Name: Brioche And Caramelized Onion Cube
Yield: Yield: About 40 Loaves/Cubes (4 to 6 Servings per cube); 140 kg/30 lb 13.82 oz
Cuisine: United States
Ingredients: Butter, pliable 2.36 kg 5 lb 3.15 oz 50.31%; Yeast, instant dry, gold label 56 g 1.98 oz 1.2%; Sugar 698 g 1 lb 8.64 oz 14.91%; Salt 122 g 4.33 oz 2.62%; Bread flour 4.69 kg 10 lb 5.27 oz 100%; Eggs, at 21°C/70°F 1.88 kg 4 lb 2.21 oz 40.06%; Caramelized Onions 3.12 kg 6 lb 14 oz 66.55%; Canola oil 400 g 14.11 oz 10%; Vidalia onions (or any other yellow onions) 3.6 kg 7 lb 14.98 oz 90%; Gold leaf sheets 40 40; Milk, at 21°C/70°F 1.09 kg 2 lb 6.28 oz 23.16%

Preparation info

Yield: About
4 to 6
Loaves/Cubes ( Servings per cube); 140 kg 30 lb 13.82 oz

Difficulty
Complex

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Caramelized Onions

Canola oil 400 g 14.11 oz 10%
Vidalia onions</

Method

For the caramelized onions: Heat the oil in a rondeau over high heat. When the oil begins to shimmer, add the onions and turn the heat down to medium-low.
Cook until the onions are completely caramelized, stirring frequently, about 1 hour. Cool at room temperature.
Pour the milk and eggs into a 20-