Best 7 Toasted Brioche Rounds With Creme Fraiche And Caviar Recipes

TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR

Steps:

• Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
• Place a dollop of creme fraiche on each round, and top with caviar.

CAVIAR AND CRèME FRAîCHE TARTLETS

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES

Steps:

• Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
• Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE

Steps:

• Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
• Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
• Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
• Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
• Cut the brioche slices in half on the diagonal, and place them on a platter.
• When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
• Dollop each toast with crème fraîche and scatter the herbs over the top.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
• Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
• Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
• Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
• Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE

Steps:

• Preheat oven to 225 degrees F.
• In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
• Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
• In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
• Transfer the cream and egg mixture to a 9x13 baking dish.
• Heat a large cast-iron griddle over moderate heat and lightly butter it.
• Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
• Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
• Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
• Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.