RECIPES
All recipesVendée Brioche
FOR THIS RECIPE
- This brioche is an artisanal speciality from Vendée.
- Start the recipe the day before
RECIPE STEPS
1/ Leaven to be made two hours before:
INGREDIENTS
- 100g flour
- 140 g milk
- 10 g de baker's yeast
2/ 2h later
INGREDIENTS
- 400g flour
- 120g eggs, beaten
- 130g sugar
- 2g salt
- 20g of rum
3/ Other ingredient
INGREDIENTS
- 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!
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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