tbsp very cold unsalted butter
• 1 1/2 cups all-purpose flour, sifted
• 1/2 tsp salt
• 1/2 tbsp sugar
• 1/6 cup very cold vegetable shortening(half of a 1/3)
• 3 to 4 tbsp very ice water

Directions:

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
   

Apricot Preserve

   Ingredients:

• 1/2 cup water
• 1/2 cup sugar
• 1 cup dries apricots
• pinch of salt
• splash of honey
• dash of lemon juice and zest

   Directions:

1. Place sugar and water in small saucepan over medium heat and cook till sugar has dissolved;add dried apricots and cook for 10 minutes. Add mixture to blender with the remaining ingredients and pulse and blend till mixture is smooth but chunky.

Plums

   Ingredients:

• 3 plums
• tbsp sugar
• half of lemon juice and zest

   Directions:

1. Cut plums into slivers and add sugar and lemon. Let still.

Assembling:

1. Macerate plums.
2. Preheat oven to 450 degrees. Roll dough dusted with flour into a circle and place on a baking sheet lined with parchment paper unless it’s nonstick. Lightly prick dough with fork all around.
3. Spread evenly as much of the apricot preserves on dough as you want, leaving a 1 inch border.
4. Add plums in a pile or in a design to your preference. Add 1/4 cup or as much as you want of crumbled montchevre honey goat cheese on top of plums. If you cannot find Montchevre honey goat cheese, then get regular crumbled goat cheese and combine with a tablespoon or so of honey.
5. Fold edges one on top of the other. Mix one egg with a tablespoon of water and with a pastry brush, brush over folded crust. Sprinkle regular or raw can sugar over the folded crust.
6. Bake for 10 to 12 minutes till crust is lightly golden brown. Serve hot or cool.
7. Can serve it with my whipped cream recipe in my other recipes further down.

                              Rosemary Cookie

  Rosemary is one of many essential flavors used in French cuisine, but many do not associate rosemary with anything other than savory dishes. I have designed the rosemary into that of a sweet treat and vegan. Nothing beats the smell of rosemary with sweetness associated. 

Ingredients:

• 2 1/4 cups whole wheat pastry/ all-purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups sugar
• 1 cup vegan butter
• 1/4 cup canola, coconut, vegetable oil
• 1/4 cup of half vegan milk and ice cold water
• 1 tbsp molasses or maple syrup
• 2 tsp vegan honey
• 1/2 tbsp vanilla extract
• 3 tbsp freshly ground rosemary
• 1 tbsp cinnamon 
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• dash of lemon zest and juice(optional)

Directions:

1. In a medium bowl, sift the flour, baking soda, and salt.
2. In a bowl of stand mixer or in a bowl with a hand mixer, combine sugar, butter, and oil, mixing on medium-high speed until creamy. Add the milk and water mixture, molasses, honey, and vanilla mixing until well combined.
3. With mixer on low speed, add the flour mixture in 3 or 4 addition, mixing each addition until almost fully incorporated. Add the flavors.
4. Use ice-cream scooper to evenly arrange dough on cookie sheet. Bake for 12-15 minutes on 375 degrees until edges are lightly browned and the center is set. Cool completely on cooling rack.

   

                            Mousse au Chocolat

  Walking through the streets of Paris or in any region of France, one dessert cannot go without proper mention, chocolate mousse. Mousse, being a French word for “foam”, began its roots in 1894 but not to the standards and preparation of today. The mousse was reserved for savory dishes, but not till in the early 1900’s a French artist by the name of Toulouse Lautrec decided to combine this airy dish with a more appealing combination, chocolate. I as well invented my own spin on this French delicacy, a chocolate mousse tart mixed with the loveliest side kick of raspberries, accompanied by the tangy cream cheese, infused with lime. No matter how prepared, nothing can ruin this well-engineered masterpiece, chocolate mousse.

Pate Sucree(French pastry crust)

Ingredients:

• 1 1/2 cups all-purpose flour, sifted
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1/4 cup sugar
• 1 extra large egg, lightly beaten

Directions:

1. In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
2. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch tart pan with a removable bottom. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
3. Meanwhile, preheat oven to 400 degrees F and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork. Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F and continue to bake the crust for about15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.

* If you do not wish to have a sweet crust you can use a regular pie crust recipe or add less sugar to this recipe.

