Different types of BRIOCHE - how we make and use them in the bakeries
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- Опубликовано: 27 май 2023
- In this video I am sharing how to make a traditional brioche, brioche Nanterre and croissant brioche, how we bakers use them in the kitchen and how many variations can be created of it. I am sharing my experience in different bakeries.
Here I am sharing one of my favourite recipe:
300g strong flour
15g fresh yeast
20 milk powder
2 eggs (room temperature)
40g butter
40g sugar
vanilla
a pinch of salt
± 110ml H2O (room temp)
LET'S BE FRIENDS
📸 Instagram - / kristinakkz
👉🏻Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
/ @alesalvino
Which brioche is your favourite? 🍞☺
just for burger buns
Brioche with choclate pieces is incredbile 🤤
Indeed!🥹
Thank your for filming, i love your Videos ❤
Hey! thank you so much for taking your time to be here! :) see you in the next one :)
omg..what a beauty to work with dough! thank you for the video! my dream is to work as a baker in such a cool bakery
Hey, yes i honestly love love seeing how gluten develops, the end result is so satisfying! 🥹 thank you so much and see you soon!
love all of your content
Hi Roberto! Aww thank you so much! ☺️
Kris! Congrats, I loved your breads!
Hey! uh amazing! love seeing them developed, the magic of gluten 🪄 🍞 thank you and see you soon!
soo many choices ...❤❤❤
I like to give choices for people jiji😁
Not a fan of brioches but NOW I want to buy some! 🤤 Another amazing video, well explained and beautiful footage as always! Keep up the great work Chef 🧑🍳!
you know as it is, you are not a fan until you are haha 😃 yes this video was more and educative one or maybe to give inspiration too ☺️ thank you💫
Love it❤❤
Thank you so much!☺️
looks great again
Thank you so much Jef! ☺️
Saludos Kris desde Puerto Rico. Que bonitos te quedaron los brioche de origen Francés. Cuídate mucho y mucha Salud.
Hola Roberto! Muchas muchas gracias! me alegra mucho!
Saludos desde Madrid y nos vemos pronto!☺️
Hi Kris! Thank you for this content. Now I have more options on what to do with plain brioche! I love the option of putting frangipae and fruits on top and the one wherein you sandwiched it with ham and cheese! I'm from the Philippines and we also have a bread similar to brioche which we call 'ensyamada' which is richer and more indulgent since it has more butter and eggs. Thank you for all these knowledge that you shared with us! All of your breads are beautiful!
hello, so nice to hear from, i didn't know your typical brioche version in Philippines, looks good!
Thanks for staying on my channel, always happy to read comments and hear thoughts.
See you in the next one! Warm regards! :)
So yummy 😋
🙏🙏🙏
amazing videos.. please put more bakery recipes like this .. i have learned a lot from you
Hello, amazing to hear this! thank you so much! :) of course will be a lot more videos like this :) see you soon!
amazing video
keep up the good work
Hey! thank you so so much! sure will do 😇
Kristuke,gražus video apie pyragų kepimą.kaip visada gražu ir skanu😁
Labukas, oj pyragai mano kasdienybė🫠 labai patinka dirbti su tešlom ypač, tas procesas kažkoks magiškas 🪄 ačiū! ❣️
Hello Kris, I'm Ana. I loved your video .
Hey An! thanks a lot, happy to hear this, really :))
🥰
Ačiū pupa😘
❤❤❤
❣️🥰
My mouth started salivating after I saw finished Challahs. Perfection! Laukiam daugiau video :)
haha I dont blame you, I am always starving when I edit my videos 🙈 labai ačiū! bus ne už kalnu😇
Just Gorgeous 👌. I missed you here Last Week... Hope you're doing Well.☘🥰.
Hey! I am glad you missed me jiji 😇 how are you?
I was on working holidays, enjoyed a lot and will put my experience on RUclips in upcoming weeks :) thanks as always ☺️
@@KrisKazlauskaite Great to hear that Kris👍. I'm doing fine ,Thanks So Much for asking 😀. Have a Wonderful Week. ☘❤.
Very nice video Kris! They looks amazing these brioche recipie! Can you write the ingredients in grams? I wan to make these recipie at home but i can not found your mesuring ingredients! Have a nice day and good week! Have a good month! 👍👏🍴
Hello! Thank you so much! I have left my favourite recipe in the description so please feel free to copy and save it :)
Have a great week! Warm regards! ☺️
@@KrisKazlauskaite Thanks! 🙂🙂🙂
you channel gonna bloom so soon ..
Fingers crossed more people will come across my channel 😇 thank you!
very good❤
thank you! :))
@@KrisKazlauskaite If you live in France, I want to help if I can
@@zezosenosy2889 I don’t live in France
Hey awesome video!! Do you le it bulk ferment in the fridge ?
Hello, thank you so much! yes exactly we let it to relax and rise. Next day degas and shape :)
The French toast looks wonderful! Would love how to make it, including the frangipane. I wondered if it would work well with pistachio butter/creme?
Hey! Thank you!
It’s very simple: a slice of brioche, syrup, jam, frangipane and if you want you can put something on top; or brioche+syrup, frangipane, fruit.
Not sure what exactly you mean with with the last part but perhaps you mean something to put after it’s baked :)
@@KrisKazlauskaite thanks for your reply! Yes I thought a pistachio based creme would be good as a topping? Also can you make the frangipane vegan?
@@Kokeshiflower if it doesn’t contain raw ingredients yes.
Vegan frangipane-i am sure someone has already done it 😉
Do you proof the dough? If so how long? Also what’s the temperature you put when baking and for how long? Can’t wait to try the recipe!!!
Hello, yes of course we proof the dough. It takes around couple of hours. We bake around 170C for ± 7minutes. Good luck trying!
Bostock, made with chocolate chip brioche and dried cherries.
🫠 chocolate and cherries 😋
Thanks chef.
How many grams one dough? and if i am going to make double with that recipe, i have to use 30g fresh yeast right?
Hi, If you sum up all the ingredients you will get the final weight :) and yes if you do double you you will end up doubling all the ingredients.
@@KrisKazlauskaite Thanks chef.
Great video and a lot of effort.. Btw May I know what is the average salary of a baker and how many countries you've been for the baker job and what's your native country? 😇
Hello, thank you so much! :) The salary depends on the country, Spain where I live now is much lower compared to UK. I have done multiple work experiences..let me think..3 countries, mainly in the UK.And finally I am from my lovely Lithuania :)
@@KrisKazlauskaite thank you so much for your time it mean a lot
I do not understand the water amount. SHOULD IT TO BE ADDED OR NOT?!?!?
Chocolate brioche
👏👏
Is there any difference with white shell eggs and ordinary eggs?
I see you use both so I'm just guessing.
Hello, just want to double check if I understood it correctly - you mean whole eggs (with a shell) and packed or bottled eggs?
@@KrisKazlauskaite At 4:29 we see eggs of different colors; those with white shell and those with darker, ordinary shell (four of them). I just wonder if they have different usages in bakery or it's just a case.
@@pile333 ahhh! No there is no difference in terms of the colour ☺️
@@KrisKazlauskaite I thought it was a baker's little secret! 😄
@@pile333 naah 😀
is it same as donut recipe ?
Not exactly, brioche tend to have more butter :)
@@KrisKazlauskaite but i saw your recipe between donut and brioche they are same
I am your biggest stew dent
🗒📚 hey! happy learn together :) thank you!
Haw many grams in one brioche
really depends what you gonna use it for, can be from 40g to 120g ;)
💜💜
☺️🙌🏻