Honey Anchovie Aioli
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
This recipe is scaled to yield 10, 4" hamburger brioche buns scaled to 100 grams a piece. This is a good size bun when working with 4 ounce/113 gram hamburger patties formed to a 3.75"/9.5 cm diameter.
For detailed instructions, please review our original recipe here. You can also watch our video demonstration.
This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.
To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.
This is our "coffee and doughnuts" dessert that we serve at Stella. It's a simple pate a choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion. This recipe can also be used for churros by simply fitting your pastry bag with a star tip. See attached recipe for "buttered mocha emulsion."
Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.
The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
The ultimate hamburger brioche bun recipe ... need I say more?