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Today we’re making brioche to get you prepared for the French Pastry exam (known as “Certificat d'Aptitude Professionnelle Pâtisserie (CAP)”)!
Use my quick and easy recipe for your exam!
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➼Suggested videos:
o Brioche Bread at Home: • Comment pétrir la brio...
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______________________________________________
00:00 Introduction
00:35 Brioche recipe for the CAP
03:05 Kneading brioche
05:10 Bulk fermentation
06:50 Dividing brioche dough
11:20 Shaping brioche
13:08 Wreath shaping
17:00 How to egg-wash and slash a brioche
19:40 Baking
20:40 Debriefing and tasting
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➼ French Pastry Exam Brioche Recipe
Ingredients:
• T45 flour (all-purpose or Gruau): 1 000 gr
• Salt: 18 gr
• Sugar: 130 gr
• Fresh yeast: 40 gr
• Eggs: 300 gr
• Milk: 300 gr
• Butter: 300 gr
• Kneading: 4 min at low speed + 6 min at medium-high speed + 5 min with butter
• Bulk fermentation: 20 min in the freezer + at 4°C (if needed)
• Dividing
• Pre-shaping
• Rest: 20 min at 4°C
• Shaping
• Final fermentation: 90 min at 27°C
• Baking: 15 to 30 min at 160°C depending on the weight
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
1 авг 2024
