Mini crayfish brioche with dill crème fraîche

For the brioche, dissolve the yeast and sugar in warm water for 5 minutes. Add the eggs, beating well after each addition until the mixture is combined.

Add half of the flour and all of the salt to the egg mixture and continue beating. Add the remaining flour and beat until a sticky dough forms.

Cover with plastic wrap and refrigerate for 8 hours or overnight.

Remove from the fridge and bring to room temperature. Beat in the softened butter to form a soft dough. If necessary, add 15 – 30ml (1 – 2 tbsp) extra flour.

Lightly butter 15 mini brioche moulds. Divide the dough into 15 balls and place in the moulds. Cover loosely and set aside on a baking sheet in a warm place to allow the dough to rise, about 1 hour.

Brush the dough with egg wash and bake in a preheated 200°C oven until golden, about 20 minutes.

Slice the crayfish tails into rounds. Heat the oil in a non-stick frying pan and fry the crayfish, about 3 minutes.

Add the garlic and chilli and season well, frying for a further 2 minutes. Add the lemon juice and set aside.

For the dill crème fraîche, combine all of the ingredients in a bowl.

To serve, slice the brioche in half (reserve the tops for a bread and butter pudding), add a few micro greens and cucumber ribbons, top with crayfish and add a dollop of crème fraîche.