The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pull Apart Pecan Buns & Frangipane Persimmon Brioche Tarts - what to do with leftover brioche dough

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txfarmer's picture
txfarmer

Pull Apart Pecan Buns & Frangipane Persimmon Brioche Tarts - what to do with leftover brioche dough


I was up at 3:30 to bake sourdough pannetones last night, thanks to my starter that has a mind of its own and dislike preset schedules. It was a sucessful bake, the breads are being hung upside down at home as I type, will take pictures and post about my yearly sourdough holiday bread "torture" in a few days. In the mean time...


 


I had about 600g+ brioche dough leftover from my Tartine Kugelhopf (or Gugelhupf as Mini prefers :P), defrosed overnight (it had been frozen for about a week) and made two recipes from it. The first one is based on this recipe, with different dough obviously. I didn't retard the proof either, just proofed the shaped dough at room temp for about 2 hours. Used 450g of dough (in 12 pieces) for a 9inch pie pan. Gooey and delicious, butter and sugar melted and coated the pecan pieces, turning them into "candied pecans". Combined with "soft-beyond-belief" brioche dough, it was perfect for the brunch I was hosting.





Still got about 200g of dough left, and I made tarts with some FuYu persimmon I had on hand. The presentation was based on Wildyeast's post here. Each 4inch tart pan took about 80g of dough. Very delicate flavors, perfect for a light dessert or snack.





 


I am in love with shooting pictures in natural light!



---------------- Other holiday baking ---------------------


Over the past months also, I have been baking up a storm, most of these are for gifts, but I did sample plenty to make sure they are good!


 


German Springerle, took me quite a few tries to get right.



The molds are about "Twelve Days of Christmas", adds another dimension of fun!



Scotch shortbreads, made with cake flour + rice flour, velvety smooth and crumbly.



Chocolate version, dipped in chocolate ganache, just in case there's not enough chocoalte or calorie!



Chocolate cookie with peanut butter "surprise" center, recipe here



Another peanut butter cookie with PB chips and choc chips, recipe here



 


Submitting to Yeastspotting.

Comments

GSnyde's picture
GSnyde

I believe I will try that recipe next week.  Thanks.!


Glenn

txfarmer's picture
txfarmer

Good luck, hope you like those!

Brotfan's picture
Brotfan

Everything you make always looks wonderful. I baked 10 different kinds of christmas cookies so far and thought I was done. But then I saw your Scottish shortbread. Do you think you could post the recipe?


Thanks and Merry Christmas!


Kirsten

txfarmer's picture
txfarmer

For one 9X9 square pan, but I used 1 8inch fluted tart pan and 1 6inch round cake pan


 


cake flour, 225g


rice flour, 90g


butter, 227g


salt, 1/4tsp, softened


powder sugar, 100g


 


1. Mix together cake flour, rice flour, and salt, shift 3 times.


2. Beat buter until smooth, add in powder sugar, beat until fluffy


3. Add flour mixture in two additions, mix to combine, do not over-mix.


4. Spread evenly to pan


5. Bake at 300F for 55-60min, take out, cool for 5min, cut into small rectangles (if using 9inch square pan), or wedges (if using round), shift some sugar on top, bake for another 10min. Cool for 10min, take out the pieces, and put them on a baking tray with space in between, bake for another 10min to let the edge brown a little.

hanseata's picture
hanseata

That all looks too tempting! Especially the peanut butter cookies. Before I came to the US I never had anything to do with peanut butter, but now I love it.


I read the recipe for the "Surprise" cookies. The reviewers had several suggestions for additions (sourcream, another egg, less sugar) - did you follow those?


Happy holidays,


Karin


 

txfarmer's picture
txfarmer

PB is really a north American thing, isn't it? A lot of my European friends aren't into it. I didn't do any modifications, I find it works as is.

Mini Oven's picture
Mini Oven

Oh my!  Everything looks just too good!   Merry Christmas!

txfarmer's picture
txfarmer

Funny thing is that I hardly had any of my baked goodies. Sampled each a little, then they were either packed and sent out, or devoured by guests.

Daisy_A's picture
Daisy_A

Hi txfarmer,


All of these look gorgeous - thanks for sharing! Frangipane looks so delicate and pecan pullapart looks so tempting.


Photos in natural light are great also. Really like the pullapart with bokeh mirroring the pecan nuts. Are there flowers in the background? 


I am in a similar position, baking and photographing in the evening. Natural light brings out so much more detail, though. 


I am just getting into sweet doughs, but this post gives lots of ideas :-) 


If you use the internet for inspiration do you know this site -Canelle et Vanille? Is gluten free now but there are wheat flour recipes also. Reminded me of your post as the author often makes a batch of dough and uses it in different ways. I find the photography inspiring also. I mostly just gaze but with your much greater experience you might find something you like to bake.


Best wishes for a good holiday, Daisy_A


 

txfarmer's picture
txfarmer

Canelle et Vanille, I used to visit regularly, then it went gluten free, and I am addicted to gluten.:P However, I still like to go just to look at her pictures. So talented.


 


Oh yeah, those are indeed flowers in the background, and they are ... DAISIES! :D

Daisy_A's picture
Daisy_A

Hi txfarmer,


I have some wheat intolerant friends I would like to learn to bake for but admit I do tend to go to the gluten baking archives on Canelle et Vanille! Not sure of the properties of other flours.


Daisies - how cool! This is our garden at the moment - box and bamboo under snow.


With best wishes for the festive season, Daisy



GSnyde's picture
GSnyde

Txfarmer, thanks for the great recipe.  I made brioche dough yesterday and pecan buns today.  They are incredibly delectable.  I had family over for dessert tonight and got great compliments. I'll post pictures on my blog soon.  Happy new year!


Glenn