- Dessert
- Family
- No
- Easy
- For 2 buns of 6 parts
- No
- 30 min
- 30 min
- 45 min 24h 2h
- Not specified
- Not specified
ingredients
250g of flour
8 g of fleur de sel
40 g of sugar
12 g baker's yeast
125 g of soft butter
250 g of eggs 1 yellow
60 g of sunflower oil
Equipment
1 electric mixer his bowl
The drummer's bowl or 1 bowl
1 or 2 nonstick cake or soft silicone cake molds
1 brush
1 grid
Steps
Step 1
Weigh all the ingredients, let them stand apart for the time they are at room temperature.
2nd step
In the robot's bowl or bowl, put flour, salt, sugar, yeast and half of the beaten eggs.Step 3
Knead with the hook of the robot (which is used for bread dough) for 5 min. Peel off the dough. Add split butter twice, knead.Step 4
When the dough comes off the walls, pour the oil and the rest of the beaten eggs little by little. Knead until the dough has absorbed these last additions.Step 5
Cover the container with cling film, let the dough swell for 45 min in lukewarm. Mix a little to make it fall, close, put 24 hours in the cold.Step 6
The next day, the dough has thickened. Drop it into the baking tin (s), without dropping it too much, giving it the shape of a pudding.Step 7
Brush the surface with the egg yolk with a brush. Let the brioche inflate for another 2 hours in lukewarm water.Step 8
Cook for 30 minutes in a preheated oven at 150 ° C (tea 3-4). Unmold hot, let cool on a rack.tips
Family passion
Heir to a dynasty of great chefs, Anne-Sophie Pic carries his three Michelin stars.
She also looks after Valencia on Scook, her cooking school open to amateurs. Mother of the family, and anxious to make her classes meet the needs of each, she drew from the repertoire of her school 47 recipes reinvented according to her imagination, to group them in this book where everything is very explained, sometimes filmed step by step. Discover its potato gratin, endive millefeuille, stuffed squid, lemon tart ... or this recipe filmed brioche that we borrowed. "Scook: recipes for every day. Cooking lesson by Anne-Sophie Pic ", Hachette Pratique, € 14.90.
House Pic: 285, av. Victor Hugo, 26000 Valence. Such. : 04 75 44 15 32 www.pic-valence.com
Scook: www.scook.fr
Our tips
? 250 g of eggs equals about 4 "fat" eggs. Break them up, then weigh them: this brioche recipe demands precision!
? Which robot to use Anne-Sophie uses a big robot with a big tank equipped with a single and robust dough hook. You can also knead with a hand mixer equipped with its 2 smaller kneading hooks.
