My wife and I found you a few days ago we are elderly but my wife and I enjoy making treats and bread for our children grandchildren and great grandchildren. God blessed you thank you for showing us how to make bread
OKAY, came back to give another comment. The last twenty seconds showed me a side of your personality that, thus far, has not been evident; it was just what I needed today!
I've checked out a ton of brioche recipes + yours is def my top 2 of Best Looking!!!..Could move up on the charts once I make it😂...The dance at the end gave your technique a slight edge❤
Good day Chef, I just finished baking the brioche. I did brioche beef sausage buns. The dough is very soft and moist and freeze for 30 minutes to harden and then roll. Love the buttery brioche. Thank you for teaching me.
Hello, It seems that your dough is a bit too soft. Its probably the flour you’re using. If you make the brioche again in the future remove like 20% of the milk. Thank you and enjoy the buns!
To be honest, I actually add 40% of AP flour and not following your recipe accordingly. Was hoping for a fluffy and soft bread if I use AP flour more. My apologies.
Comme elles sont belles ces brioches. J’ai enfin trouvé la texture que je désirais pour la brioche tressée grâce à votre expertise Chef. je vais faire votre recette. merci. Continuez votre beau travail. Et pour la bouche qui bouge, ne vous en faites pas… je fais de même.
Thank you for the additional info and you are fun to watch. I make bread off an own over the years, but love to see what others inspire me to try differently or to smile at!!!! Keep dancing too.
Wow!!! So beautiful and wonderful Brioche Three ways recipe by the great chef Yann The Pastry chef.Perfect presentation good create good texture tender elastic good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024 🇺🇸👍👌😘⭐️❤️🧑🍳🌟
Your Brioches are beautiful. You are a master instructor and am so grateful to have found your channel. Your fun personality at the end of the video made my day! I am an instant subscriber!!!! Looking forward to your next video. Have a fabulous day!
WOW beautiful bread. Been looking for a Brioche recipe for 3 bread and just found you. My kids and grandkids love brioche. I'm going to try this and let you know. Love your presentation and tips. More videos please
I have made the Brioche in three ways and the family eat them all. It was a pearl on the Easterbrunch., Very fluffy and tasteful. Merci and greets from les Pays - Bas!
Thank you so much. I’m watching the chocolate molten cake and making it this May. Please bake more breads. I’m impressed by your skills and detailed demonstration.
Salut, chef! First of all, than you for this beautiful recipe, Yann! I am going to try this now 😬 Also, I have a question: Since you've been a pastry chef for a long time and probably baking pastry all day, I've wondered if you still enjoy pastry at home/in private?
Merci beaucoup, ça fait plaisir. Il y’a plein de followers sur Instagram qui m’ont demandé une version française. Je vais donc faire ça sur une nouvelle chaîne aussi, en français. Si ça vous intéresse ☺️
Hi Yann! That was totally worth a subscription! 🙂 I have been looking at brioche recipes for the last few weeks. My late father was also a pastry chef, and I am tying to make something which is close to what he made, but so far I have not been able to do it, so I look forward to trying your method! In Hungary we make the brioche a little differently but it is good to learn new things. Good luck with your channel! I will certainly be watching!
@@yannthepastrychef3513 Bonjour Yann! I finally made the brioche yesterday. It was AMAZING!! Easily the lightest, fluffiest and most delicious brioche I’ve ever had. Who knew that so much butter could be such a good thing?! 😀 Merci beaucoup!
Hello chef, this is the perfect brioch I ever made. Thank you so much. Your recepie and this video are exactly what is needed. Can you please teach us how to prepare puff pastry as well.
I've been watching your videos all morning. Your work is impeccable. A small suggestion, and do with this as you wish, of course. But I find the music distracting and annoying. (Not everyone has the same tastes in music, and sometimes I can hear the music loud and clear, but struggle to hear what is being said. And your tips and hints are so very helpful that I do not want to miss out on anything that you say!) These brioche look incredible, and your instructions are A-1. I have made brioche in the past, and with good results, but didn't have the tips you give here. So I am going to now make brioche again, with hopefully fantastic results. I really enjoy your channel, and look forward to more of your videos.
Thank you very much for taking the time to share your feedback. For the music it’s tricky before some people do like it, others not that much. Maybe I should try to adjust the volume better. I’m happy if you find my tips and expertise helpful. Good luck with the baking in the future!
Great video! Only one question… Why are you putting it 18 hours in the fridge? Is this due to the riping process or does it affect any reaction with the butter?
Wow! Great attention to detain and patience is what I take away from your video. Thank you so much for posting this and showing us so much of your wonderful technique. I have to confess I am a little intimidated by your work.
That’s very kind of you, I’m happy if you learned something after watching my video. And don’t be intimidated, I’m a professional pastry chef that’s why I’m detailed oriented.
