Ventres choux

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Ventres choux

2 pounds beef, pork, or lamb 1 kilogram
1/2 pound ham 200 grams
1/4 cup butter 100 grams
1 egg yolk 1
2 pounds cabbage 1 kilogram
A small handful chervil, fresh A small handful
A small handful tarragon, fresh A small handful
1/2 pound brioche dough 250 grams
2 cups chicken stock 1/2 litres
  Salt, to taste  
  Pepper, freshly ground, to taste  



Serves 4
Serves 4
Preparation

Cut the cabbage into quarters, remove the heart, chop.
Peel the ham and cut into bit-size chunks.
Trim the meat and cut into cubes.
Wash, drain and crush the herbs.

Precooking

Brown the ham in butter, add the cabbage.
Add salt and pepper, cook for 5-6 minutes, remove from heat, ass herbs.
In the same pan, brown the rest of the meat, add the stock, and reduce.

Fill the pots 3/4 full with cabbage mixture.
Add the meat mixture.
Add remaining cabbage mixture.
Cover with dough.

Baking/Finishing

Let raise for 30 minutes in a warm place.
Brush with egg yolk.
Bake at 350F (180C) for 10 minutes. Pasty should be cooked, but not burned.

Decorate with a bay leaf.

Brioche Bread

1/3 cup warm whole milk  
2 1/4 teaspoons active dry yeast  
1 egg, large  
2 cups flour  
     
1/3 cup sugar  
1 teaspoon salt  
4 eggs, large, lightly beaten, room temperature  
1 1/2 cups flour  
3/4 cup butter, unsalted, room temperature 6 ounces
  Pepper, freshly ground, to taste  



Makes 3 loaves
 
Sponge

Combine the milk, yeast, egg, and 1 cup of flour. Mix until just blended.
Cover with remaining cup of flour.
Set aside, uncovered, for 30-40 minutes.
The flour coating should crack.

Add the sugar, salt, eggs and 1 cup of flour to the sponge.
Blend until they are about to come together.
Add 1/2 cup flour.
Mix for 15 minutes.

Cream butter. Add by tablespoon to dough.
Beat until incorporated. About 5 minutes.
You may need to add another tablespoon of flour for dough to come together.

Dough should be cool, soft, and still sticky.

Transfer the dough to a very large buttered bowl.
Cover tightly with plastic wrap.
Let rise at room temperature until doubled.
Approximately 2 to 2 1/2 hours.

Deflate the dough by putting your fingers underneath, lifting a section,
and letting it drop back into the bowl. Work around the bowl.
Cover the bowl in plastic wrap again.
Refrigerate overnight, for at least 4 to 6 hours until doubled.

Use for Ventres choux, or bake into loaves.
(Dough can be frozen for a month, tightly wrapped in plastic.)

Divide into three loaves.
Divide each loaf into 6 balls. Make 2 rows of 3 in the loaf pan.
Cover with plastic, let rise for 2 hours till doubled.
Brush loaf with egg wash.
Using scissors, cut a cross in each of the 6 balls of dough.
Bake at 375F for 30 minutes.
Cool on rake.

After preparation, all the flavours explode when the lid is opened.

Vendee has historically been known for it's 'little cabbage pots', Ventres choux.

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Updated 2009:06:21:00:00:00.00
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