EatInEatOut Winter 2015 - Page 54

Stone Fruit Brioche Tartlets: FOR THE BRIOCHE DOUGH: 1 x 7 g (.25 oz.) instant yeast sachet 2 Tbsp warm water 1 2/3 cup flour 1/4 cup caster sugar 1/4 tsp salt 2 Tbsps milk 2 eggs 1 tsp vanilla extract 225 g butter, chopped and softened FOR THE FRANGIPANE: 1/2 cup almond meal 50 g / 2 oz. butter, melted 1/4 cup caster sugar 1 egg 1tsp vanilla extract THALIA HO is a self-taught baker, law student and francophile from Brisbane, Australia. She is the creator of french inspired food blog, butter and brioche, which chronicles her culinary explorations and adventures. Designed for the home baker, butter and brioche takes a decadent, honest and traditional approach to cooking. The blog features everything from tea cakes to extravagant gateaux, cookies to macarons and even luxurious breakfasts, brunches and savoury treats. As Thalia tells it, her life now revolves entirely around the creative process of butter and brioche. She tries to remain faithful to her studies and future as a legal professional as much as possible… but baking, in particular french baking – has entirely enraptured her heart. Mix the yeast and water in a small bowl. Set aside to prove for 5 minutes. Combine flour, sugar and salt in the bowl of a stand mixer fitted with a dough hook on a low speed. Add milk, eggs and vanilla to form a rough dough. Add the yeast mixture and increase the speed to medium. Mix to combine well for 5 minutes. Gradually add the butter on high speed for 7 minutes or until glossy and thick. Place the dough in a bowl covered with plastic wrap to rise in a warm place for 2 hours or until doubled. To make the frangipane, cream all the ingredients together. Set aside. Roll the dough out on a floured surface to 1 cm thick. Using a 7 cm cutter, cut 18 rounds from the dough. Transfer the rounds to 3 lined baking trays. Using a 5 cm cutter, press lightly into the rounds to create a border. Spoon a teaspoon of the frangipane into the tartlets then top with sliced fruit. Set aside for 1 hour to rise. Preheat oven to 350ºF. Bake the tartlets for 15-20 minutes or until golden. 54 WWW.EATINEATOUT.CA