|Posted on July 10, 2016 at 6:00 PM|
|Posted on June 13, 2012 at 8:40 AM|
I have been using Freshware silicone bakeware to make my Viennoiseries. It allows easy-release of baked items without pre-greasing, and I can even coat my brioche completely with beaten egg and it will brown all around, still coming out clean from the bakeware when done. Click here to see this fabulous silicone pan at M-J's Elegant Cook Shop.
©M-J de Mesterton 2012
|Posted on July 5, 2011 at 8:21 PM|
Pour 12 Brioches
600 g de farine de gruau (5.5 cups)
140 ml de lait tiède (2/3 cup)
4 cc de levure SAF (1 tsp.)
1 cc de sel (1/4 tsp.)
100 g de sucre (8 tablespoons)
4 oeufs + 1 jaune
135 g de beurre ramolli (2/3 cup)
Garniture : sucre perlé
Pour dorer :
1 jaune d'oeuf + 1 cs de lait (one egg yolk plus one teaspoon of milk)
©M-J de Mesterton 2011
To make brioche au sucre, modify your measurements, shown above, of the same ingredients that M-J uses for regular brioche, and follow M-J's mixing instructions (see link below).
|Click Here for M-J's Brioche Recipe in Pictures at THE ELEGANT COOK|
|Posted on March 19, 2011 at 7:58 AM|
Brioche is meant to be so light and airy inside that you can pull out flowing bits of it. This brioche was made at home by M-J, with the help of a Kitchenaid mixer and a brioche pan made from silicone in Europe.
|Posted on March 6, 2011 at 9:48 PM|
Brioche, a Viennoiserie made at home in a small cake pan can be sliced for perfectly round sandwich bread. Brioche makes excellent toast, French toast or pain perdú.
Viennoiseries is the collective French term for baked goods made from yeast-leavened dough or from puff-pastry. Viennoiseries typically have a high-protein and fat content from eggs, butter, milk, and cream, and are usually sweetened with sugar, ingredients which lend them a rich character. The Viennoiserie yeast-dough, once formed and risen, is often "gilded" or laminated with an egg-wash to make it shiny and deep in colour after baking. Viennoiseries are eaten for breakfast or with tea and coffee.