Stage 2: Brioche from Vendée recipe

Created by
  Print    Enlarge text

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
View conversion table

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.

French Restaurants

Displaying 10 of 467 French Restaurants.

  Restaurant Book Online Suburb
1. Perrins Restaurant
Glen Iris
2. Morning Star Estate   Mt Eliza
3. Breizoz French Creperies   Williamstown
4. LA Chaumiere   Darwin
5. Le Provencal   South Hobart
6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
9. Petaluma's Bridgewater Mill   Bridgewater
10. Penfolds Magill Estate Restaurant   Magill

View all French restaurants | Start a new search

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.
Agree(0 people agree)
Disagree(0 people disagree)
06 Jul 2011 10:41 AEST
Gail Merritt
Nar Nar Goon
Brilliant Brioche
Merci Gabriel, Have been waiting for a brioche recipe. Delicious.
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

De-glazing a pan

Adding liquid (such as stock or water) to a pan where food has been sautéed or roasted will help to dissolve the caramelised juices stuck to the bottom. This is a great way to make gravy as it allows for the flavours of the roast to permeate the sauce.

Glossary

More

Strega

An Italian liqueur.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT