How to make Laminated Brioche very light & crunchy with The French Baker TV Chef Julien
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- Опубликовано: 16 окт 2024
- Laminated Brioche very light & crunchy with French TV Chef Julien from Saveurs Dartmouth U.K.
Ingredients : 500 grm Bread flour / 10 grm Salt /15 grm Yeast / 60 grm Sugar / 100 grm Dought fermented /75 grm Milk / 200 grm Eggs / 75 grm Butter / 250 grm Butter.
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I made this last night I ate half the loaf myself! Chefs recipe is "spot on". Incredible flavor!
Thank You Chef and John
The braiding was beautiful! Those ARE sexy brioche loaves!
I love making brioche, but I've never done it this way, I think I will next time. I'll have to watch this video a few times to make sure I do it correctly, beautiful loaves! Thank you so much, to both of you.
Always the best and professional work thanks
Merry Christmas and thank you guys for all of these great videos. We appreciate it so much!
Thank you Julien and Camera man. I wish you and your lovely family all the best and I am looking forward to learn from your awesome skills in 2020. You really changed my life.
Ah that's nice kindest regards John Happy Christmas
Hey TOP CAMERAMAN! Happy 🎄 Christmas & Amazing New Year.
Really Like the Slow Motion Flour-Toss.
One of the few times Julien ever moves slowly.
Oh yes you don't see him moving slow very often Happy Christmas kindest regards John
Wow, very inspirational. I have made brioche for making various Babka for a pastry exchange for this Christmas. It is too late for me to make this for this year, but next year I will knock their doors off with this! I cannot wait. Your videos are so educational. Thank you both for making them real and entertaining especially when things do not go perfectly. John, I wish both you and Julien a very Happy Christmas and peace to you both in the new year. Thank you for taking the time to make videos for us!
Thank you so much enjoy Christmas kind regards John
Wonderful , I Will try it .
Thank You both
enjoy these vids.....uplifting.....such a great character....all have a great christmas...and keep it up in the new year x
And you thank you Linda kind regards John.
OMG that is a lot of work; great exercise though :) I'll try it one day when I build some muscles :) It looks delicious. I love the way Julien says butter.
Its always a pleasure to see you chef.. i love baking 😍😋👏
You’re very funny guy and happy with your Resource
Thank you 😍
Hi Julian you are the best thank you for sharing
Chef Julien you are Superb!!! Are you hiring...lol...love your videos..they are always full of fun and yes informative. Merci bien!!!
Great video but I think I 'll let the pastry chef make the brioche and I'll just buy it. Have a very Merry Christmas and thanks for sharing.
Looks absolutely delicious!! Love your channel & you guys!!
I love his energy!!!
MERRY CHRISTMAS AND HAPPY NEW YEAR to Julien and all the staff at TOPCAMERAMAN. Way to go there fellows.
Awesome job Julien! I love watching your videos 😃
chef, i love your videos and your energy
Merry Christmas and Happy New Year to you John and Julien, and your families :D
Looks fantastic, great video ⭐⭐⭐
You are the best chef Julien!!!
Happy Christmas and New year to you Julien and Topcameraman
Hi Andrew thank you and the same to you kind regards John.
Haha 😂 fricken Julien “I don’t know how long it has been in the oven because..... Uuuuh I can’t remember” phew 😅 there’s a lot of waiting in this one but like you said it is easy
Happy Holidays guys!
Gorgeous..you said 23 minutes at 175 c 15 for small rolls and another 8 for the larger pans.
Merry Christmas to both your families, have a blessed day.
Thank you Mark kind regards John.
Wow. I'd love to eat his brioche. We do have a brioche here but not likely as he bakes. Also his tale hair has grown longer. Before it was just right below shoulder length.
I wish he has a branch here in abubdhabi. Probably I would go almost everyday there.
He loves those plastic boxes
TOPcameraman, your fantastic. I could see everything and it's very much appreciated. Julien, you always make me so hungry with your absolutely beautiful creations. You guys have a very merry Christmas and I look forward to seeing you in 2020... :)
Happy Christmas Ray thank you well we don't have a two camera set-up so we make do with one if we had a permanent studio we could make the videos even better kind regards John
Bravissimo!!!!! I am going to try it!
Love it chefs 👍😁
You really enjoy your job.😋😋😋😋👏👏👏👏👏
I've loved going through all these videos and watching chef juliens rat tail grow longer and longer
You always make me laugh
Have a very Merry Christmas and a Happy New Year to You and your Lovely Family and to Topcameraman.😊🙏
Thank you and you kind regards John.
Pleas,what ingredient of dought fermented?
Where do I get dough fermented from.
i love youuuu pls upload more videos
💝💝💝
Master chef
🎅🤶🎄 Merry Christmas Joyeux Noël 🖖
Thank you Barry same to you kind regards John.
Beautiful 🌺
Is the fermented dough similar to a sourdough? my sourdough is much more liquid.
If you keep it more solid, the yeast will eat through the flour slower, useful in bakeries where you dont want to be feeding a large quantity of liquid sourdough a ton of flour all the time
❤️❤️❤️❤️
What's with the mullet?
How to make fermented dough ?
This page has a recipe for it.
www.cordonbleu.edu/news/recipe-country-bread/en
Who gave this a thumbs down? There's always at least one bozo in RUclips comments.
No kidding! There's a million videos I could go on and down vote, but I'm not going to spoil other people's fun.
🔔🎄
😛😍😍🙃
You were so careful not to put the yeast close to the sugar and
Salt. But then you dumped it all together into the mixing bowl. Why is that so critical?
Salt can pull moisture away from fresh yeast if left together. For dried/instant yeast there is no risk. Once liquid is added the salt dissolves.
layers 3 -> 9 - 2 = 7 -> 14 - 1 = 13 -> 26 - 1 = 25 layers
Pleas reply
why isn't the cameraman doing closeups like before? closeup inside the mixer bowl closeup of the layers etc need to see that
You would never get fermented dough here in London. Jamais!