FOR THIS RECIPE
- This brioche is an artisanal speciality from Vendée.
- Start the recipe the day before
1/ Leaven to be made two hours before:
- 100g flour
- 140 g milk
- 10 g de baker's yeast
2/ 2h later
- 400g flour
- 120g eggs, beaten
- 130g sugar
- 2g salt
- 20g of rum
3/ Other ingredient
- 150 g semi-salted butter, melted
Mix everything together and at the end add the 150g of melted semi-salted butter.
Leave the dough to rise for 3 hours at room temperature, form it into a ball and then put it in the fridge.
The next day, shape it, leave to rise at 40°C for about 1½ hours.
Bake for 30 to 40 minutes at 160°C
Time to eat!
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!