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.
Brioche with cheese, garlic and parsley
250g of flour
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
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.
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…