Beautiful, start to finish. If I only wanted to make one at a time, could I keep the dough in the refrigerator overnight, or better to just make less dough to start with? Thank you. Happy Easter!
Thank you! You shouldn’t mix less dough, because the mixer won’t mix the dough well. What you can do instead is dividing the dough you need after the first fermentation and freeze the rest for few days.
Thank you! AP flour means All Purpose flour, it’s a flour with less protein and gluten than the bread flour. Depends on where you leave it can be called plain flour or T45.
Dear Chef, thank you for sharing the brioche. I’m from Singapore and the weather is very humid. Temperature of 30 Celcius. Do I still need hot water to proof? Proofing time is 1.5 hours? Thank you so much. Have a lovely weekend ahead!
Hello Helen, Yes, you can still put some hot water in your oven. At least one time at the beginning. But if the temperature is around 30c you should bake the brioche after one hour and half like you said. No more than that. Enjoy baking and enjoy your weekend as well!
Yes it’s going to affect the texture or the dough, the elasticity and the temperature. Don’t melt the butter, just add it a room temperature. Plus it’s going to be easier to incorporate than the melted butter.
Could I make Burger buns instead of one of the loafs? And if so how many (or how many grams per bun) please. I can't wait to bake this brioche recipe. So well explained!
You can definitely make buns with the brioche, they will be even tastier than the regular ones. I would say try at 60/70g a piece and add some sesame seeds after the egg wash. Right before baking. Thank you and good luck!
This looks amazing and is a really well made video. My only feedback is can you put what the measurements of your tins that you are using in the video. Unless I missed it
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My wife and I found you a few days ago we are elderly but my wife and I enjoy making treats and bread for our children grandchildren and great grandchildren. God blessed you thank you for showing us how to make bread
Thank you so much for your kind words and good luck with the baking!
OKAY, came back to give another comment. The last twenty seconds showed me a side of your personality that, thus far, has not been evident; it was just what I needed today!
☺️ thanks for watching until the end!
Merci Chef...I appreciate your videos and I can't imagine how difficult your profession used to be before the mixing machines were invented.
You’re very welcome! I hope you will continue to enjoy my videos in the future!
I need more from you. I have been making this every day and stocking my freezer, giving it to family. I would love to know what else you know. ❤❤❤❤
@@tneshaharris6909 I’m glad to know that you’re enjoying the recipe that much! Keep baking 💪
The last time I heard French English accent was so long ago, and it is nice to see a French chef guide how to make a brioche 😄
Thank you for your recipe,i am going to attempt to make this bread, .
I've checked out a ton of brioche recipes + yours is def my top 2 of Best Looking!!!..Could move up on the charts once I make it😂...The dance at the end gave your technique a slight edge❤
Thanks Chef so much. Your recipe is amazing and love the way you shape the dough ❤
You’re very welcome, I’m glad if you like the recipe!
Good day Chef,
I just finished baking the brioche. I did brioche beef sausage buns. The dough is very soft and moist and freeze for 30 minutes to harden and then roll. Love the buttery brioche. Thank you for teaching me.
Hello,
It seems that your dough is a bit too soft. Its probably the flour you’re using.
If you make the brioche again in the future remove like 20% of the milk.
Thank you and enjoy the buns!
To be honest, I actually add 40% of AP flour and not following your recipe accordingly. Was hoping for a fluffy and soft bread if I use AP flour more. My apologies.
Comme elles sont belles ces brioches. J’ai enfin trouvé la texture que je désirais pour la brioche tressée grâce à votre expertise Chef. je vais faire votre recette. merci. Continuez votre beau travail. Et pour la bouche qui bouge, ne vous en faites pas… je fais de même.
Merci beaucoup pour ces jolis mots, bon chance avec la brioche 💪
Love the presentation. Laid back, but very informative. Extremely professional looking.
🎉
Thank you for the additional info and you are fun to watch. I make bread off an own over the years, but love to see what others inspire me to try differently or to smile at!!!! Keep dancing too.
@@TikkaMasalaa1 I’m glad if you enjoyed the video!
Perfect ❤
Thank you 😊
Excellent
Wow!!! So beautiful and wonderful Brioche Three ways recipe by the great chef Yann The Pastry chef.Perfect presentation good create good texture tender elastic good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024 🇺🇸👍👌😘⭐️❤️🧑🍳🌟
@@carolinetran8192 Thank you for the kind words!
Thanks terimakasih chef ,,,i like your brioche recipe so delcious ....succes n good health always..GBU
It's like a symphony ⭐⭐⭐👑
Your footage, your love for the dough everything is beautiful 💕💕💕
Thank you chef
Already subscribed ✅👍
Thank you for these kind words 🙏🏻
رهييييييييب
تسلم ايدك ❤❤
Your Brioches are beautiful. You are a master instructor and am so grateful to have found your channel. Your fun personality at the end of the video made my day! I am an instant subscriber!!!! Looking forward to your next video. Have a fabulous day!
