Vegan Escargot A La Bourguignonne En Croute Brioche + Cafe De Paris Butter

As I mentioned a few weeks ago, being a vegan can often be accompanied by a slew of cultural stereotypes: "Health Fanatic", "Hippy-Dippy", "Kombucha-Guzzling Yogi." You get the point. Sure, we all deeply value our bodies, how we treat them and animals. I'm here to buck that stereotype. Vegans can be cool AF. What better way for my to show that to the world than... 

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MY COOKBOOK GETTING PUBLISHED!!! I'll post detailed updates when I have them, but know that I am super-duper stoked in a whole new way. If my consistent rate of posting slacks off over the next few months, know it's because I'm hard at work. The quality of my book is my top priority.

Vegan "Escargot" A La Bourguignonne En Croute Vegan Brioche with Cafe De Paris "Butter"

Brioche ingredients...

• 6 TBSP Vegan Butter, plus extra for greasing pan
• 2 cups Flour
• 2 1/4 tsp Dry Active Yeast
• 2 TBSP Warm Water
• 1 TBSP Sugar
• 1 tsp Salt
• 1/2 c Vegan Heavy Cream, at room temperature
• 2-3 TBSP High Fat Soy Milk (I like Soy Dream) or Coconut Milk
• 2 TBSP melted Vegan Margarine mixed with 1 TBSP Vegan Heavy Cream/Plant Creamer, for "Egg" Wash

"Escargot" A La Bourguignonne ingredients....

• 18 Fresh Morel Mushrooms, cleaned (you can substitute Shiitakes or Chanterelles)
• 2 tsp Vegan Butter
• 1 medium Carrot, roughly chopped
• 1 small Onion, roughly chopped
• 1 stalk Celery, roughly chopped
• 1 bay leaf
• 6 Black Peppercorns
• Fresh Thyme
• 4 cups Low Sodium Vegetable Broth
• Salt

Vegan Cafe de Paris "Butter" ingredients...

• 3/4 cup Vegan Butter
• 1 TBSP Shallots, minced
• 1 clove Garlic, minced or pressed
• 1 TBSP Parsley, chopped
• 1 tsp Mustard
• 1/8 cup Vegan Heavy Cream mixed with 2 TBSP "Egg" Mix (of Vegan Liquid Eggs)
• 1 dash Vegan Worcestershire Sauce
• 1/4 cup Burgundy Wine
• Salt and Pepper, to taste

For the Brioche... 

Evenly coat a bread loaf pan with vegan butter and flour. 

In a large mixing bowl, mix 1/2 cup of the flour with the compressed yeast and water. Cover the bowl with a kitchen towel and set in a warm place (no hotter than 85 degrees F). Let the dough rise until it has doubled in size. 

Kneed the rest of the flour with the sugar, salt, heavy cream and soy milk. This mixture needs to be forcefully kneaded for about 15 minutes for the appropriate amount of gluten to develop in the dough. 

Once the dough has come together with a smooth consistency, work in the soft 6 TBSP of vegan butter. Now work the two dough mixtures together (the one you just kneeded + the one you set aside to rise) until you have one smooth ball of dough. 

Place the ball in a flour-coated mixing bowl, cover and place in the refrigerator for 1 hour. 

Preheat oven to 450 degrees F. 

Form the chilled dough into six even "balls", then place in them side-by-side in the greased/floured bread pan. Place the pan in a warm area, and allow the dough to rise again until doubled in size. 

Brush the top of the Brioche loaf with the faux "Egg" wash, then bake for 25-30 minutes until golden dark brown and set. Remove from the oven and set the pan on a cooling rack until cool enough to handle. 

Turn down the oven temperature to 425 degrees F (or preheat if you decided to take a break for a Mai Tai). Slice the Brioche into 1-inch-thick slices, then use a cookie cutter or the rim of a glass to cut 2-inch round discs from the slices. Press down in the center of each round to create a well where the "Escargot" will sit. 

Place the discs on a baking pan and put into the oven, then toast until light brown. 

 

For the "Escargot" Bourguignonne... 

Melt 2 tsp of vegan butter in a medium saucepan over medium heat and sauté morels for 2 minutes. Add the vegetables, vegetable broth and herbs to the saucepan, then bring to a simmer. Allow the mixture to simmer for 10 minutes. 

Prepare the Cafe de Paris "Butter" by creaming all of the ingredients together. Place in the refrigerator to chill.

Preheat your broiler. Place the Brioche discs back on a baking tray, then place 1 "Escargot" (Morel) in the well on each disc. Top with a dollop of Cafe de Paris "Butter", the place under the broiler for 1-2 minutes until the butter has browned.