Sunkist® Lemon Fennel Chicken Bechamel Brioche
By Chef Malek Larbi- Le Parfait Paris
Sunkist® Lemon Fennel Chicken Bechamel Brioche
By Chef Malek Larbi- Le Parfait Paris
Brioche Bun
Directions
- Put everything in a mixing bowl except for the butter. Mix for 10 minutes on speed 1 of your mixer.
- Add the butter on speed 2nd of your mixer. Mix for 5 minutes.
- The dough should have an internal temperature of 24C and should not be sticky.
- Make a big bowl with the dough.
- Leave it overnight in your fridge covered.
- The next day, press the dough a little bit everywhere to remove the excess of gas inside and split the dough in 15g each.
- Roll the dough into a small little bowl shape and let if proof for 4 hours.
- Bake the brioche in the oven at 155C for 12min.
Béchamel
Directions
- Melt the butter on the sauce pan. Once melted add the flour.
- Whisk until the roux is cooked. Add the milk in little by little and whisk until it becomes thick.
- Add the cheese, let it melt and let the preparation get to the right consistency.
- It should be thick enough to do a spread of it.
Lemon Fennel Chicken
Directions
- Dice the fennel and onions.
- Cook the onions in one sauce pan.
- Cook the fennel in another on low heat to keep its crunch.
- Cook the chicken breast in the oven at 180C for 25min.
- Remove the chicken from the oven, let it cool down and shred with a processor.
- In a mixing bowl, mix your onions, fennel, chicken, and béchamel. Add the Sunkist® Lemon zest and finish with the Sunkist® Lemon juice.
- Add salt and pepper to the preparation and mix it all together.
Assembly
Directions
- Cut your brioche in half.
- With 1.5" cookie spoon, scoop the chicken preparation on top of the bottom part of the brioche.
- Close the brioche.