You’re so nice, thank you very much for your kind words! Have a lovely weekend!
WOW beautiful bread. Been looking for a Brioche recipe for 3 bread and just found you. My kids and grandkids love brioche. I'm going to try this and let you know. Love your presentation and tips. More videos please
Thank you and good luck with the recipe!
Lovely
@@Tastebudzng Thank you 🙏🏻
Hey Yann, can I make with this recipe burgerbuns? What is the best weight for a good bun? Thanks!
Wow wow….that’s a very SUPERBE brioche. I’am gone make it for Eastern brunch. Thank you very much for the video and recipe. Merci!
Thank you for these kind words Michel!
I have made the Brioche in three ways and the family eat them all. It was a pearl on the Easterbrunch., Very fluffy and tasteful. Merci and greets from les Pays - Bas!
@@michelmeijs6005 I’m really happy to hear that, thank you for sharing!
Perfection
So precious pieces of breads…..❤
🙏🏻☺️
Thank you so much for this delicious brioche ❤
You’re very welcome! 🙏🏻
A set of three looks so good.
Thank you!
cool video Yann! love your soothing voice and attitude
Thank you very much Jen!
Thank you so much Chef! I was planning to make brioche next week and your recipe comes in time for me to learn from you. Many many thanks!
My pleasure, good luck for next week then!
Thank you so much. I’m watching the chocolate molten cake and making it this May.
Please bake more breads.
I’m impressed by your skills and detailed demonstration.
This looks wonderful. You’ve inspired me to make bread for the first time. 🤞🏽 do I use salted or unsalted softened butter?
@@eyeleen70 Thank you! Use unsalted butter for the brioche ☺️
@@yannthepastrychef3513 Merci!!!
Salut, chef! First of all, than you for this beautiful recipe, Yann! I am going to try this now 😬 Also, I have a question: Since you've been a pastry chef for a long time and probably baking pastry all day, I've wondered if you still enjoy pastry at home/in private?
Vraiment super vidéo ! Les explications sont claires et tout le cheminement est bien détaillé 😁
Merci beaucoup, ça fait plaisir.
Il y’a plein de followers sur Instagram qui m’ont demandé une version française.
Je vais donc faire ça sur une nouvelle chaîne aussi, en français.
Si ça vous intéresse ☺️
Hi Yann! That was totally worth a subscription! 🙂 I have been looking at brioche recipes for the last few weeks. My late father was also a pastry chef, and I am tying to make something which is close to what he made, but so far I have not been able to do it, so I look forward to trying your method! In Hungary we make the brioche a little differently but it is good to learn new things. Good luck with your channel! I will certainly be watching!
Thank you for your kind words!
Good luck with the brioche, I hope your late father will appreciate it.
Say hi from a pastry chef to him! 👨🏻🍳☺️
@@yannthepastrychef3513 Bonjour Yann! I finally made the brioche yesterday. It was AMAZING!! Easily the lightest, fluffiest and most delicious brioche I’ve ever had. Who knew that so much butter could be such a good thing?! 😀 Merci beaucoup!
Thank you!
Hello chef, this is the perfect brioch I ever made. Thank you so much. Your recepie and this video are exactly what is needed. Can you please teach us how to prepare puff pastry as well.
I’m happy if the recipe was a success! I’ll try to keep the puff pastry in mind for the future ☺️
Thank you for your recipe sharing. What is AP flour?
@@jannytran5158 You’re welcome, it’s all purpose flour
I've been watching your videos all morning. Your work is impeccable. A small suggestion, and do with this as you wish, of course. But I find the music distracting and annoying. (Not everyone has the same tastes in music, and sometimes I can hear the music loud and clear, but struggle to hear what is being said. And your tips and hints are so very helpful that I do not want to miss out on anything that you say!)
These brioche look incredible, and your instructions are A-1. I have made brioche in the past, and with good results, but didn't have the tips you give here. So I am going to now make brioche again, with hopefully fantastic results.
I really enjoy your channel, and look forward to more of your videos.
Thank you very much for taking the time to share your feedback.
For the music it’s tricky before some people do like it, others not that much.
Maybe I should try to adjust the volume better.
I’m happy if you find my tips and expertise helpful.
Good luck with the baking in the future!
Very enjoyable video and wow do they look good.
Thank you 😊
Merci, et moi qui croyais n'avoir rien a faire demain....vous venez de vous en occuper...merci encore pour ce vidéo...
Merci Jean-Marc, bon courage avec la brioche alors!
Amazing! Thank you for sharing.
You’re welcome!
Great video! Only one question… Why are you putting it 18 hours in the fridge? Is this due to the riping process or does it affect any reaction with the butter?
