Caramel Brioche

From Pastry Chef Robert Truitt at Corton: Passion Fruit, Coffee, Banana

Ingredients

Caramel Brioche
6.5 oz bread flour
0.5 oz sugar
0.14 oz fresh yeast
2.4 oz eggs
2.3 oz milk
0.17 oz salt
2 oz butte

Brioche Ice Cream
8.8 oz milk
1.7 oz sugar
0.8 oz tuttopan stabilizer
(specialty product)
0.4 oz Pyrat rum
10 percent total weight baked brioche

Passion Fruit "Mayo"
8 oz passion fruit purée
1.76 oz water
2.6 oz honey
0.06 oz agar-agar
1.76 oz yogurt

White Coffee Cream 10.5 oz cream 1.05 oz coffee beans 1.5 oz sugar 2.1 oz egg whites 1 gelatin sheet

Banana Pâte de Fruit
4.4 oz banana h2O
0.4 oz sugar
6.25 oz glucose
0.13 oz Nh pectin
0.06 oz citric acid

Method for caramel brioche
1. In a mixer fitted with a bread hook, combine the flour, sugar, and yeast and mix on low speed.
2. Slowly add eggs and milk. Once incorporated, turn the mixer to medium speed.
3. Knead dough for approximately 10 minutes.
4. Add salt, then slowly add the butter, making sure all the butter is incorporated.
5. Reserve dough in a mixing bowl in a refrigerator for 12 to 24 hours, then remove the dough from refrigerator and knead again until it is smooth.
6. Cut dough into 7-oz. rolls and place in small loaf pans that are lightly greased with butter.
7. Let the dough proof in a warm area until it triples in size, then lightly brush the tops of the bread with egg wash.
8. Bake at 350 ºF for 15 minutes, turning the rolls after 7 minutes.

Method for brioche ice cream:
1. Place baked brioche on a baking tray and heat at 300ºF for 10 minutes.
2. While bread is heating, combine 1/3 of the milk with the sugar and boil.
3. Combine the other 2/3 of milk with the tuttopan and rum, and emulsify cold.
4. Combine both mixtures, add warmed bread, and cover and let soak for 24 hours.
5. Add to a Vita-Mix blender, and blend until smooth.
6. Strain and process the mixture in an ice-cream machine.

Method for passion fruit "mayo":
1. Combine 1/2 of the passion fruit puree with water, honey, and agar-agar and boil.
2. Strain and set in a shallow tray.
3. Once set, add to a blender and emulsify in yogurt, making sure not to overmix.
4. Strain and reserve cold.

Method for white coffee cream:
1. Infuse the cream and coffee beans overnight in a refrigerator.
2. Strain the cream and coffee beans, and bring the cream and sugar to a boil.
3. Remove from heat and emulsify the egg whites.
4. Continue to cook egg whites to 176ºF, and then add gelatin.
5. Strain and reserve cold.
6. Place in a large mixing bowl and whip until medium peak.

Method for banana pâte de fruit:
1. Combine first four ingredients and boil, making sure to dissolve everything well.
2. Remove from heat, then add citric acid.
3. Strain and set into desired shape or tray.

Garnish:
Stilton blue cheese
Fresh basil