This is the first part. See part 2: https://dai.ly/x8206w8<br /><br />Culin'Art Live session, Greta du Velay<br /><br />Chiefs: Sandy Caire and Daniel Lopez<br /><br />Soft bread creamy « pain perdu » brioche with citrus and figs<br />(4 people)<br /><br />-- Brioches --<br />Flour 500g<br />Fine salt 2g<br />Sugar 40g<br />Yeast 21g<br />Water 150g<br />Butter 125g<br />Eggs 3p<br /><br />-- Creamy citrus --<br />Sugar 150g<br />Eggs 4p<br />Butter 100g<br />Organic lemon 2p<br />Organic orange 1p<br /><br />-- Lemon verbena pearls --<br />Lemon juice 25g<br />Verbena leaf infusion 75g<br />Sugar 20g<br />Agar agar 2g<br />Turmeric 1 point of a knife<br />Verbena Alcohol<br /> Eggnog (lait de poule) <br />Milk 100g<br />Cream 50g<br />Sugar 40g<br />Eggs 2p<br /><br />-- Various --<br />Verbena leaves<br />Fresh figs<br />Fig jam puree<br />Vanilla whipped cream<br />
