Easy to make, this viennoiserie is probably a must know to master as a baker. This recipe is the definition of French pastry making : texture, leaven flavour and gourmet. You can definitely succeed with this recipe as a beginner, there is no step that requires a very precise technique.
Just read carefully the following steps, and everything should be smooth. Feel free to tag me on instagram at @theparisbest_baking so I can repost your post. I would be so glad to see your creation and read your feedback about the recipe.
This recipe is for 6 people
Time required : 1 h
Baking time : 20 - 25 min
Resting time (recommended): 3h
INGREDIENTS
Brioche :
500 g flour
110 g brown sugar
2 eggs
130g butter
10g yeast
½ tsp salt
200 g milk
DIRECTIONS
All the ingredients should be at room temperature (24°C / 75°F)
Pour the flour, the sugar, the eggs and the salt with all in a big mixing bowl. The container should be large enough to knead the dough easily.
Thin the yeast down into the milk and pour the mixture in the large mixing bowl.
Mix all the ingredients for 10 minutes until the dough becomes elastic and homogenous.
Add the soft butter and knead the dough for 5 minutes. At the end, your dough should be elastic and soft
Let the dough rest and ferment in a warm room (27°C / 80°F) for 2h, or in your oven turned off. Tip : put a bowl of boiled water next to your dough so it won’t get dry.
Let the dough go flat by squeezing it with your palm or fist. The aim is to remove the accumulated air.
Form a ball and cut the dough into small pieces. Depending on the shape you choose, you will create small balls or long dough shapes. For this recipe I chose to form small balls of brioche (80g per ball)
Place them into a mold or on a baking sheet and let it rise for 1h in a 25°C / 77°F room temperature.
Mix a yolk with liquid cream and paint the brioche with this mixture. You can also sprinkle your brioche with grain sugar.
Bake the brioche at 170°C/ 338°F for 20 to 25 minutes.
Let the brioche completely cool before removing it from the mold
The brioche should be extremely soft and looks like wool texture
Now that you know how to make this delicious cake, please tag me on Instagram to show me your creation (@theparisbest_baking). I would be so glad to give you my feedback and repost your post!
I hope you enjoyed this recipe!
See you soon on The Paris-Best
Lea from The Paris-Best
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