Stage 2: Brioche from Vendée recipe

Created by Gabriel Gaté

2 comments

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Rating:

3.5/ 5 stars 7 Votes

Cuisine: French
Serves 10-15

Stage 2: Les Essarts – Les Essarts

The region of Vendée is famous for its salt marshes, and Gabriel meets a local salt producer who discusses how salt is made. In the kitchen Pierrick Boyer, a talented young pâtissier, shows us how to make a brioche Vendéenne. Gabriel tastes the local wine and is surprised at its fine quality.

Preparing this recipe requires advanced pastry skills.

Ingredients

500g plain flour
10g salt
150g caster sugar
15g dry yeast
4 eggs
1 tsp orange flower water
300g butter
2 egg yolks, mixed with 1 tbsp water
3 tbsp sesame seeds

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Preparation

In the bowl of an electric beater, place the flour, salt, caster sugar, dry yeast, eggs and orange flower water. Beat on medium speed until it forms a smooth, elastic dough.

While beating on low speed, gradually add the butter and beat until well incorporated (about 10 minutes).

Remove the dough from the bowl and form it into a long piece. Place it on a baking tray lined with baking paper, cover with a damp tea towel and leave to rise for 2 hours.

Flatten the dough into a long rectangle and cut it into three long pieces. Roll each piece into a long baguette shape and form a plait with the three pieces of dough. Place on a baking tray lined with baking paper and leave to prove for about 1 hour in a warm place.

Brush the risen dough lightly with the egg yolk mixture and sprinkle with sesame seeds. Bake in a preheated oven at 160°C for about
30 minutes.

Cool the brioche before slicing.

If you enjoyed this Stage 2: Brioche from Vendée recipe then browse more French recipes, bread recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

09 Jul 2011 09:55 AEST

Denis

Narara

Difficult to make - be careful

I tried making this using my usual electric beaters. The dough was VERY sticky and gluey and the beaters could not cope at all. I had to beat and roll it by hand. So unless you have industrial mixers like in the video, be careful. Also despite exact measurements I found the initial ingredients lacked moisture and all I had in my mixing bowl was a pasty flour and had to add water. Tasted good in the end, a cross between a croissant and a scone - went nicely with a blob of jam.

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06 Jul 2011 10:41 AEST

Gail Merritt

Nar Nar Goon

Brilliant Brioche

Merci Gabriel, Have been waiting for a brioche recipe. Delicious.

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