Brioche

Brioche, the sweet bread of French breakfast. I have to agree with my international classmates here that I don’t get what all the fuss is about, why so many French just love Brioche and seem to only eat this as their dietary breakfast along with some wholesome black coffee. Of course, there’s the added confiture to have with the brioche. So, of course when it came time to making it today, I knew this was like my Bapstism/initiation to French culture. Alomst every Frenchie knows how to make or at least has seen a brioche made in their home.

In a KitchenAid [KA] bowl we added: 250g of flour [T45], 10g of yeast, 5g of salt, 25g of granulated sugar and 175g of eggs. All this was mixed for easily 15-20minutes using the hook attachment on the KA. Once the dough stops sticking to the sides of the bowl, we added softened butter pieces by piece, altogether we had 150g of butter. This recipe makes enough for one person. In class, we usually double or triple the recipe to share between 2 people. The dough is ready when it starts to make a slapping noise hitting the sides of the bowl as the mixer turns. The dough was then removed from the bowl, and with the hands we pick up the dough and throw it to the bench and as we do we roll our hands over the ball, and repeat this. It’s difficult to explain this step because it’s even more difficult to actually do. Then, we putt the dough in an open plastic box. We put a plastic wrap tightly over it. We allow the dough to rise. When the dough has risen, we punch the dough a few times to deflate. Put it back in the fridge. The recipe says overnight, but in a classroom that’s not always possible.  Then we begin to shape in tins.

We’ve made two forms of Brioche today, the first is what I call, le petit bon homme which is baked in a flower shape tin, and when the dough is formed it sort of looks like a sunflower. The second brioche we made was the braid, in French, it’s called, Une Tresse. 

IMG_2188 IMG_2187 IMG_2186 IMG_2192 IMG_2184 IMG_2185IMG_2176 IMG_2167

INGREDIENTS FOR BRIOCHE:
Flour T45, 250g
Yeast, 10g
Salt, 5g
Granulated sugar, 25g
Eggs, 175g
Butter, 150g

 

This recipe comes from the cookbook Anglo Patisserie created by Ferrandi Chef, Didier Averty.

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