Coffee Meringue Kisses
For all the coffee lovers out there, this recipe is that sweet treat you are sure to gain an addicti...
"As with many cakes, this special treat of Brioche Vendéenne is usually bought at the local pâtisserie or boulangerie by French families to serve to visitors. It's served with coffee and is often dunked in the coffee. Skillful home cooks will derive great pleasure from making brioche." ~Gabriel Gaté. From the Vendée by Pierrick Boyer.
500 g (1 lb 2 oz) plain (all-purpose) flour
10 g (1/4 oz) salt
150 g (5 1/2 oz) caster (superfine) sugar
15 g (1/2 oz) dry yeast
4 eggs, at room temperature
1 tsp orange flower water
300 g (10 1/2 oz) unsalted butter
2 egg yolks mixed with
1 Tbs water
3 Tbs sesame seeds
In the bowl of an electric beater, place the flour, salt, caster sugar, dry yeast, eggs and orange flower water and beat on medium speed until it forms a smooth, elastic dough.
Reduce to low speed, add the butter bit by bit and beat until well incorporated. This takes about 10 minutes.
Remove the dough from the bowl and form it into a long piece. Place it on a baking tray lined with baking paper, cover with a damp tea towel and leave to rise for 2 hours.
Flatten the dough into a long rectangle and cut it into three long pieces. Roll each piece into a long baguette shape and form a plait with the three pieces of dough. Place on another baking tray lined with baking paper and leave to prove for about 1 hour in a warm place.
Preheat the oven to 160°C (320°F).
Brush the risen dough lightly with the egg yolk mixture and sprinkle with sesame seeds. Bake in the preheated oven for about 30 minutes. Cool the brioche before slicing.
Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Délicieux by Gabriel Gaté published by Hardie Grant Books RRP $49.99 and is available in stores nationally.