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.
- 500 g plain flour
- 10 g salt
- 150 g caster sugar
- 15 g dry yeast
- 4 eggs
- 1 tsp orange flower water
- 300 g butter
- 2 egg yolks, mixed with 1 tbsp water
- 3 tbsp sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.