Cream and Lime Mixture

Ingredients:

• 8 oz cream cheese
• 4 oz mascarpone cheese
• 1/2 cup sugar
• 1 lime and a half for juice and zest 
• dash of lemon juice and zest

Directions:

1. Combine all ingredients and cream until smooth.

Raspberries

Ingredients:

• 1/2 cup raspberries
• 1 tsp sugar
• dash of lemon and lime juice and zest

Directions:

1. Combine ingredients and set aside to macerate.

Raspberry Sauce

Ingredients:

• 1/2 cup raspberries
• 1/4 cup sugar
• 2 tbsp. water
• dash of salt
• dash of lemon juice and zest
• 1/2 cup seedlees jam(6 oz)
• 1/2 tbsp framboise

Directions:

1. Combine first four ingredients in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade or use a blender and process until very smooth. Chill. If you cannot find seedless jam, then sift the seeds out using a sieve after you blended everything together.
   

Chocolate Mousee

Ingredients:

• 6 oz semisweet chocolate, finely chopped 
• 1/2 tsp vanilla extract
• 1/2 tbsp brewed coffee
• pinch of salt
• 1 1/2 cups whipped cream

Directions

1. Combine chocolate, vanilla, coffee and salt in processor or blender. Bring 1 cup cream to boil in heavy small saucepan. With processor or blender running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
2. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours.

* For a more authentic but more challenging recipes visit…..http://www.keyingredient.com/recipes/115141/julia-childs-french-chocolate-mousse/

Whipped Topping:

Ingredients:

• 1 cup whipped cream
• 2 tbsp or more if desired powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Directions:

1. Whip cream to almost firm peaks. Add sugar, vanilla, and salt then whip till firm.

Assembling:

1. Make crust and let cool.
2. Spread enough cream cheese on crust and arrange raspberries on top.
3. Pour raspberry sauce on top.
4. Put mousse on top of that, and chill for at least 4 to 6 hours.
5. Put whipped topping on top. You can really be creative and pipe the topping then add a lime twist on top with lime shavings.

          

                                           Crêpe  

   Deriving from the Latin crispa, meaning “curled”, crêpes are one of the most versatile yet decadent feasts from savory to succalent shared by all French. The origin of this national French dessert began in Brittany, a region in the northwest of France, but its consumption is widespread in all France. “In the early days of the crepe, white flour was an expensive product, reserved only for royalty that why savory crepes were traditionaly made with buckweat , a esay to grow plant. As farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast. In Paris and the South of France, crepes were essentially a dessert, served in fine restaurants, thanks to Henri Charpentier who in 1895 as a young man from the South of France, went to Monaco to work for the Café de Paris with his uncle, the famous chef Escoffier. One evening , the Prince of Wales requested a crepe for dessert. Henri raced to the kitchen and prepared a crepe with an orange sauce flambé. He named the Suzette in honor of the beautiful young lady who accompanied the Prince. The rest is history…the Crepe Suzette became the most celebrated French dessert. Chef Henry Charpentier retired in Redondo Beach where all the rich and famous wited sometine months do get a table at his small restaurant on Pacific Coast Highway.” Even with its presence familiar in the desert entree, crepes are being re-used for all consumption and flavors. So, here’s my take on the French classic…

The Crêpe
 Ingredients:

• 1/2 cup all- purpose flour, sifted
• dash of salt
• 1/2 and 2 tablespoons whole milk
• 1 extra- large egg
• 1 tbsp unslated butter, melted
• 3 tsp sugar
• 1/2 tsp honey

Directions 

1. Combine first 3 ingredients; beat with a wire whisk until smooth. Add egg; beat well. Stir in butter. Add sugar and honey. Cover and chill at least one hour.
2. Over medium heat, melt enough butter to lightly coat a non- stick skillet. 
3. Pour enough batter so it is thin but enough that when you immediately tilt the pan in all directions after you pour, it covers the bottom of the pan(depends on the size of the pan). Cook for 1 minute or until it can be shaken loose. Then turn crepe over and cook 30 sec. or until lightly browned. Place crepe on paper towel and repeat with remaining batter. Place wax paper or parchment paper between crepes to prevent them from sticking.

Creme Filling
 Ingredients:

• 4 oz. mascarpone cheeese
• 4 oz. cream cheese
• dash of salt
• 1/4 cup and 1 tbsp sugar
• 1 cup whipped cream
• 2 tbsp powdered sugar
• 1 tsp. vanilla extract
• dash lemon zest and juice

Directions:

1. Cream the first 4 ingredients in a standing mixer with the whisk attachement until creamy and smooth.
2. Whip in a separate bowl the whipped cream until soft peaks form. Then add the sugar and vanilla.
3. Fold the whipped cream into the mascarpone and cream cheese mixture. Add the lemon.

Raspberry Sauce
 Ingredients:

• 1/2 pint fresh raspberries
• 1/2 cup sugar
• 1/4 cup water
• dash salt and lemon juice and zest
• 12 oz. seedless raspberry jam
• 1 tbsp framboise liqueur        

Directions:

1. Combine the first 4 ingredients in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth, or you can use a blender. Chill. If you cannot find seedless jam, then after you puree the sauce, just sift the seeds out with a sieve. 

