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FRENCH BRIOCHE
Serves : 3 / Preparation Time : 1 Day / Cooking Time : 45 minutes
La Cornue Elements Used:
- Château : electric oven
- Cornufé : electric oven
Ingredients
Flour type 45 or oatmeal
500g
Fine salt
10g
Powdered Sugar
50g
Organic yeast (diluted in warm water)
20-25g
Eggs
6
Fat
300g
Directions
  1. Break the eggs  
  2. Mix flour, salt, sugar. Pour in some of the eggs and the diluted yeast.
  3. Mix and knead, gradually adding the rest of the eggs.
  4. Knead until you obtain a soft, full-bodied dough that stands out from your work surface.
  5. Stir in the fat little by little until the dough is smooth and cover with cling film. Leave to rise for 1 to 2 hours.
  6. Break the dough (use the back of your fist to expel all the gas) then set it aside in a cool place for 8 to 20 hours and break it again.
  7. Detail pieces according to the desired weight
  8. Flour lightly and shape into a ball  
  9. Grease the mould, place the dough and let it rise to 40 degrees max.
  10. Brown with a whole egg and bake at 180/200°C for approx. 45 min.
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