Amandine Geers’ recipe for royal brioche with figs and meadowsweet

1. Warm the milk. Turn off the heat, add the meadowsweet and let it infuse covered for 30 min. Filter and warm the milk again.

2. Mix 350 g of flour, salt and yeast in a bowl. Add the milk and stir a little to rehydrate the yeast. Mix the eggs then the sugar and mix for a few minutes. Pour in the rest of the flour and knead for several minutes. Finally, add the almond puree and knead again.

3. Leave to rest for 15 minutes under a cloth, after sprinkling lightly with flour. Knead one last time.

4. Wash, hull the figs and cut them into pieces.

5. Preheat the oven to 200°C. Line a baking tray with baking paper.

6. Roll out the dough and make incisions in the dough. Add the figs on top and drizzle with a little olive oil.

7. Bake for 20 to 25 minutes. Let cool before serving.

Amandine’s ticket

Today I invite you to a bucolic walk before going into the kitchen. Isn’t exercise a pillar of our health? You will be able to observe the meadowsweet, a tall perennial plant in damp meadows and ditches between June and early August, depending on the region.

Its strong almond aroma is irresistible and perfumes desserts, creams, ice creams and syrups. You will also find it in herbalists, because it contains medicinal virtues.

It is difficult to acclimatize it in gardens, unless you have a humid area where it will invite itself. It is an elegant plant, its cottony and delicate flowers are particularly melliferous, hence its name.

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