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Forest fruit burger ©️ Nel Brouwer-van den Bergh

Forest fruit burger

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French

Ingredients
  

Ingredients for the brioche buns

  • 9 oz (250 g) flour
  • 3 eggs
  • 1/2 oz (14 g) dried yeast
  • 1 tbsp water for dissolving the yeast
  • 1.5 tbsp sugar for dissolving the yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 3.7 oz (100 g) soft butter

Ingredients for the fruit dressing

  • 4 oz (110 g) strawberries
  • 4 oz (110 g) raspberries
  • 4 oz (110 g) blackberries
  • 1 oz (25 g) crystal sugar
  • 1/2 tsp lemon juice

Ingredients for the vanilla cream and caramel butter

  • 1/2 egg
  • 2 oz (60 g) sugar
  • 3.5 oz (100 g) full cream milk
  • 3.5 oz (100g) cream (fat content 20%)
  • 1 pod of vanilla
  • 2 oz (60 g) butter
  • 2 oz (60 g) sugar

Instructions
 

Making the brioche buns

  • Put the flour on the counter and make in the middle a hole
  • Dissolve the yeast in the tbsp water and 1.5 tbsp sugar
  • Add the dissolved yeast, the eggs the sugar and the salt to the flour
  • Knead the dough by hand for 2 minutes
  • Thereafter add the butter in parts and knead through the dough.
  • Knead for 10 minutes
  • Make a ball and let it rise for 1 hr, covered by plastic wrap or a wet towel. Thereafter place the ball wrapped in the fridge. This is also a good point to keep it in the fridge and get back to baking the rolls the next day Otherwise continue after 1 h in the fridge
  • Then divide into 6 balls of each 1.5 oz (40g) and let them rise for an hour at room temperature on a counter dusted with flour.
  • Thereafter bake them golden brown in a pre-heated oven at 357 F (180 C) for 20 minutes
  • Let them cool down at room temperature

Preparing the fruit

  • Start with washing the fruit and reserving almost 2 oz of each of the strawberries, raspberries and black berries for later
  • In a skillet at low fire, mix the remaining fruit with the sugar and the lemon juice for around 5 minutes until it has become a fruit sauce
  • Let it cool down first and after that mix in the reserved, fresh fruit and keep the whole thing refrigerated.

Making the vanilla cream and coat the buns

  • Mix the egg, sugar, milk, cream and the vanilla pod interior.
  • Then when cooled down, cut the buns in half and soak each half for 5 minutes in the vanilla cream you can do this in portions

Decorating and finishing of the dessert

  • Mix the sugar and butter into a cream and then heat it in a skillet, until it becomes brown and fragrant. fry each halve on one side in the caramel butter and take out and cool down.
  • Then divide the halves over the plates, put the fruit on the lower halves and place the other halves on top. Serve.

Notes

Method: oven baking
Food allergy & intolerance information: milk cream, egg
Keyword brioche dough,, caramel butter, forest fruit, vanilla cream