This tutorial will help you make a good old brioche like at the French bakery. it is easy but requires patience as the dough needs to rest for a long time. But when it’s done Yum!
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INGREDIENTS:
250 grams plain all purpose flour
200 grams unsalted butter
25 grams sugar
Half a teaspoon of salt
3.5 gram dry instant yeast
3 medium size eggs”
To go further you can add some sultanas ( raisin de Corinth) in the dough or even chocolate nuggets for a chocolate brioche. you can also sprinkle rock sugar on top of the brioche before cooking.
You can also shape the brioche dough in whatever shape you like make individual brioche too everything is possible. have fun.
Cooking note: the amount of eggs can vary depending on the size. if you are using small eggs you may need to add more then 3 eggs. only add more eggs if the batter looks way to dry.
Resting time for the dough:
First rise: in a bowl covered at room temperature up to 2 hours or more (wait until the dough has doubled in volume)
Second rise: in a bowl covered in the fridge for 1 hour 15 minutes
Final rise: in the cake tin at room temperature for 30 minutes or more.
Cooking time: 25 minutes at 180 degrees Celsius /350 F (fan force on)
Cookware: a stand mixer with a dough hook
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: