Christmas Savory Brioche Braid with Glazed Ham, Roasted Pears, and Gruyère Cream

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Toss the pears with olive oil, half of the thyme, a pinch of salt, and some black pepper. Spread on a tray and roast for 15 minutes, until tender but not falling apart. Remove and let cool.

2. 2

   Meanwhile, in a large bowl combine the bread flour, instant dry yeast, sugar, and 6 g of the salt. Add the warm milk, 1 egg, and 50 g of the softened butter. Knead for 8 to 10 minutes until you have a smooth, elastic dough.

3. 3

   Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm spot for 35 minutes, or until noticeably puffed.

4. 4

   In a skillet over medium heat, melt 10 g of butter. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the white wine and cook 2 more minutes to reduce slightly.

5. 5

   Lower the heat and add the cream cheese, grated Gruyère, nutmeg, the remaining thyme, and a pinch of black pepper. Stir until thick and smooth. Remove from the heat and let cool slightly.

6. 6

   In the same skillet or a small separate pan, combine the ham with the honey, Dijon mustard, the remaining 1 g of salt, and a little black pepper. Cook over medium heat for 3 to 4 minutes, stirring, until glossy and lightly caramelized. Let cool for a few minutes.

7. 7

   Preheat the oven again to 190°C / 375°F if needed. Line a baking tray with parchment paper. Roll the dough into a rectangle about 40 x 30 cm / 16 x 12 inches.

8. 8

   Spread the Gruyère cream in a center strip along the dough. Top with the glazed ham and the roasted pears. Cut diagonal strips on both sides of the center filling and cross them over alternately to form a sealed braid.

9. 9

   Transfer the braid to the tray. Beat the remaining egg and brush over the top. Bake at 190°C / 375°F for 30 to 35 minutes, until deeply golden and cooked through.

10. 10

    Let rest for 10 minutes before slicing. Finish with chopped fresh parsley and serve warm.