Brioche Roll with Joselito Chorizo and Porcini Mushrooms

Jonnie Boer

Brioche Roll with Joselito Chorizo and Porcini Mushrooms

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For Brioche Pastry: 

Flour 540G


Garantamax (improver) 27G


Sugar 15G


Salt 12G


Milk 120G


Eggs 4Units


Yeast 27G


Butter 145G



For Joselito Chorizo Cream:

Egg whites 45G


Yoghurt 40G White


Vinegar 8G


Joselito Chorizo Oil 150G





For Ceps: 

Ceps (porcini mushrooms) 100G

For Brioche Pastry:

1. Blend the eggs with the milk. 


2. Mix all the dry ingredients together (flour, garantamax, sugar and salt).


3. Then add the milk and eggs to the dry mixture. 


4. When it is thoroughly mixed, add the yeast in small pieces. 


5. After the yeast has fully dissolved, add the butter in small cubes. 


6. Let the dough rise. 


7. Divide the dough into balls of 8 grams each. 


8. Roll each into the right shape. 


9. Let the dough rise again in brioche pans.


10. Bake in a 160ºC oven for 12-16 minutes, until the brioches are done. 



For Joselito chorizo cream: 

1. Mix the yoghurt, egg whites and vinegar with hand blender. 


2. Add a thin stream of Joselito chorizo oil so that you get a thick cream. 


3. Season the cream to taste with salt. 


For Ceps:

1. Dry the ceps in a 60ºC oven overnight until the mushrooms are completely dry. 


2. Then grind them in the blender into a fine powder. 


3. If necessary, strain. 


To Serve:

1. Fill the brioche ball on the bottom with Joselito chorizo cream.

2. Sprinkle with the cep powder.


3. Make cut on top of the brioche and add a bit of the cream.


4. Decorate with herbs.