Recette
Surprise your guests with this original recipe, perfect for a gourmet menu or for Easter.
The cocotte egg is a true classic of our gastronomy. Here, we revisit it in a brioche version that can then be personalized according to individual tastes. Add to it according to your desires: grated Gruyère cheese, smoked salmon, goat cheese, bacon bits or grilled onions... A starter that will seduce everyone around the table.
For the brioche dough:
For garnish :
1. Pour the ingredients into a salad bowl or the bowl of your food processor. Mix and knead until the dough pulls away from the walls.
2. Leave the dough to rest under a damp cloth in a warm place until it has doubled in volume.
3. Divide the dough and shape into 8 to 10 balls according to the desired size (small or large gourmands).
4. Arrange them on a baking tray lined with baking paper or in brioche moulds.
5. Let sit at room temperature until doubled in volume.
6. Brush with egg yolk and bake at 180°C (preheated ventilated oven) for 15 to 20 minutes depending on the size of the buns.
7. Leave to cool. You can prepare them the day before.
8. Preheat your oven to 210°C.
9. Cut out their hat and hollow them out without drilling them.
10. Place the filling of your choice (cream, bacon bits, cheese, onions...) then break the egg into the brioche. Add salt and pepper.
11. Bake for 10 minutes without the hats then add them and continue cooking for 5 minutes until the egg is cooked.
12. Sprinkle with chives or fresh herbs and serve.
Tip: what to do with leftover brioche? Turn them into breadcrumbs! Preheat your oven to 160°C, coarsely chop your leftover brioche and bake for 30 minutes until they are well dried. Grind into breadcrumbs using a blender.