Brioche pudding with rhubarb and raspberries
Automatic programme‘brioche’ (Step 3)
1. The day before, heat up the milk in a small pan until it is lukewarm. Crumble the yeast into a mixing bowl. In another bowl, mix together the flour with the sugar and 5 g salt, then add the dry mixture to the yeast. Gradually pour in the milk and the eggs, then knead in a food processor until the dough comes away from the bowl.
2. Cut the butter into small cubes, gradually add them to the dough and continue kneading until the dough comes away from the bowl again. Leave the dough to prove (uncovered) in the X BO (40°C/40% humidity) for around 1 hour.
3. Grease the tin. Once the dough has doubled in size, take it out of the oven, knead it again then put it in the greased tin. Leave the dough to prove once again in the X BO for around 30 minutes until it has doubled in size, then remove it from the oven and heat the X BO to 100°C/100% humidity. Steam the brioche in the X BO for around 7 minutes, then finish baking it for around 10 minutes at 160°C/-100% humidity. Leave the brioche to cool on a cake rack, them wrap it in tin foil and keep it in a cool place for around 8 hours.
4. Wash and trim the rhubarb. Cut the stalks into 2 cm chunks and place them on the non-perforated steamer tray.
5. Stir together the sugar and 50 g water in a small pan, bring to the boil briefly until the sugar has completely dissolved. Sort the raspberries, briefly wash them and dab them dry. Cut the vanilla pod lengthwise and remove the seeds with the back of a knife. Peel the ginger.
6. Spread the raspberries, vanilla seeds, cinnamon stick and ginger over the rhubarb, cover everything with the sugar water and cook in the X BO (90°C/60% humidity) for around 14 minutes until the rhubarb is soft. Next, remove the ingredients from the oven and leave them to cool, then strain them through a sieve, catch the juice and use it to flavour drinks if desired. Set aside a few slices of rhubarb for the garnish.
7. Heat up the milk in a small pan until it is lukewarm. Grease the oven dish and sprinkle it with sugar or ground nuts. Cut the vanilla pod lengthwise and remove the seeds with the back of a knife.
8. Cut the brioche that you made yesterday into slices (approx. 0.5 cm thick). Whisk together the lukewarm milk, cream, eggs, sugar and vanilla seeds in a bowl. Put the brioche slices into the mixture and leave them to soak for a few minutes.
9. Line the base of the oven dish with some slices of brioche, then top with half of the poached rhubarb. Repeat this process and top with a final layer of brioche. Pour the remaining egg glaze on top. Bake in the X BO (160°C/40% humidity) for around 20 minutes, then leave to cool until further use.
10. Put the fir tree syrup and the sugar into a blender and blend into a fine purée.
11. Whisk the egg whites until firm with 50 g fir tree sugar. Gradually sieve the icing sugar into the meringue mixture until it is very shiny and very hard to whisk.
12. Slice the brioche pudding into four evenly sized portions and put them on the universal tray. Put the meringue into a piping bag with a star nozzle and pipe large beads (close together) on top of the pudding. Bake in the middle shelf of the X BO (200°C/0% humidity) for around 8 minutes.
13. Rinse the raspberries briefly and dab them dry carefully. Set aside four of the best-looking ones for the garnish, then put the rest in a tall mixing jug and blend into a fine coulis. Strain the coulis through a sieve.
14. Arrange the brioche pudding on four plates, pour some raspberry coulis around the pudding and garnish with fresh raspberries and rhubarb. Serve while still warm.
This and other inspiring recipes can be found in the cookbook for the BORA X BO.
Preparation time: 1 hr
Proving time: 1 hr 30 min
Waiting time: 8 hrs
Baking time: 37 min
Cooking time: 22 min
For the brioche
- 25 g milk
- 7 g fresh yeast
- 180 g flour
- 15 g raw cane sugar
- Natural or sea salt
- 2 eggs (size M)
- 75 g butter
- 1 loaf tin (approx. 25 × 10 cm)
- Butter for greasing
For the rhubarb
- 8 medium-thick rhubarb stalks
- 200 g raw cane sugar
- 50 g raspberries
- 1 vanilla pod
- 5 g ginger
- 1 cinnamon stick
For the brioche pudding
- 125 g milk (or oat drink)
- 1 vanilla pod
- 125 g cream (or vegetable fat)
- 3 eggs (size M)
- 35 g raw cane sugar
- 1 oven dish (25 × 14 cm)
- Butter for greasing
- Raw cane sugar or ground nuts (to sprinkle onto the oven dish)
For the meringue
- 50 g fir tree syrup
- 80 g raw cane sugar
- 2 egg whites (size M)
- 80 g raw cane icing sugar
- 250 g raspberries
- Piping bag with star nozzle
Special programme ‘prove dough’ (Steps 2 + 3)