La Brioche Nanterre // Muriel's Secrets
Hello everyone! Here's a delicious homemade brioche recipe: Parisian brioche. I'll share all the secrets to making it at home with professional expertise 😉! From kneading to rising, brioche will hold no more secrets for you. And as a bonus, this is the recipe of the grand prize winners of the 2020 French Schools' Cup, which took place at the Europain trade show last January (see my video about the competition).
So, a big thank you to Julien and Dominique, instructors at the Concarneau vocational high school, and especially to Alan, Maëlle, and Marine, who brilliantly took first place.
This recipe is for two brioches, sorry, lockdown...
For one brioche you will need:
125g semolina flour
125g all-purpose flour (T55)
4g salt
30g granulated sugar
10g fresh baker's yeast
3 eggs
125g butter
25g heavy cream
A huge thank you to:
My incomparable Thierry from ThimeStudio: https://thimestudio.fr
de Buyer Industrie for the equipment: https://www.debuyer.com
Jackets and aprons: https://www.a-lafont.com
Music and audio effects licensed* to Thime Studio:
For Happy (EliansProductions)
*Envato Pty Ltd
IPC: 4f86ffdd-52ab-4a5c-b4c7-56325285bf7f
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