Berry Brioche with Tahitian Vanilla Ice Cream

Description
Recipe by J.J. Stith chef at "Aqua", Bellagio Hotel, Las Vegas NV. Pretty tarts are made from brioche filled with a mixture of fresh berries. The tarts are served with homemade Tahitian vanilla ice cream -- Tahitian vanilla is very aromatic -- but may be served with excellent-quality purchased ice cream to simplify the recipe.

Tahitian vanilla ice cream

 * 2 cups milk
 * 2 cups cream
 * 1⅓ cups sugar
 * 1 pinch salt
 * 3 Tahitian vanilla beans
 * 22 egg yolks
 * 1 cup half-and-half

Brioche

 * 1½ teaspoons water, tepid temperature
 * ¾ ounce active dry yeast
 * 4 eggs
 * 3½ cups sifted all-purpose flour
 * ⅓ cup sugar
 * ½ teaspoon salt
 * 4 ounces unsalted butter, softened

Berry filling

 * 6 cups mixed berries (blue, rasp, black, straw)
 * ¾ cup sugar
 * 3 tablespoons cornstarch
 * 1 tablespoon lemon juice
 * 1 tablespoon vanilla extract
 * 1 pinch salt
 * 2 tablespoons turbinado sugar (opt, for decoration)

Berry coulis

 * 1½ cups mixed berries
 * ½ cup simple syrup
 * ½ medium lemon juice

Decorations

 * 1 cup crème anglaise
 * 10 sprigs mint
 * 10 pieces sugar, spirals or zig-zags (optional)

Tahitian vanilla ice cream

 * 1) Combine the milk, cream, sugar, and salt in a saucepan.
 * 2) Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
 * 3) Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
 * 4) Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
 * 5) Pour the yolks into the hot milk mixture, whisking gently to combine.
 * 6) Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
 * 7) Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
 * 8) Let chill, stirring occasionally as the mixture cools.
 * 9) When it is cold, stir in the half-and-half.
 * 10) Freeze in an ice cream maker according to manufacturer's directions.
 * 11) Pack into airtight freezer containers and freeze until ready to use.

Brioche

 * 1) Oil a large mixing bowl and set aside.
 * 2) Whisk the water, yeast, and eggs together.
 * 3) In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
 * 4) Slowly add the egg mixture.
 * 5) Mix until the dough forms a ball.
 * 6) Add the butter, a few small pieces at a time, until the butter is incorporated.
 * 7) Mix on medium speed for 4 minutes.
 * 8) Put the dough in the oiled bowl; the mixture will be soft.
 * 9) Cover with plastic wrap and place a towel on top.
 * 10) Refrigerate overnight.
 * 11) Line 2 sheet pans with parchment paper.
 * 12) Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
 * 13) Flour a work surface and roll out each ball of dough into a 6-inch circle.
 * 14) Brush off any excess flour.
 * 15) Refrigerate again.
 * 16) Place the circles on a work surface.
 * 17) Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
 * 18) Prick the bottoms with a fork and place on the prepared sheet pans.
 * 19) Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.

To finish

 * 1) Preheat the oven to 350°F (175°C).
 * 2) Gently toss the filling ingredients together.
 * 3) Mound into the prepared brioche tart shells; the filling will cook down.
 * 4) Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
 * 5) Remove and keep warm.

Berry coulis

 * 1) Purée the ingredients in a food processor or blender and strain through a fine-meshed sieve. Put in a squeeze bottle.
 * 2) To serve: place a brioche tart on each dessert plate.
 * 3) Dust with confectioner's sugar.
 * 4) Spoon berry coulis over the plates.
 * 5) Place drops of crème anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
 * 6) Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.