Butchy brioche and strawberry compote with olive oil from Nice PDO
Ingredients
For
6
personnes
- 510 g type 45 flour
- 12 g fresh baker’s yeast
- 60 g whole milk
- 2 eggs
- 2 tbsp olive oil from Nice PDO
- 200 g full-fat crème fraîche
- 110 g of sugar
- 1 teaspoon of salt
- Icing sugar
For the strawberry compote:
- 250 g strawberries
- 2 tbsp olive oil from Nice PDO
- 1 tablespoon of sugar
Tip
This hearty brioche and its strawberry compote, both flavoured with ‘subtle taste’ olive oil, will be the perfect way to round off your meals on sunny days. The subtly flavoured olive oil from Nice, PDO, brings notes of almond, raw artichoke, broom flowers, hay and pastry, which are particularly well-suited to making desserts (you could also use an PDO olive oil from Nyons or Corsica – Oliu di Corsica – harvested using traditional methods, whose mild flavour will pair perfectly with this dish).
Instructions
- This recipe isn’t complicated to make, but you’ll need a bit of patience whilst the dough rises. Start by crumbling the yeast into 50 g of flour and adding the lukewarm milk. Leave to rest for 15 minutes.
- Pour the remaining sifted flour into the food processor bowl, add the activated yeast, followed by the whole eggs, olive oil, cream, sugar and salt in that order, and knead the mixture with the dough hook for about 10 minutes on medium speed. Stop the food processor when the dough comes away easily from the sides.
- Cover with a tea towel and leave at room temperature for at least 3 hours, until the dough has doubled in size.
- Knock the air out of the dough and knead it for a few more minutes using the dough hook. Knocking the air out will ensure the dough rises evenly.
- Dust your work surface with flour, then shape the dough into 8 to 12 balls of roughly equal weight.
- Place the balls of dough, making sure they do not touch each other, in the tin of your choice. Cover with a tea towel and leave to rise again for at least 2 hours.
- Once the second proving period is over, brush the brioche with a little milk and bake for 30 minutes at 150°C.
- As soon as it comes out of the oven, brush the butchy brioche with a little olive oil, then dust with icing sugar.
- Prepare the strawberry compote:
- Wash and hull the strawberries, then cut them into halves or quarters (depending on their size). Set half of them aside.
- Mix the olive oil and sugar in a frying pan, then add half the strawberries. Cook them for a few minutes (3 to 5 minutes) until caramelised.
- Arrange the candied strawberries and fresh strawberries on top of the cooled Butchy brioche.
Tip
This hearty brioche and its strawberry compote, both flavoured with ‘subtle taste’ olive oil, will be the perfect way to round off your meals on sunny days. The subtly flavoured olive oil from Nice, PDO, brings notes of almond, raw artichoke, broom flowers, hay and pastry, which are particularly well-suited to making desserts (you could also use an PDO olive oil from Nyons or Corsica – Oliu di Corsica – harvested using traditional methods, whose mild flavour will pair perfectly with this dish).
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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