Culinary fusions, creativity, and attention to detail are the three characteristics of the food philosophy of Chef Michele Minchillo, of Vitium in Crema (CR), which are also found in his heavenly dessert Pan Brioche Rose Cake.
The main inspiration for the recipe comes from one of the chef’s childhood memories of eating pan bauletto with chocolate and hazelnut cream as a child. In the dessert he serves at the restaurant, the only Michelin Star in the entire province of Cremona, the parts are reversed: the bread becomes an ice cream (pan brioche), to be spread on a chocolate (rose) cake creating a sweet play of temperatures, between the warmth of the freshly baked cake and the cold of the ice cream. Here is the recipe.
Ingredients for 4 people
For the Biga Yeast Starter
For the Dough
For the Filling
For the pan brioche ice cream
For the Raisin and Strawberry Salad
Procedure
For the Biga Yeast Starter
Knead the ingredients together. Allow to double – this will take about two hours.
For the Dough
Combine the biga with the dough ingredients. Knead, adding one egg at a time until the gluten mesh (a very dense network that, just like a mesh with fine textures, holds the carbon dioxide produced by the yeast) is reached. Add the butter, stirring to obtain a homogeneous mixture. Allow to rise at 4°C overnight.
For the Filling
The next day, roll out the dough and lay the filling on top. Roll up and form into cylinders. Let rise in a baking dish for about an hour. Bake at 180°C for 18 minutes with the valve closed.
For the pan brioche ice cream
Bake the pan brioche and milk, at 83°C for 2 hours, inside a vacuum bag. Inside a Thermomix, combine the freshly cooked pan brioche and milk with the other ingredients. Bring the temperature to 80°C. Place the mixture in a Pacojet sleeve. Blast and pacossare.
For the Raisin and Strawberry Salad
Cut the strawberries into brunoise. Combine all ingredients, leave to marinate overnight.
Serving
Arrange the raisin and strawberry salad on the base of the plate. Lay the ice cream on top. Serve, on the side, with the rose cake.