The Nanterre brioche
Par Nicolas BERNARDÉ
FOR THIS RECIPE
- Its origin dates back to the 16th century, with the "petits gâteaux de Nanterre" (little Nanterre cakes) near Paris. La Garenne Colombes, where my fine food shop is located, is very close to Nanterre. Available every weekend, this tear-and-share brioche where each food lover takes off a part makes both the young and the old happy. To be enjoyed without moderation plain, or with jam, spread or honey.
- 5 eggs + 1 yolk
- 300 g butter
- 450 g flour
- 25 g baker's yeast
- 20 g caster sugar
- 10 g of trimoline (inverted sugar) (or acacia honey)
- 75 g water
Make the brioche dough the day before.
Prepare the leaven by mixing 50 g of flour with water and baker’s yeast. Leave it to develop for 30 minutes. Pour the remaining flour into the bowl of a food processor. Make a well and add the sugar, trimoline, leaven and 4 eggs. Knead with the hook at medium speed for about 10 min.
Add the cold pieces of butter and knead again until the dough comes away from the bowl.
Remove with floured hands, shape into a ball and wrap with clingfilm to avoid a crust forming. Set aside for one night in the refrigerator.
The next day, weigh the brioche dough to 300 g. Shape 4 balls of 75 g of dough before placing them in a buttered cake tin.
Leave to rise for 2 hours at room temperature. Mix one egg and one egg yolk together and brush over the brioche.
Bake for 40 minutes at 160°C in a fan-assisted oven.
Remove the brioche from the tin on removal from the oven and place on a rack
If you don’t have Trimoline (inverted sugar), you can replace it with acacia honey.
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!