Jamie Houghton’s Bermondsey Street Bees Creamed Somerset Ling Heather Honey & Toasted Oat Brioche
Jamie Houghton (Pastry Sous Chef to Benoit Blin at Le Manoir aux Quat’Saisons) has created these delicious brioche using Bermondsey Street Bees Ling Heather Honey – a match made in heaven!
• 250g strong white flour
• 30g Bermondsey Street Bees Ling Heather Honey
• 6g salt
• 13g yeast
• 150g whole egg
• 56g unsalted butter
- 100g milk
- 32g egg yolk
- 15g Bermondsey Street Bees Ling Heather Honey
- 11g corn flour
- 30g Bermondsey Street Bees Ling Heather Honey
- 20g water
- 10g Don Papa rum, or a good quality spiced rum
- 50g Bermondsey Street Bees Ling Heather Honey
- 20g icing sugar
- 1g lemon zest
- 50g oats
- 15g icing sugar
- Mix all the ingredients together except the butter for 5 minutes on a medium speed.
- After mixing, add the butter and mix for 7 minutes until a smooth dough in formed.
- Place on a clingfilmed tray and put in the fridge to firm up.
- Bring the milk to the boil.
- Place the egg yolks into a bowl, add 15g of honey and whisk, then whisk in the corn flour.
- Pour the boiled milk onto the egg mixture and mix, place back into the pan and return to a medium heat.
- Cook on a medium heat, whilst whisking constantly.
- Once boiling continue whisking for 5 minutes continuously to avoid sticking and cook the flour.
- Pour onto a tray and allow to cook down completely.
- Once cooled, weigh 90g of the cream and blitz in 30g of honey to form a smooth cream.
- Place all ingredients in a pan and warm, just so the honey and sugar melts.
- Mix the oats with icing sugar and layout onto a tray.
- Place under a grill set at 170°c and leave under the grill for 10 second intervals until fully caramelized.
- Roll the brioche using a little flour to a rectangle measuring 30cm x 25cm.
- With the short side to you, place the honey cream on the brioche and spread to the edges and sprinkle on some of the oats.
- Roll tightly starting with the edge closest to you making sure to give a good swirl in the roll.
- Once rolled, roll up in clingfilm tightly to keep its shape and place in the freezer for 1 hour.
- Once chilled enough to cut, cut with a sharp knife 2.5cm thick and place into a buttered muffin tin.
- Prove for 2 hours until half a cm from the top of the muffin tin and preheat the oven to 170°c.
- Brush the brioche lightly with egg wash and place in the oven for 14 minutes.
- Once baked and nicely golden take out from the oven and poke holes in the brioche with a cocktail stick. Brush generously with the honey glaze and sprinkle on toasted oats.