Wild garlic pesto brioche

Wild garlic pesto brioche

You may have taken advantage of this weekend to pick wild garlic. It’s high season and it’s the perfect time to take advantage of it. The leaves are young, the taste is sharp. When the flowers arrive, it will be a little less tender and fragrant.

If you want picking tips, you can read this article. It’s a bit dated, but still relevant. The most difficult thing is to find a corner where he likes it. Otherwise, you can also find them in stores or at the market.
Last year, we found ourselves confined just when we could enjoy wild garlic. It was terribly frustrating. This year, I intend to redo all the recipes that I love and also try new ones.

I have already made a pesto. It’s the best way to enjoy it after all. It accompanied our Friday aperitif and the Saturday gnocchi. And finally, he ended up in the Sunday brioche. With salad and a slice of ham, it was the perfect lunch.
Making this brioche is not complicated. You can follow the step-by-step photos that I have slipped into the article.

Good tasting !

Wild garlic pesto brioche:


Almond and parmesan pesto:


100g wild garlic
40g almonds
40 g parmesan
olive oil
salt

Roast the almonds for about 12 minutes at 180°C.

Wash wild garlic. You can soak it for ten minutes in water to which you will add a little white vinegar. Rinse and dry.

In the blender, put the parmesan, and reduce it to a powder.
Add wild garlic, almonds, salt and a little oil. Blend until smooth. Add oil little by little, until the consistency is liquid enough to be spread easily.

Brioche:


90g milk

2 eggs
10g of sugar
350g T45 flour
1 heaped tsp dehydrated baker’s yeast
1 tsp salt
50g cold butter

In the bowl of your favorite robot, put the milk very lightly lukewarm and yeast. To mix together.

Add eggs and sugar.
Add the flour and salt, then knead at medium speed for 6/7 minutes. After 1 minute of kneading, add the butter in small pieces.

Film and let rise for about 1 hour.

Wild garlic pesto brioche

At the end of this time, place the dough on the lightly floured work surface and divide it into 3 .

Roll out 3 rounds of pasta. You can take a circle to cut the dough and have 3 regular circles.
Spread pesto on the first round, cover with another round, spread and cover with the last round.

Cut into 16 parts then twist and assemble them.
Leave to rise away from drafts for another hour.

Preheat the oven to 180°C.

Brush the brioche with milk and cook for 15/20 minutes.

Eat warm or cold.

Wild garlic pesto brioche

To finish: you can flavor your pesto with other dried fruits or choose another cheese than parmesan.

You will have leftover pesto to accompany the tasting or to flavor a pasta dish.

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