Tuesday, February 7, 2012
Bite with Belkys: Caramelized Brioche from Tabu Bistro
Everyone deserves a sweet treat once in awhile. Tonight, a South Florida chef preparing a spanish classic that's worth the calories. Time to grab a Bite with Belkys.
The Chef: Daniel Verde Capobianco
The Restaurant: Tabu Bistro
The Dish: Caramelized Brioche
12 egg yolks
1 cup of sugar
4 cups of whole milk
1 tsp. of vanilla extract
zest of less than 1/4 a lemon
1/2 tsp. of cardamom
2 cups of cold whole milk (infused with 1/4 cup of sugar and zest of less than zest 1/4 a lemon)
1/4 cup of brown sugar
Dark chocolate ice cream
mint, to garnish
Method of Preparation:
-Start by whisking egg yolks and sugar until its a creamy consistency.
-Then, to make creme anglaise simmer whole milk on low heat. Before it comes to a boil, lower the heat and mix in vanilla extract, lemon zest and cardamom. You can also purchase a creme anglaise premade mix.
-Next, slowly introduce the milk mix to the whipped egg yolks. Then, whisk it all together. Place it over low heat until it becomes thicker. After, strain the cream and let it chill over an ice bath.
-For the brioche, Chef Daniel recommends to let it sit out for 24 hours, until it becomes hard. Coat the bread with cold milk and place it in the fridge for about eight hours. At the restaurant, they infuse the milk with sugar and lemon zest.
-Now, add a brown sugar crust over the brioche and caramelize it with a torch or broiler.
Start with the creme anglaise. Place the brioche in the center and add dark chocolate ice cream. You can garnish with mint and cardamom.
Serving Suggestion: Riesling
FOR MORE INFORMATION:
Print the recipe and take it to the restaurant for 15 percent off the final bill. (Valid for one month after the air date.)
1060 Brickell Ave
Miami, FL 33131