Brioche with Crayfish, Cucumber and Balsamic

Brioche dough

1. Mix 100 grams of flour with the soft butter until smooth and set aside.
2. Mix the remaining flour with powdered sugar, salt and eggs.
3. Dissolve the yeast in lukewarm milk and add this to the flour mixture.
4. Knead this dough for 15 minutes with the stand mixer until smooth.
5. Then add the flour-butter mixture and knead until fully incorporated.
6. Spread the dough on a tray and let rest for at least 3 hours in the refrigerator.
7. Then divide into equal portions and shape into balls.
8. Place the dough balls in a baking pan and let rise in a warm place until they increase approximately 33% in volume.
9. Brush with an egg yolk-water mixture (1:1).
10. Bake in a preheated oven at 170°C for 13 minutes.

Filling the brioche

1. Let the brioche cool slightly and cut open.
2. Fill each brioche with a spoonful of diced cucumber, some beech mushrooms and
3. crayfish.
4. Finish with a dollop of crème fraîche and balsamic syrup.
5. Serve lukewarm or at room temperature.

Enjoy your meal!