Mushroom and Prosciutto Brioche (Napoleon III Brioche)

Name: Mushroom and Prosciutto Brioche
Ingredients: 1/2 pound of fresh mushrooms or two cans of mushroom in brine; 3.5 ounces of butter or margarine; 6.7 ounces of prosciutto; one onion; one tablespoon of cornstarch; 1 cup of milk; salt; pepper; brioche dough

1
1/2 pound of fresh mushrooms or two cans of mushroom in brine
2
3.5 ounces of butter or margarine
3
6.7 ounces of prosciutto
4
one onion
5
one tablespoon of cornstarch
6
1 cup of milk
7
salt
8
pepper
9
brioche dough

Ingredients

1
1/2 pound of fresh mushrooms or two cans of mushroom in brine
2
3.5 ounces of butter or margarine
3
6.7 ounces of prosciutto
4
one onion
5
one tablespoon of cornstarch
6
1 cup of milk
7
salt
8
pepper
9
brioche dough

Directions

1
Instead of a large brioche, make small ones and bake them in the oven
2
Simultaneously, prepare the mushroom filling as follows: sauté the chopped onion in butter or margarine until golden, then add the chopped mushrooms and prosciutto, also chopped
3
Season with salt and pepper
4
Let it cook for about 15 minutes and gradually add the milk, finishing with cornstarch
5
Let it thicken well, stirring continuously
6
Remove from heat and proceed in the same way as the large brioche recipe, open the small ones, remove part of the dough and fill them with the previous combination
7
Close them with the remaining dough and bake again for 5 minutes.