Serves 4<\/p>\n
Preparation time: 20 minutes<\/strong><\/p>\n Cooking time: 30 minutes<\/strong><\/p>\n Standing time: 60 minutes<\/strong><\/p>\n <\/p>\n Picture a spiced brioche dotted with amarena cherries complemented by delicious Fourme d\u2019Ambert cheese. All that\u2019s missing is a Sauternes\/Ch\u00e2teau Coutet wine to make a perfect pairing.<\/p>\n <\/p>\n Ingredients:<\/strong><\/p>\n For the spiced brioche and amarena cherries:<\/strong><\/p>\n 300g flour<\/p>\n 15g baker\u2019s yeast<\/p>\n 4 eggs<\/p>\n 150g softened butter<\/p>\n 10g salt<\/p>\n 30g milk<\/p>\n 40g sugar<\/p>\n 1 level teaspoon allspice<\/p>\n 20 amarena cherries<\/p>\n 1 whole egg and some salt for the glaze<\/p>\n 200g Fourme d\u2019Ambert cheese<\/p>\n <\/p>\n Preparation:<\/strong> Put the flour, allspice, salt and sugar into a bowl.<\/p>\n Add the liquid mixture and knead everything together until the dough is elastic.<\/p>\n Then knead the softened butter into the dough.<\/p>\n Wrap the dough in plastic film and leave in a warm place to rise.<\/p>\n Fold the dough once it has doubled in size.<\/p>\n Mix in the cherries<\/p>\n Put the brioche dough in a cake mold.<\/p>\n Again leave the dough in a warm place to rise<\/p>\n Pre-heat the oven at 170\u00b0C. Glaze the brioche and cook it for about 30 minutes.<\/p>\n When it\u2019s cool, cut into slices<\/p>\n Toast the brioche slices and serve with generous slices of the Fourme d\u2019Ambert cheese.<\/p>\n Serve them accompanied with a delicious glass of Sauternes \/Ch\u00e2teau Coutet.<\/p>\n Suggestion:<\/strong><\/p>\n If you do not have any allspice, you can use a pinch of cinnamon and cloves.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 4 Preparation time: 20 minutes Cooking time: 30 minutes Standing time: 60 minutes Picture a spiced brioche dotted with amarena cherries complemented by delicious Fourme d\u2019Ambert cheese. All that\u2019s missing is a Sauternes\/Ch\u00e2teau Coutet wine to make a perfect pairing. Ingredients: For the spiced brioche and amarena cherries: 300g flour 15g baker\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":2520,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20,16],"tags":[],"class_list":["post-3093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_cheese","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3093"}],"version-history":[{"count":3,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3093\/revisions"}],"predecessor-version":[{"id":3096,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3093\/revisions\/3096"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2520"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMix the eggs and the baker\u2019s yeast in the lukewarm milk.<\/p>\n