1747 N. Damen Ave.
Chicago, IL 60647
in Brioche with Sautéed Vegetables and Pea Sauce
Chef Mindy Segal of Hot Chocolate – Chicago, IL
Adapted by StarChefs
Yield: 4 Servings
- ¼ onion, roughly chopped
- 1 clove garlic, minced
- 1 quart vegetable stock
- 1 quart raw peas
- ¾ cup warm milk
- 1/8 cup dry yeast
- 3 eggs
- 1 ½ cups all-purpose flour
- 2 cups flour
- 2 ½ pounds all-purpose flour
- 1 ¼ cups sugar
- 1/8 cup salt
- 10 eggs
- 2 ounces honey
- 1 pound soft butter
- 1 wheel Taleggio cheese
- Egg wash
- 1 pound chanterelles, roughly chopped
- 1 pound baby squash, roughly chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
For Pea Sauce:
Sweat the onion and garlic in a saucepot until soft. Add the vegetable
stock and bring to a boil. Add the peas, simmering until peas are
just cooked, about 3-5 minutes. Place mixture in a blender and puree
until smooth. Strain through a fine mesh chinoise. Add salt and
pepper, and immediately cool down in an ice bath to protect the
In a large bowl, whisk together milk, yeast, eggs, and all-purpose
flour. Cover the mixture with the remaining 2 cups of flour and
let sit for about 20 minutes in a warm place.
Combine flour, sugar, and salt in a large mixing bowl with a dough
hook. Combine on medium speed and add eggs, sponge, and honey. Mix
until incorporated on medium speed and continue to mix for an additional
2 minutes. Slowly add the soft butter, allowing it to incorporate.
Pull dough out, place in a bowl, and cover with plastic wrap. When
dough has risen, uncover the bowl and punch the dough down with
your fist to get the air out. Cover the dough once again, place
in the cooler, and let it rise overnight.
Preheat oven to 400° F. Sprinkle a touch of
flour over a flat, dry surface and place dough in the center. With
a rolling pin, roll out the dough to ¼-inch thickness. Cut
the dough into 6-inch by 6-inch squares. Cut the wheel of Taleggio
into 2 ½-ounce blocks. Place cheese blocks in the center
of brioche squares. Brush the dough with egg wash and fold the corners
up to meet each other at the center, making sure the block of cheese
is completely covered and the brioche is sealed . Bake the brioche
squares in oven for 10 minutes, or until the outside is golden brown
and soft to the touch.
Heat olive oil in a sauté pan and add chanterelles and squash.
Sauté until light caramelization occurs. Remove from heat.
Add salt and pepper to taste.
To Assemble and Serve:
Place the sautéed vegetables in the center of the plate.
Drizzle pea sauce around the vegetables. Place the Taleggio in brioche
on top of the vegetables in the center of the plate and sprinkle
with fresh minced parsley, if desired.