Fruit

Ingredients:

• 2 peaches
• 1/4 cup raspberries
• 1 tsp lemon juice
• 1/4 tsp lemon zest
• 1/4 tsp framboise liqueur
• 1 tbsp sugar

Directions:

1. Combine all ingredients in a bowl.

Assembling the Crepe:

1. Make the crepe batter.
2. Combine the fruit and its ingredients.
3. Make raspberry sauce.
4. Make creme filling.
5. Make crepes.
6. Put apricot jam on crepe then filling then drizzle on top with honey. Fold the crepe.
7. Put raspberry sauce and fruit on top crepe.
8. EAT!

     

                                    Lemon Bars

Tarte au citron or lemon pie has come a long way from its French roots to now the conveniencey of America.The “tarte au citron” isn’t exclusively French. It’s considered “Mediterranean” as different variants exist around its basin. In France, however, the most famous town to make it (even though not the definite origin) is “Menton” in the south east of France (on the French Riviera). This lemon pie was then transformed into lemon bars by Breyers Company in the 1950s for the convenience. None the less, this citrus treat can be found in any boulangerie around Paris.

Ingredients:

• 2 cups flour
• 1/2 cup confectioner’s sugar
• 1 cup unsalted butter
• pinch of salt

1. Preheat oven to 350 degrees.
2. Cream butter. Sift flour and confectioner’s sugar. Add to butter. Spread in bottom of 13x9x2-inch baing dish, patting down with fingers.
3. Bake 20 minutes, but watch so it will not turn too brown.

Filling Ingredients:

• 2 cups sugar
• 4 tbs flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 extra large eggs
• 5 tbs lemon juice
• 1 tbs lemon rind
• 1 tbs of lemon liquor(optional)

Cream sugar and eggs. Add the rest and mix well. Pour filling into baked crust, and bake 20 minutes. Cool, sprinkle with confectioner’s sugar. Cut into squares and top if desired with candied lemon slices or candied lemon peel curls. Recipe follows…. 

Candied Lemon Slices

Ingredients 

• 1 large lemon 
• 1 cup sugar 

Directions

1. Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
2. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
3. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

Candied Lemon Peels Curls

Ingredients:

• lemon curl peels
• 1 cup sugar
• 1 cup water

Directions

1. Use a lemon curl tool or slice the lemons into small slices and remove  all in the middle even the white rind of the peel.
2. Bring water and sugar to a temperature of hard candy(250 to 300 degrees depending if you want it pliable or hard) in small saucepan over high heat.
3. Dip peels one at a time till coated into sugar mixture then remove and let excess drip off. Cool on parchment paper till dry.

                                      Fruit Tart

  The staple in classic French baking, the fruit tart, has come a long way from what we know it as today. In medieval days, the tart was prepared by the hands of the less fortunate and it contained some sort of meat filling since sweets were only known to those with greater riches. Walking down the streets of Paris, the smell of freshly baked bread and pastries is almost expected and without the presence of this delicious treat would be a crime to any boulangerie.

Ingredients:

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup sugar
• 1/2 cup(1 stick) unsalted butter, softened 
• 1/3 cup silvered almonds, ground(i use a coffee grinder)
• pinch of salt
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 (8-ounce) package of cream cheese, softened
• 3 tbs sugar
• 3 tbs fresh squeezed orange juice
• 1/2 cup peach or apricot jam
• 1 tbs unsalted butter
• 1 tbs lemon juice
• 1 tbs amaretto or almond extract(optional)
• tiny pinch of salt
• as much of any type of fruit you like such as blueberries, pineapple, strawberries, mandarin oranges, or kiwifruit
• 1/4 cup sliced toasted almonds(optional)

Directions

1. Preheat oven to 375 degrees
2. Combine first 5 ingredients in a mixing bowl and beat at medium speed for 3 minutes or until blended in an electric mixer; add egg yolk and flavorings; mix just until dough holds together
3. Firmly press dough in bottom and up sides of an 11-inch tart pan with a removable bottom or put in mini individual tart pans; bake for 15 minutes or until golden; cool completely on wire rack
4. Combine cream cheese, 3 tablespoons of sugar, and orange juice and beat at medium speed for 1 to 2 minutes or until smooth. Spread evenly over cooled crust. Cover and chill 30 minutes or until firm.
5. Combine jam and next 4 ingredients in a small saucepan, and cook over low heat, stirring constantly, 2 minutes or until jam and butter is melted; set aside and cool slightly
6. Arrange fruit over cream cheese mixture up to 2 hours before serving; brush with fruit glaze, and if wanted, sprinkle with toasted almonds
7. Remove sides of tart pan before serving; serve chilled or at room temperature.

