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1
Brioche dough
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Start by gently warming the milk until it reaches a lukewarm temperature, then remove it from the heat.
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3
In a large mixing bowl, combine the flour, dried yeast, caster sugar, and fine sea salt. Add the lukewarm milk and two medium eggs to the dry ingredients, mixing until a sticky dough forms.
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4
Gradually incorporate the cold unsalted President butter and knead the dough for approximately 10-15 minutes until it becomes smooth, elastic, and is no longer sticky. You may dust the dough with extra flour as needed.
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Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for approximately 1-2 hours, or until it has doubled in size.
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6
Candied Nuts
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Briefly blanch the nuts in boiling water for 30 seconds, then drain them. Toss the warm nuts in icing sugar and deep fry them at 170°C for around 90 seconds, or until they become shiny and crisp
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Remove the nuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
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9
Crumb
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In a food processor, combine the candied pistachios, candied pecans, and crispy bacon. Pulse until you achieve a coarse crumb mixture.
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Once the brioche dough has trisen: Punch it down to release any air bubbles and turn it out onto a floured surface. Divide the dough into small portions and shape them into balls, then roll them into flat rounds or plats.
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12
Arrange the mini brioche doughs around the Camembert.
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Score the Camembert, then glaze it with cranberry sauce and brush the dough balls with the beaten egg yolk for glazing.
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Bake the tear-and-share brioche in a 180°C oven for about 20-25 minutes, or until the brioche is golden brown and fully cooked.
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Remove it from the oven and immediately sprinkle the candied nut and bacon crumb over the hot CST Camembert, then finish by adding dried cranberries.
