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Grana PadanoCold finger food

Pan Brioches with Grana Padano Mousse and Onion Jam

Name: Pan Brioches with Grana Padano Mousse and Onion Jam
Prep time: 2 h
Cook time: 2 h
Total time: 4 people
Yield: 4 people
Cuisine: Italian
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

Medium

4 people

2 h

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

STEP 1

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.

STEP 2

Add salt and the remaining butter and mix until satin-smooth.
Leave the mixture to rise for about 1 hour in a warm place.

STEP 3

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball.
Leave the balls to rise at 28°C until doubled in size.

STEP 4

Brash them with eggs and place in the oven at 168°C for about 18/20minutes.
Remove from the oven and brash them with syrup for that golden look.

STEP 5

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl.
Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

STEP 6

Cut the brioches in halves and pipe in the Grana Padano mousse.
Top with onion jam and chopped chives.

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Pan Brioches with Grana Padano Mousse and Onion Jam

Ingredients

For the Pan Briohes:200g Milk360g Unsalted Butter20g Salt1000g Flour460g Eggs40g Honey15g Marsala250g Mother dough (alternatively use dry or fresh yeast)25g Yeast1 Vanilla pod1 Orange zest1 Lemon zestChopped chives1g(x brioche) Onion jamSyrup

For the mousse:300g Mascarpone150g Grated Grana Padano, aged 20 Months300ml Whipped creamPinch of Salt2g 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.

Add salt and the remaining butter and mix until satin-smooth. Leave the mixture to rise for about 1 hour in a warm place.

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball. Leave the balls to rise at 28°C until doubled in size.

Brash them with eggs and place in the oven at 168°C for about 18/20minutes. Remove from the oven and brash them with syrup for that golden look.

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl. Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

Cut the brioches in halves and pipe in the Grana Padano mousse. Top with onion jam and chopped chives.

Related recipes

Leek Frittata with Grana Padano & Prosciutto di San Daniele

Fruit Smoothie with Grana Padano

Puff pastry Christmas trees with ham and Grana Padano

Cheese and Walnut Pies with Grana Padano and Thyme

An iconic product

The PDO

Fun Facts

The consortium members

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

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.

Add salt and the remaining butter and mix until satin-smooth.
Leave the mixture to rise for about 1 hour in a warm place.

To form the brioche, roll out the dough into long and thin rolls. Chjop the dough into small squares and then roll the squares in the palm of your hand to form a ball.
Leave the balls to rise at 28°C until doubled in size.

Brash them with eggs and place in the oven at 168°C for about 18/20minutes.
Remove from the oven and brash them with syrup for that golden look.

Mixthe mascarpone and Grana Padano cheese in the bowl of a food processor until smooth and creamy. Transfer to a mixing bowl.
Stir a small amount of the whipped cream into the Grana Padano mixture to lighten it. Add the remaining whipped cream and gently fold together until well combined.

Cut the brioches in halves and pipe in the Grana Padano mousse.
Top with onion jam and chopped chives.