WALNUT BRIOCHE

DUCK FAT.. “La Délicate”

The ultimate in comfort food as the autumn slowly gives way to winter. That brioche!!! Simply Sublim' with golden walnuts and the refinement of Sublim’ “La Délicate” duck fat for extra finesse, both in terms of taste and texture. Good fat is a part of life and a part of fine cuisine too!

SEE MORE DUCK FAT.. “La Délicate”

Preparation : 30 mins

Baking : 40 mins

For 1 cake or brioche tin

For 1 brioche (cake tin)

125 g plain flour (T45 type)

125 g strong white flour (T65 type)

75 g Sublim’ “La Délicate” duck fat

40 g caster sugar

10 g fresh yeast

5 g salt

180 g eggs

50 g candied lemon, cubed

100 g walnut kernels

1 tbsp Sublim’ “La Délicate” duck fat Fleur de sel

25 g pearl sugar (optional)

Ustensils

1 mould

1 stand mixer

Préparation

Sauté the walnut kernels in 1 tablespoon of Sublim’ “La Délicate” duck fat and season with a pinch of fleur de sel;

Add the flour, crumbled yeast and sugar into the bowl of a stand mixer;
Add the beaten eggs and water;
Knead with the hook attachment for 10 to 12 mins;

Add the fine salt, then the duck fat a little at a time;
Knead for at least 10 minutes: the dough must be sticky and uniform;
Gather the dough;
Cover with film or a damp cloth and leave to rise at room temperature for 2 hours;
Then knock back the dough (to expel the air);
Place in a container, cover and leave in the refrigerator overnight;

Knock back the dough, shape into balls, and add to a greased terrine mould;
Leave to prove at room temperature for 2 to 2 ½ hrs;
Preheat the oven to 170°C;
Glaze with a beaten egg (or an egg yolk), working gently so as not to pierce the dough;
Sprinkle with pearl sugar;
Bake for about 35 mins; (depending on the oven)
Wait at least 5 minutes before turning it out of the mould.

Soup, or puree?