There’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It’s worth the read and I encourage you to take a look. However, I don’t use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading
The title, “60 Second Brioche” (pronounced BREE-ohsh) comes from the article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around.
In my first book, “The New Pastry Cook”, the theme was to take a basic dough and make 10 to 12 items using that dough. When I first started learning to make the classic doughs I thought it a shame to spend the time to learn them and then use them for just one or two things. In the Bon Appetit article, they used the 11 recipes I developed for my book and an additional one I developed for them as they wanted an even dozen.
I learned to make many of the traditional French pastries from Andre Gotti, a marvelous French pastry chef. After I learned the traditional method, I became a consultant to Cuisinart specializing in pastry using the food processor. I modernized many of the traditional French techniques without sacrificing quality. Brioche was among them. Continue reading
Gooey butter cakes are a specialty of St. Louis. Lemon Gooey Butter Cake in a Brioche Crust takes this homey cake into another realm. The original gooey butter featured a yeast raised crust. It was later changed to a yellow cake by some. I have skirted the issue by using a rich brioche dough that is so easy to make you won’t believe it. I came up with this method years ago and it was featured on the cover and in a 10 page article in Bon Appetit magazine where it was used in 12 recipes I developed. It is also one of the chapters in my first book, The New Pastry Cook. The name 60 Second Brioche comes from the fact it takes about that long to mix in a food processor.
Because the dough is very rich in eggs and butter, a starter is used to multiple the number of yeast cells available to the finished dough. See Yeast as it Relates to Bread.
Gooey butter cakes are very rich. This Lemon Gooey Butter Cake is no exception. To help cut the sweetness of the filling I have paired it with a lemon curd. The curd cannot be made in a smaller amount so only half of it is used.
To make this Lemon Gooey Butter cake an even more remarkable dessert or coffeecake, it can be made in its entirety and frozen. Thaw it in the refrigerator overnight, then briefly heat it in a 350 degree oven for 10 to 15 minutes just to take the chill off.
I have included instructions for making the brioche in a mixer if there is no processor available. Continue reading