Pan Brioches with Grana Padano Mousse and Onion Jam
Medium
4 people
Chef Francesco Mazzei
Ingredients
For the Pan Briohes:
200g Milk
360g Unsalted Butter
20g Salt
1000g Flour
460g Eggs
40g Honey
15g Marsala
250g Mother dough (alternatively use dry or fresh yeast)
25g Yeast
1 Vanilla pod
1 Orange zest
1 Lemon zest
Chopped chives
1g(x brioche) Onion jam
Syrup
For the mousse:
300g Mascarpone
150g Grated Grana Padano, aged 20 Months
300ml Whipped cream
Pinch of Salt
2g Nutmeg
Preparation
Mix flour, yeast, mother dough, 350g eggs, 100g butter, milk, honey, marsala, vanilla, zest of orange and lemon in a large bowl.
Incorporate the remaining eggs till the mixture is nice and smooth.