Brioche Filled With Chicken Liver Pate Recipe
Ingredients
| Dry yeast | 1 1/2 Teaspoon | |
| Sugar | 1 1/2 Teaspoon | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Melted butter | 1/2 Cup (16 tbs), cooled | |
| Salt | 1 Teaspoon | |
| 3 eggs, lightly beaten, room temperature, | ||
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Chicken Liver Pate | ||
Directions
Dissolve yeast and sugar in water in small bowl and let stand until foamy and proofed, for 5 to 10 minutes.
Using fingertips, mix in 1/2 cup flour to make smooth ball.
Cover and let sponge stand at room temperature until doubled in size.
Combine remaining flour, melted butter, salt and 3 eggs in mixing bowl and beat 2 minutes.
Add the sponge and continue beating until smooth.
Cover with towel and let rise at room temperature for about 6 hours.
Punch dough down and beat for 3 minutes.
Cover with plastic; chill at least for 12 hours or up to 24 hours.
Butter 5- to 6-cup fluted mold or round baking dish.
Form 3/4 of dough into smooth ball by kneading lightly and shaping with palms of hands.
Place ball in prepared mold.
Using fingers, make hole about 2 inches deep in center of ball and spread until about 2 to 3 inches wide.
Roll remaining dough between palms to make smaller ball, then pull on one side to make teardrop shape.
Insert narrower end into hole in larger ball of dough.
Cover and let rise until dough is doubled in size and feels soft and springy to the touch.
Preheat oven to 350°F.
Beat egg and water and brush over top of brioche.
Bake until glossy and golden brown and brioche has shrunk slightly from sides of mold, about 50 minutes.
Immediately remove from mold and let stand on wire rack until completely cooled.
Cut round from bottom of brioche and reserve.
Scoop out center crumbs, leaving shell about 1 inch thick.
Fill with pate.
Replace reserved round, securing with butter.
Wrap and chill thoroughly.
Using fingertips, mix in 1/2 cup flour to make smooth ball.
Cover and let sponge stand at room temperature until doubled in size.
Combine remaining flour, melted butter, salt and 3 eggs in mixing bowl and beat 2 minutes.
Add the sponge and continue beating until smooth.
Cover with towel and let rise at room temperature for about 6 hours.
Punch dough down and beat for 3 minutes.
Cover with plastic; chill at least for 12 hours or up to 24 hours.
Butter 5- to 6-cup fluted mold or round baking dish.
Form 3/4 of dough into smooth ball by kneading lightly and shaping with palms of hands.
Place ball in prepared mold.
Using fingers, make hole about 2 inches deep in center of ball and spread until about 2 to 3 inches wide.
Roll remaining dough between palms to make smaller ball, then pull on one side to make teardrop shape.
Insert narrower end into hole in larger ball of dough.
Cover and let rise until dough is doubled in size and feels soft and springy to the touch.
Preheat oven to 350°F.
Beat egg and water and brush over top of brioche.
Bake until glossy and golden brown and brioche has shrunk slightly from sides of mold, about 50 minutes.
Immediately remove from mold and let stand on wire rack until completely cooled.
Cut round from bottom of brioche and reserve.
Scoop out center crumbs, leaving shell about 1 inch thick.
Fill with pate.
Replace reserved round, securing with butter.
Wrap and chill thoroughly.
Chef
