Kaviari’s Kristal caviar steamed brioche, Galician sea urchin velvet
Brioche
– 275 gr T55 flour
– 125 gr whole milk
– 10 gr yeast
– 30 gr sugar
– 30 gr of butter
– 3 gr salt
– 1 egg
– 3 egg yolks
Galician sea urchin velvet
– 250 gr fish stock
– 60 gr thick cream
– 50 gr Galician sea urchin tongue
– 50 gr hazelnut butter
– 4 gr salt
– 0,5 gr Agar
Brioche
Put the dry goods in the mixer. Heat the milk to about 30°C. Stir in yeast to dissolve and eggs. Mix for 5 minutes on speed 3, then add the butter. Mix for another 8 minutes on speed 5.
Let the dough rise for 45 minutes, then set aside in a cool place for at least 2 hours.
Divide the dough into 4 and form 4 balls. Put them together in a lightly buttered cake pan. Allow to grow for 45 minutes at room temperature.
Steam for 50 minutes at 100°C.
Galician Sea Urchin Velvet
Combine all ingredients and bring to a boil for 1 minute. Mix and filter.
Put in a 0.5 L siphon with 1 cartridge. Keep the siphon warm in a water bath at 65°C.
Finishing and dressing
Cut out the steamed brioche, then lightly color it with the hazelnut butter. Place on paper towels.
Using a Parisian apple spoon, make caviar domes and place on the brioche.
Emulsify the sea urchin velvet and pour it into the shell. Place the brioche with the caviar on top.
Recipe provided by Le Jardin Secret * in La Wantzenau
