Mini crayfish brioche with dill crème fraîche – Food & Home Magazine

Ingredients

• <h3>Brioche</h3>
• 1 x 10g packet instant yeast
• 45ml (3 tbsp) sugar
• 125ml (½ cup) warm water
• 6 large eggs
• 540g (4½ cups) cake flour
• 7,5ml (1½ tsp) salt
• 120g unsalted butter, softened
• 1 egg, beaten, for egg wash
• 5 – 6 crayfish tails, shells removed
• 45ml (3 tbsp) olive oil
• 2 garlic cloves, chopped
• 1 red chilli, seeded and finely chopped
• salt and freshly ground black pepper, to taste
• juice of ½ a lemon
• <h3>Dill crème fraîche</h3>
• 250g crème fraîche
• 30 – 45ml (2 – 3 tbsp) lemon juice
• 60ml (¼ cup) fresh dill, chopped
• 15ml (1 tbsp) olive oil
• micro greens, to serve
• cucumber ribbons, to serve