Directions

1. Brioche Method

    

   • Combine yeast with honey and ¾ cup water and reserve 15 minutes, until it starts to foam slightly.
   • In a standing mixer, beat 6 eggs with a wire whip attachment. Switch to a dough hook and add 1/3 flour and salt. Mix on low, and when dough pulls away from side of bowl, add second 1/3 and increase speed to medium. When dough pulls away from side of bowl, add remaining flour and mix until incorporated. Refrigerate dough in bowl for 30 minutes.
   • Remove bowl from refrigerator. With machine on low, add butter in quarters, mixing with dough hook. When all butter is incorporated, increase speed to medium for 1 minute. Brush dough with oil, cover in plastic and chill for 1 hour.
   • Return dough to floured surface and divide into 1 1/2-ounce balls. Spray brioche pans with baking spray and add dough balls. Make an egg wash with remaining 2 eggs, egg yolk and 2 tablespoons of warm water. Brush dough balls with egg wash and proof in a warm place until doubled in size.
   • Bake in a 350-degree F oven until golden brown, about 20 minutes.

    

2. Pumpkin Bisque

   • Cook butter and flour together for 3 minutes to make a roux, then reserve. In a separate saucepan, sauté garlic, onion, shallot and ginger together in olive oil until translucent. Add curry powder and toast for 1 minute. Add broth and bring to a simmer. Whisk in roux until dissolved. Add thyme, sage, basil, pumpkin and sugar. Bring to a rolling boil, then reduce heat and simmer for about 20 minutes. Pass through a fine-mesh strainer, then season with salt and white pepper. Serve soup garnished with diced butternut squash.