Starters

Preparing the French brioches:

1. Mix the warm milk with the yeast and 1 teaspoon of sugar. Let it rest for 5 minutes, until the mixture becomes frothy.
2. In the bowl of a stand mixer, combine the flour, the remaining sugar, and the salt. Add the eggs and the milk-yeast mixture and mix until a rough dough forms.
3. Gradually incorporate the softened butter, a few pieces at a time, until fully absorbed. The dough should be smooth, supple, and slightly sticky. Knead for about 5 minutes with the mixer or 10 minutes by hand.
4. Cover the bowl and let it rise in a warm place for 45 minutes, until the dough has doubled in size.
5. Punch down the dough and divide it into 6 equal portions. From each portion, take a marble-sized piece and set it aside. Roll the larger portions into balls and place them in buttered muffin tins. Roll the small pieces into balls as well. Cover lightly and leave them rise for 1 hour.
6. Preheat the oven to 180 °C. Use your finger to make a well in the center of each brioche. Place the small balls of dough in the wells, then brush the tops with egg wash. Bake for 20–25 minutes, until the internal temperature reaches 90 °C.
7. Let cool slightly. Cut off the “tops” (set them aside) and carefully hollow out the inside of each brioche.

The filling:

8. Mix the EKABE full fat soft cheese with the goat cheese, shallots, parsley and chives. Season with salt and pepper.
9. Preheat the oven to 150 °C. Fill the brioches with the mixture and replace the tops.
10. Place the filled brioches on a baking tray and bake for 10 minutes, just to warm them through. Serve immediately with a rocket salad.