FRENCH BRIOCHE
Serves : 3 /
Preparation Time : 1 Day /
Cooking Time : 45 minutes
La Cornue® Elements Used:
- Château : electric oven
- Cornufé : electric oven
- 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
- Break the eggs
- Mix flour, salt, sugar. Pour in some of the eggs and the diluted yeast.
- Mix and knead, gradually adding the rest of the eggs.
- Knead until you obtain a soft, full-bodied dough that stands out from your work surface.
- 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.
- 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.
- Detail pieces according to the desired weight
- Flour lightly and shape into a ball
- Grease the mould, place the dough and let it rise to 40 degrees max.
- Brown with a whole egg and bake at 180/200°C for approx. 45 min.
And to extend your La Cornue® experience, take a look at our cookware.
