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Dessert

Brioches a LA Rochefort

A savory brioche filled with foie gras, truffles, Roquefort, rice, tomato puree, mustard, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Brioches a LA Rochefort

Oven, in the book's wordsA fairly hot oven

Ingredients

Directions

The book says “a fairly hot oven”. The 375°F (190°C) in the steps is the modern equivalent, not the book's own figure.

Make the brioche

  1. Prepare a savory savarin paste with flour, yeast, egg yolks, milk, parmesan, cayenne, and salt.

  2. Let the mixture rise.

  3. Fill 6 to 10 small buttered molds with the risen mixture.

  4. Let the filled molds prove for 10 minutes.

  5. Bake the brioche in a fairly hot oven at 375°F (190°C) for about 20 minutes.

  6. Unmold the baked brioche shapes.

  7. Let the unmolded brioche cool slightly.

  8. Scoop out the center of each brioche.

  9. Keep the scooped centers warm.

Make the rice filling

  1. Clean the rice and toss it in a saucepan with butter.

  2. Add beef stock and tomato puree to the rice mixture.

  3. Season the mixture with salt, paprika, and mustard to taste.

  4. Stir in the chopped truffles and Roquefort cheese.

  5. Cook the rice mixture in the oven for about 15 minutes.

Assemble and serve

  1. Heat the foie gras.

  2. Place a slice of foie gras on top of each brioche croustade.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Parmesan cheese + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten network that gives the savarin paste its structure.
Yeast
Produces gas as it ferments, making the paste rise and turn light.
Egg yolks
Add richness and help set the brioche crumb while it bakes.
Butter
Adds fat for richness and tenderness in the brioche and rice.
Roquefort cheese
Adds a sharp, salty tang and melts into the rice filling.
Foie gras
Provides rich, buttery fat as the luxurious topping.

The step that matters

Unmolding and scooping the brioche while still warm. Brioche that is cooled too long can become firm and crumbly, making it hard to scoop cleanly without breaking the shell that holds the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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