                              Summer Pudding

  What’s better than berries? Berries with sugar and a little French influence, brioche bread. More of a British origin, with the help of the French and their way of bread, this summer pudding can declare itself French.You can get my brioche recipe in one of my earlier posts.

Ingredients

• 1 pint fresh strawberries, hulled and sliced
• 1 1/2 cups sugar
• 3 half-pints fresh raspberries, divided
• 2 half-pints fresh blueberries
• 2 tablespoons framboise (raspberry brandy)
• 1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Directions

Combine the strawberries, sugar, and 1/4 cup of water in a mediumsaucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Dust with a little confectioners sugar on top  and serve in wedges with rum whipped cream.

Rum Whipped Cream:

• 1 cup (1/2 pint) cold heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

          

                       Banana Coconut Tarte Tatin

    Allegedly, a hotel owner by the name of Stephanie Tatin in 1898 in Beuvron, France, made by mistake what is now known as a Tarte Tatin. This delicious French pastry can be prepared a variety of ways most commonly used with apples. It is similar to the American favorite the upside down pineapple cake, but it being French makes it better by comparison. Here is my spin on the French classic.

Banana Coconut Tarte Tatin

Ingredients:

•  1 cup sugar
• 1/3 cup water
• unsalted butter to grease a 9 inch glass pie dish
• 2 bananas, peeled and sliced 
• 1 1/2 sticks (12tbs.) unsalted butter
• 1 1/2 cup sugar
• 2 1/4 cup cake flour
• 2 tsp baking powder
• 1/4 tsp. salt
• 1/2 cup whole milk
• 1/4 to 1/2 coconut cream
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 6 extra large egg whites
• 1 cup sweetened coconut flakes

Directions

1. Preheat oven to 350 degrees
2. Generously grease 9 inch glass pie dish with butter and arrange bananas at bottom of dish
3. Cook the cup of sugar and water in a small saucepan over high heat till it turns a warm amber color(360 degrees) then pour over bananas
4. Cream butter and sugar for 5 to 10 minutes on medium speed
5. Sift flour, baking powder, and salt together in separate bowl.
6. Combine milk and coconut cream in separate bowl
7. At low speed alternate flour mixture and milk mixture into the mixer
8. Mix till just combined then turn off, scrape sides, add extracts and coconut flakes, and mix till just combined
9. In separate bowl, whip the eggs till soft peaks form
10. Fold the eggs into the cake batter.
11. Pour batter over bananas and bake for 25- 30 minutes till toothpick comes out clean.
12. Cool for 15 minutes, then invert the cake onto a flat plate. If a banana slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar. 

* There are various variations to this recipe such as a lemon cake with pear or fig and apricot as the fruit. The decision is to your preference.

                                    Brioche Bread

   “Qu’ils mangent de la brioche!” It once was supposedly said to let them eat cake, but it is not what comes to mind. Brioche to the French is like peanut butter and jelly to Americans, but better. Marie Antoinette said these famous words upon learning the deprivation of bread to the peasants, but she being oblivious knew not the severity of greater needs the peasants attained than brioche bread. Still, brioche’s heavenly decadence claims a throne at every French table, and it can claim postion at yours.

THE SPONGE

• 1/3 cup warm whole milk (100- 110 degrees F)
• 2 1/4 teaspoons active dry yeast
• 1 large egg
• 2 cups unbleached all-purpose flour

THE DOUGH

• 1/3 cup sugar
• 1 teaspoon kosher salt
• 4 large eggs, lightly beaten, room temp
• 1 1/2 cups unbleached all-purpose flour (approx)
• 6 ounces unsalted butter, room temperature

Directions:

1. Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
2. Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
3.  Sprinkle over the remaining cup of flour to cover the sponge.
4. Set the sponge aside to rest uncovered for 30-40 minutes.
5.  After this resting time, the flour coating will crack, your indication that everything is moving along properly.
6. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
7. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
8. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
9. During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
10. In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
11. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
12. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
13. With the mixer on medium-low speed, add the butter a few tablespoons at a time.
14.  This is the point at which you’ll think you’ve made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don’t worry, don’t panic- carry on.
15. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
16.  Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
17. When you’re finished, the dough should feel somewhat cool.
18. It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
19. FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
20. SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
21. Work your way around the circumference of the dough, lifting and releasing.
22. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
23. AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
24. STORING: If you are not going to use or bake the dough after it’s second rise, deflate it, wrap it airtight, and store it in the freezer.
25. The dough can remain frozen for up to a month.
26. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
27. TO BAKE IN LOAVES: Divide the dough into thirds.
28.  Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
29. Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
30. Do the same with the other two pieces of brioche dough.
31. Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
32. Preheat the oven to 375°F.
33. Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough’s rise in the oven).
34. Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
35. Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
36. Cool to room temperature on a rack.