Brioche à Tête
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Originating in the dairy regions of western France in the 17th century, this beloved pastry has stood the test of time to become a symbol of French culinary excellence. Unlike its counterparts using sourdough, the Parisian Brioche is crafted with yeast, giving it its unique texture and flavor profile. As you dive into the history of this classic treat, you'll discover the rich traditions and techniques that have been passed down through generations. Join me on a journey to uncover the secrets behind the iconic brioche à tête and its counterpart, the exquisite brioche de Nanterre. Let's explore the art of baking Parisian Brioche together, where every bite tells a story of French gastronomy at its finest.
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You want it exactly as they would serve it to you in a French boulangerie!
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Brioche Dough
- Combine flour, sugar, salt, and instant yeast (if using fresh yeast, add it with the liquids) in the bowl of a stand mixer fitted with the hook attachment. Scrape down sides of the bowl, and hook every so often. It is meant to help dough to come together in a faster pace.
- Add eggs, and milk – increase speed to medium and mix for 20 min, or until dough comes off the sides of the bowl and becomes elastic. Meanwhile, workout the cold butter to make it supple. Lower speed and throw in butter.
- Mix for 10 minutes on medium speed scraping down sides of the bowls every so often. Increase speed and continue to mix for 10 minutes more. The dough should be elastic and stretchy, as can be seen in bread dough.
- Kneading causes the gluten strands to get stronger and longer. The internal temperature of the brioche dough should be around 77/81ºF(25/27ºC). Without adding any extra flour, transfer dough onto the work surface. Shape dough into a round, and place in an oiled container. Cover and let the first fermentation going for an hour or until double in size. Deflate and yet without the addition of flour, and shape into a tight and flat log. Place brioche onto a frozen baking tray lined with a silicone baking mat, wrap up in plastic film and freeze for 20 minutes. This will slow down the fermentation. Then place brioche in the refrigerator overnight to rest. After kneading and rising, it's best to let the brioche dough chill in the fridge overnight. Shaping the cool dough is easier than trying to coax the warm dough into submission — in addition, the slow overnight rise develops the flavor, and improves the strenght and texture of the brioche.
Egg Wash
- Mix eggs with a pinch of salt.
Large Brioche A Tete
- Work brioche dough in a cool environment. If weather is in the warm side, do not hesitate to refrigerate dough between steps. Cut brioche into 3 equal portions, and cut off one-third from each (100g for the head). Shape portions into tight balls. Cover and let rest for about 15 minutes (refrigerate if temperature exceeds 68ºF/20ºC. For the body of the brioche a tete, make a hole using your elbow, gently stretch it out, and let rest. For the head, turn brioche ball into an elongated water drop shape. Let rest a few minutes and make an incision. So now, the head has legs!. Insert it inside the brioche body, and push aside the legs from underneath. This way, the head ''tête'' wont tilt during proofing. Loosely cover the brioche, and let rise in a warm environment (≈77-86F (25/30ºC) for about 2 hours. The brioche should double in size.
- Egg wash and with a pair of scissors make 4 deep incisions around the head. The incisions allows brioche head to stay up during baking time.
- Moisturize scissor blades in water before each cut.
Baking
- Preheat fan oven to 325ºF/160ºC. Bake for about 35 minutes or until the brioche is golden brown. Let cool for 5 minutes. Carefully remove brioche from the mold and place it upside down inside the mold, cool completely.
Individual Brioche
- For 16 individual brioche, flour work surface and divide brioche into 2 equal portions. Deflate and turn each portion into a rectangle first, then tight logs. Cut each log into 8 portions. Flatten each portion, and shape into tight balls keeping folds underneath. Try not to over handle the dough. Cover and refrigerate for 20 minutes to rest. Form the “hat” by placing the side of your hand on the dough ball one-third of the way down. Grab the brioche by the neck and place in greased molds. Seal the head by digging in a floured finger and gently twist down all around between the neck and the body. Cover and let proof for about 90 minutes, or until brioche has doubled in size. Egg wash and bake for about 18 minutes.
Pain Au Lait
- How to make Pain au lait ''milk bread/buns''.
Storage
- Like croissant or any viennoiserie, brioche is best enjoyed within 3 hours after being baked. Otherwise, store in the freezer for later use and rewarm before eating or slice and toast. Brioche is the base for Bostock and Brioche Polonaise.
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