Parisian brioche

Recipe: Parisian Brioche

Recipe de Brioche Parisienne, it’s the recipe of Florence’s mother, a friend, very good at desserts, a big gourmet. Frankly this brioche dough rises and rises constantly it’s almost maddening. An easy recipe with this Parisian brioche for royal breakfasts. Just a method not to change and to respect all times, especially lifting, so rather to start in the morning or early afternoon. I like buns that taste like butter, I like generous buns, which don’t stick, I like to dip them in coffee. I am really satisfied with this Parisian Brioche thank you for this wonderful recipe.

Recipe ingredients

• Parisian Brioche Recipe for 3 Beautiful Brioches:
• 1.260 kg of flour type 45
• 30 cl of milk
• 15 gr of fine salt
• 150 g of sugar
• 10 eggs + 1 yolk
• 360 gr of butter
• 21gr of dry yeast

Instructions

1. Preheat the convection oven to 210 °.
2. Warm a third of the milk in the microwave for 30 seconds.
3. Dissolve the yeast in the lukewarm milk.
4. Add the flour to the food processor.
5. Pour in half of the eggs.
6. Knead with the hook.
7. Pour in the rest of the milk
8. Add the sugar, then the salt
9. Knead for 15 minutes, the Dough is sticky.
10. Add the soft butter and cut into cubes.
11. Knead again for 20 minutes.
12. The dough should come off the edges, it is smooth.
13. Let the dough rest for 2 hours in a room at about 25 °.
14. Roll out the dough to expel the air.
15. Place in the fridge for at least 2 hours.
16. Let the dough heat up out of the refrigerator for 30 minutes.
17. Cut the dough to shape 5 balls 2 times, 2 of which are larger than the others.
18. Line two large cake tins.
19. Place the small balls in the ends and the big one in the center.
20. Let rise again for 30 minutes at room temperature.
21. Pass the brioche over the egg yolk.
22. Bake in the very hot oven, then lower the oven to 180 °, for 28 minutes.
23. Unmould right out of the oven.

Preparation time: 5 hours 30 minutes
Cooking time: 28 minutes
Number of people: nice brioches
4 star rating: 1 review

What wine to drink with: Brioche Parisienne

My favorite wine for this recipe: Crémant grape, it all depends on your crémant
Temperature between 08 ° and 10 °

Knead gently Add the soft butter Knead gently Let rest First push Second push Ready for the oven Zoom