Duck Fat and Thyme Brioche - Chef Recipe by Sam Moore

Ingredients

For the brioche:

500 g bakers flour
10 g table salt
100 g milk at 37 C
14 g instant yeast
30 g caster sugar
200 g eggs (beaten)
370 g diced butter
Lemon Zest
1/4 bunch thyme

For the onion jam:

100 g onion jam purée
200 g beurre noisette, melted
200 g unsalted buter
Thyme sprigs
Maldon salt

For the onion jam purée:

500 g brown onion, thinly sliced
50 g unsalted butter, diced
10 g extra virgin olive oil
50 g sugar
25 g sherry Vinegar
Maldon Salt

For the beurre noisette:

250 g unsalted butter

Method

For the brioche:

Place the flour and table salt into a machine bowl with a hook attachment and work briefly on a medium speed.

Combine the warm milk and the yeast well. Add this along with the eggs into the flour mixture and work on a low speed for 4 minutes.

While keeping the dough working add the butter pieces one by one at 5-10 second intervals so each piece is thoroughly incorporated into the dough.

Turn the dough out into a lightly floured bowl and cover with cling wrap and chill overnight in the fridge. Knock back the next day and scale the mixture into 30 gram pieces, roll into even-sized balls and place into a 10 cm springform cake tin which has been lined with silicone paper.

Place into the prover until double in size then egg wash and sprinkle with salt flakes.

Place into a preheated oven at 180 C and bake for about 15 minutes until golden brown.

Sprinkle freshly picked thyme on top.

For the onion jam purée:

In a large pot, melt the butter with olive oil. Once the butter is hot enough, sauté the onion in a low heat with salt until almost caramelised.

Add sugar and vinegar and cook more until caramelised.

In a Vita-Mix, blend well to make purée.

For the beurre noisette:

In a medium-sized pot, add butter and heat it on a medium heat. Butter will be foamy and change the colour as it getting cooked. Keep whisking to prevent milk solid getting burnt.

Once the butter has changed the colour to nutty brown, cool it down quickly over ice bath.

For the onion jam:

In a Kitchen Aid with a whisk attached, add unsalted butter then whip it at a low speed. While the machine is running, slowly pour melted beurre noisette until all are incorporated.

Add onion jam purée then whisk a little more to blend.

Pipe the butter in a mould then freeze them. Once the butter is set, pop them out sprinkle thyme and flaked salt before serving.

Recipe provided by Atelier By Sofitel