Brioche with cheese, garlic and parsley

Brioche with cheese, garlic and parsley

Place a hot, fluffy brioche on the aperitif table. I like! Usually, this kind of little attention is unanimous. Especially if this brioche is topped with cheese and flavored with garlic and parsley.
I wanted to test a new presentation, inspired by the peeling brioche. It’s very nice so that everyone can take a small piece. It is certain, I will make again brioches of this style, certainly by varying the flavors.

Of course, we are absolutely not obliged to reserve this brioche for aperitifs. It is also perfect for a TV set, or as a dinner, with a good salad.

I chose plain cream cheese, and added fresh parsley and smoked garlic. We could also choose to use a garlic and herb cheese directly. And suddenly, we could also consider other types of cheese spreads.
Delight assured!

Brioche with cheese, garlic and parsley

250g of flour
50ml milk
100ml cream
1 egg
1 tsp dehydrated baker’s yeast
15g of sugar
1/2 tsp salt
250g cream cheese
3 cloves of smoked garlic
1/2 bunch of parsley
salt pepper

I use my Thermomix, but the recipe adapts to your usual way of making.

In the bowl, put the milk, cream, egg, yeast and sugar.
Heat to 37°C.

Add the flour and salt, and knead for 6 minutes.
Leave to rise in the closed bowl for about 1 hour 30 minutes.

Finely chop the parsley and grate the garlic. To mix together.

Roll out the dough into a rectangle then spread with cheese.
Sprinkle with garlic and parsley and season.

Cut the dough into squares of about 5 cm, and put them on top of each other.
Arrange them as you go in a small greased dish (22X16).

Film and let rise again for about 1 hour 30 minutes.

Preheat the oven to 180°C.

Bake the brioche for about 20/25 minutes. Check for doneness with a wooden skewer.
Serve hot or lukewarm.

Brioche with cheese, garlic and parsley

To finish: it is important to choose a small enough mold, so that the result is nice.

As I said above, this recipe can be the basis of many variations. Besides, I have a few in mind that should be very nice. I’m going to try one out this week…

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