Berries and Blood Orange with Créme Chantilly

Berries and Blood Orange with Créme Chantilly

Mixed Berries and Blood Orange with Créme Chantilly
serves two
1/2 cup blackberries*
1/2 cup raspberries*
2-3 blood oranges, supremed
prepared créme chantilly

* If your berries are frozen, put them into a cast iron pan for a bit. They’ll thaw in no time.

Layer everything into four wine glasses and you’re good to go. This is a really awesome dessert for when you’re entertaining, and you want something that looks good, without going all out. It’s also excellent when you need to practice chantilly for midterms (my case). ;]

Créme Chantilly
8 oz heavy whipping creme or créme fraîche
1.25 oz powdered sugar
.5 oz – .9 oz vanilla extract

Chill your bowl and whip in the freezer prior to beginning, and keep your creme very cold. When your utensils are nice and chilled, whip your creme in an electric mixer until it forms soft peaks. Do this by slowly bringing the mixer up to medium speed. It’ll take a bit for soft peaks to form, but once they’re there, things move pretty quick so keep an eye on things.

Next, add your powdered sugar a little at a time, waiting for the first bit to be incorporated before adding the next. Adding everything at once will overwhelm the mixture, curdling the creme. Add your vanilla. Mix until you have semi-firm peaks and refrigerate until ready to use.

brioche à tête

This is the best bread to make when you want something kind of impressive, that isn’t too difficult to make. You can make the brioche à tête like this formula makes, or you can simply bake your brioche in a loaf pan (great for french toast!). Enjoy!

for the Brioche
1.75 oz milk
.25 oz yeast (instant)
2.25 oz pastry flour (or cake flour)
12 oz bread flour
.25 oz salt
1.5 oz sugar
7.75 oz whole eggs
7 oz butter, softened


for the french wash

3 egg yolks
1/4 cup heavy cream

Create a French sponge by combining milk and yeast, and sprinkling pastry flour over the mixture to cover everything (do not mix in pastry flour!!). Set aside for about twenty minutes, until the flour on top cracks.

Combine sugar, salt, eggs, bread flour and sponge. Using a stand mixer, mix with the dough hook on low speed for a minute or two. When everything comes together, increase speed and wait for the dough to wrap itself around the dough hook. It will make a slapping sound as the dough hits the bowl. Mix for 5-10 minutes. Scrape down sides of mixing bowl as needed. Slowly add the butter and beat for about five more minute. It should start slapping again! (It’s called baker’s music and when you have a great mixer, it’s beautiful)

Roll the super sticky dough into a ball and put it in a large oiled mixing bowl. Allow the dough to rise until it doubles in size. You can do this by setting it out at room temperature, or by putting it in the laundry room when the dryer is on, or by setting the bowl in a ray of sunshine that’s falling on the kitchen table. Or you can fake your own proofer by putting your oven the lowest setting (probably around 130[f]) and then turning it off once it’s heated. Using heat to proof the dough will cut the time it takes in half, but it won’t affect the final product so do whatever is easiest.

Punch the air out of the dough (don’t go nuts with this, just get the bubbles out) and shape into an equal amount of 1oz pieces and 2oz pieces. Roll everything into little balls and pop them on top of one another in a fluted pan, like this one .

Preheat your oven to 350(f) and let your brioches proof until they’re almost doubled in size. Brush them with your french wash and bake them until the internal temperature is about 195. Just watching them for browning won’t do it because the french wash will make them very dark, pretty quickly.