Thank you, I will follow your instructions. On the air conditioning too to maintain 24 Celcius too.
Beauties! Merci beaucoup pour la recette! 😍
De rien, bonne chance si tu fais la recette bientôt! ☺️
Delish chef Yann❤
🙏🏻☺️
fantastic recipe and great video!!
Thank you so much!
Bravo!
Merci ☺️
looks breathtaking. does the pot of water remain in the oven until the end of cooking? thanks for sharing
Thank you very much! The pot of water stays during the 2 hours of proofing. Remove it when you’re baking the brioche.
Good luck with the recipe!!
magnifique....bien faite merci🏆
Merci ☺️
Wow! Great attention to detain and patience is what I take away from your video. Thank you so much for posting this and showing us so much of your wonderful technique. I have to confess I am a little intimidated by your work.
That’s very kind of you, I’m happy if you learned something after watching my video. And don’t be intimidated, I’m a professional pastry chef that’s why I’m detailed oriented.
Beautiful, start to finish. If I only wanted to make one at a time, could I keep the dough in the refrigerator overnight, or better to just make less dough to start with? Thank you. Happy Easter!
Thank you! You shouldn’t mix less dough, because the mixer won’t mix the dough well.
What you can do instead is dividing the dough you need after the first fermentation and freeze the rest for few days.
@@yannthepastrychef3513 very helpful! I’ll do that…thank you for responding.
Nice ❤Thanks for sharing 🎁 👍
My pleasure ☺️
Excellent recipe! Two thumbs up ! What’s AP flour?
Thank you! AP flour means All Purpose flour, it’s a flour with less protein and gluten than the bread flour.
Depends on where you leave it can be called plain flour or T45.
its called plain flour in the UK and All Purpose flour in the US.
Dear Chef, thank you for sharing the brioche. I’m from Singapore and the weather is very humid. Temperature of 30 Celcius. Do I still need hot water to proof? Proofing time is 1.5 hours? Thank you so much. Have a lovely weekend ahead!
Hello Helen,
Yes, you can still put some hot water in your oven. At least one time at the beginning.
But if the temperature is around 30c you should bake the brioche after one hour and half like you said. No more than that.
Enjoy baking and enjoy your weekend as well!
ممكن حضرتك تعملنا خبز التوست الاسمر
If I'm mixing by hand can I melt the butter instead? Would it affect the bread if I add melted butter instead of soften butter?
Yes it’s going to affect the texture or the dough, the elasticity and the temperature. Don’t melt the butter, just add it a room temperature. Plus it’s going to be easier to incorporate than the melted butter.
@@yannthepastrychef3513 Ok, thanks.
how long do you proof it in the oven work the boiled water?
Between one hour and half and two hours. If the temperature stays around 25C or 77F
Could I make Burger buns instead of one of the loafs? And if so how many (or how many grams per bun) please. I can't wait to bake this brioche recipe. So well explained!
You can definitely make buns with the brioche, they will be even tastier than the regular ones.
I would say try at 60/70g a piece and add some sesame seeds after the egg wash. Right before baking.
Thank you and good luck!
@@yannthepastrychef3513 thank you so much! I will start straight away!
These look amazing! Trying to follow along… how much salt did you use? I can’t see it in the ingredients
You were absolutely right, I’ve forgotten the salt. But I just corrected it. I used 13g of salt for the recipe. Bake well and enjoy!
Thank you!
This looks amazing and is a really well made video. My only feedback is can you put what the measurements of your tins that you are using in the video. Unless I missed it
Thank you for your kind words and noticing the efforts.
What do you mean by tins? Are you talking about the baking pan?
@@yannthepastrychef3513 yeah that’s the one. Again sorry if I missed it
You didn’t, I just added a link in the description bellow if you want to took a look or buy some.
It’s 13 x 18 inches.
perfectly
🙏🏻🙏🏻
chef AP Flour ??? thanks
Yes, AP and bread flour
Hello chief, can you please write the receipe of brioch 3 ways.
@@roubinasamonian338Hello, it’s already written in the description section.
Very detailed and exact explanation, perfect video for learning. Thank you so much!
Thank you cheif
Gorgeous breads kisses and to your daughter as well🙏💖
Amazing Look and recipe?
Thank you, and the recipe is in the description just below the video ☺️
How about the ingredients and weight needed
how can see the recipe??
@@elsiesaavedra8560 click on “more”, the recipe is in the description below the video
المقادير باللغه العربيه
the dry yeast didnt dissolved, what happen chef
To make sure it does you can dissolve it in the milk
BF makes it too dry. The butter does not incorporate well.
Depends the brand you’re using, mine was adequate. And you can always add a bit of milk if the dough is too dry during the mixing process.
Volim da kuvam, pravim kolače, ali najviše volim hleb i testa.