Recently, I had left over brioche dough. The picture above is the predecessor to the Mango, Cream Cheese and Basil Brioche Pockets. Those were so good, we ate them straight out the oven.
But, here is how it went. Susan from Wild Yeast posted a lovely peach brioche tart in honor of Bri from Figs with Bri. I employed Susan's brioche recipe to make some rolls. With the leftover brioche dough, I turned to my pantry. Quickly, I knew that I wanted to sweet pocket; a sort of tea party food. The flow of mango has slowed slightly, but we still seem to have more. I tossed into my pocket some cream cheese with basil and topped it with mango. Then I set the brioche to have one last rise.
In that last rise, the miracle of the yeast seemed to happen in unheard proportions. Either it was a really warm day or we actually make bread correctly. But, the resulting pocket looked slightly unseemly in its overachiever's volume.
7 comments:
These look lovely, I am going to take a wild guess here and say you love mangos :)
I will have one for breakfast ...
What a great experiment! I loved the picture!
What a gorgeous brioche! Mango and cheese are two of my favourite ingredients :)
I love it shown in the tea cup! Did you bake it in there too?
Shari@Whisk: a food blog
That looks really good!
I love it!
Thanks for the comments. To answer the questions, I adore mangos, but it is also because my father loves to buy mango that I have been using them. And, I actually baked it in a muffin tin. But, they looked so nice in the tea cup.
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