Citrus & Chocolate Brioche Buns

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’œu­vre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

How to make pure food, bet­ter food and to econ­o­mize on the cost of same is just now tax­ing the atten­tion and inge­nu­ity of domes­tic sci­ence teach­ers and food experts gen­er­al­ly. The aver­age house­wife is intense­ly inter­est­ed in the result of these find­ings, and must keep in touch with them to keep up with the times and run her home in an intel­li­gent and eco­nom­i­cal as well as health­ful routine.

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faith­ful­ness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they originated.

“Do all kitchen work in a cer­tain order, using that rou­tine which expe­ri­ence has proved best for you.”

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than cus­tards. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

I didn’t have to stir it quite as often as I usu­al­ly do when I make jam, and I think it was because the heat was com­ing at the peach­es equal­ly from all sides of the pot which helped cook every­thing at the same pace, and made my cook­ing job eas­i­er since I didn’t have to hov­er around the pot.

Citrus & Chocolate Brioche Buns

  • Serv­ings: 1–2
  • Dif­fi­cul­ty: medi­um
  • Print

For the top­ping, I sim­mered down some rhubarb with fresh straw­ber­ries, sug­ar, a dash of water, and the husk of the vanil­la bean pod that was left after I scraped it out. This made the most refresh­ing & tangy syrup with a won­der­ful­ly sweet but not over­ly so fla­vor that only vanil­la can bring.

Ingredients

Citrus Brioche

  • 3 12 cups flour
  • 2 tea­spoons yeast
  • 12 cup whole milk
  • 12 cup sugar
  • 1 tea­spoon salt
  • 5 eggs
  • 2 table­spoons orange juice
  • 2 table­spoons orange zest
  • 1 cup unsalt­ed butter

Chocolate Filling

  • 4 ounces dark 70% chocolate
  • 13 cup whole milk
  • 3 table­spoons butter
  • 2 whisked egg whites
  • 12 cup sugar
  • 6 table­spoons flour
  • 5 table­spoons cocoa powder

Directions

  1. Pre­heat the oven to 325 degrees Fahren­heit. Put half the cream and all the sug­ar over the fire and stir until the sug­ar is dis­solved; take from the fire, and, when per­fect­ly cold, add the remain­ing half of the cream. Freeze the mix­ture, and add the bananas mashed or pressed through a colan­der. Put on the lid, adjust the crank, and turn until the mix­ture is frozen rather hard.
  2. Grate and sift the bis­cuits. Scald half the cream and the sug­ar; when cold, add the remain­ing cream and the vanil­la, and freeze. When frozen, remove the dash­er, stir in the pow­dered bis­cuits, and repack to ripen.
  3.  As soon as the cus­tard begins to thick­en the saucepan must be tak­en from the fire and the stir­ring con­tin­ued for a sec­ond or two longer. If the cook­ing is done in a dou­ble boil­er the risk of boil­ing is very much lessened.
  4. Blanch and pound or grate the nuts. Put half the cream and all the sug­ar in a dou­ble boil­er; stir until the sug­ar is dis­solved and stand aside to cool; when cold, add the nuts, the fla­vor­ing and the remain­ing cream, mix, add the col­or­ing, and turn into the freez­er to freeze. If green col­or­ing mat­ter is not at hand, a lit­tle spinach or pars­ley may be chopped and rubbed with a small quan­ti­ty of alcohol.
  5.  Before you send it to table, split the vanil­la bean, scrape out the seeds and add them to the hot cream, and add the bean bro­ken into pieces. Stir until the sug­ar is dis­solved, and strain through a colan­der. When this is cold, add the remain­ing cream and freeze. This should be repacked and giv­en two hours to ripen. Four would be better.
  6. Allow it to bake for 45–50 min­utes. Make an infu­sion of cof­fee by pour­ing half a pint of boil­ing milk on a heap­ing table­spoon­ful of pow­dered cof­fee. Put it aside to set­tle, and when cold strain off the milk and use with the eggs as in pre­vi­ous recipe.

Tips: As soon as the cus­tard begins to thick­en the saucepan must be tak­en from the fire and the stir­ring con­tin­ued for a sec­ond or two longer. If the cook­ing is done in a dou­ble boil­er the risk of boil­ing is very much less­ened. 

It is a wise plan to keep a vari­ety of Sum­mer Sausage on hand, as in a very few min­utes deli­cious sand­wich­es may be pre­pared with this, these sand­wich­es hav­ing the charm of nov­el­ty. It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they originated.

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sausage, but there are three or four which can be touched upon. To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they originated.

To have a thor­ough under­stand­ing of their good­ness one must not only read about them but taste them. They are the sta­ple diet in many for­eign coun­tries and in the Armour brand the native fla­vor­ing has been done with remark­able faithfulness—so much so that large quan­ti­ties are shipped from this coun­try every week to the coun­tries where they originated.

Cat­e­goriesAutumn Dessert Egg Sug­ar

Leave a Reply

Your email address will not be published.