Brioche By Hand - Bruno Albouze
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- Опубликовано: 6 сен 2024
- Originating in the dairy regions of western France in the 17th century, this beloved pastry has stood the test of time to become a symbol of French culinary excellence. Unlike its counterparts using sourdough, the Parisian Brioche is crafted with yeast, giving it its unique texture and flavor profile. As you dive into the history of this classic treat, you'll discover the rich traditions and techniques that have been passed down through generations. Join me on a journey to uncover the secrets behind the iconic brioche à tête and its counterpart, the exquisite brioche de Nanterre...
To get the full recipe go to brunoalbouze.c...
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As you can witness all cooking demos on RUclips and TV. Puff pastry offers nice color but unfortunately the dough remains underdone because of the moisture released from the stuffing and meat while baking. Therefore the original flakiness effect and texture from what the puff pastry is supposed to produce wont work in this case. Using brioche offers an excellent compromise and tastes better. Thanks to the yeast; it will bake all the way through and slightly crispy on the surface ;)
Brilliant chef, thanks! Your work is amazing and inspirational.
I need the recipe please thanks
hello bruno, how come there is milk in the recipe on your website, but not in this video?
I want to hear Bruno narrate a nature documentary: "Wanse the lion is finished wiz hiz meal, zhe carrion birds and jackals come to feast on ze carcass... It is simple and delicious..."
Zhe hadit wit a litabitabutta.
trublgrl
wowo
Lol
Wanse!!!
😂😂😂
"THE REAL DEAL" --- My brioche came out HEAVENLY YUMMY !!!
I made my own cultured butter -- The taste is marvelous.
Thank you CHEF BRUNO.
:)
Wow I am jealous that you can make cultured butter! :)
+adina40m It's simply. First make Crème Fraîche and then turn(whip) that into butter. Crème Fraîche is made from heavy whipping cream and a couple tbls. cultured buttermilk.
You should be the new Old Spice spokesperson. Seriously.
Agreed
Indeed, 1 packet of yeast weighs 8g. However, you only need the dry yeast inside the packet which weighs 6g net. 6 grams X 3 =18g. It says 15g in the recipe rather then 18g though. No worries; 15g or 18g it doesn't matter. Thanks and happy brioche day :)
Sure. Instant yeast is added dry, directly to the flour; active dried yeast is traditionally mixed with warm water and allowed to proof for about 5 minutes first, before adding to dough. Voila, happy brioche day :)
Happy ending guaranteed LMAO!
Hahahaha
I laughed out loud at 3 am in the morning because of that line.
A bit naughty
If it is not guaranteed, the business should give back ur money! We must always get our money's worth, our hard earned money's worth!
@@miskyloo887 He definitely is lol.
At first I was intrigued by the thumbnail, then I heard his voice and saw his eyes and his passion. Not only is he good, he’s funny, and clever, and silly. I then “witnessed” the end segment and I was confused and happy and confused again. But I’m happy to have found this wonderfully odd chef. Thank you chef Bruno. Can you do this with a levain instead of yeast?
It could indeed like the real Milanese panettone. It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. No yeast is used then. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. You can ask your baker some natural sourdough: bread levain. For 2 lb. of brioche dough add 0.7 lb of sourdough. It must be incorporated at the end of the kneading process after the butter. Let it rise a day.
Thanks!.. Refrigerate overnight means 12 hours but it could be 24hrs.
I believe the dough hasn't been kneaded enough. Watch carefully the steps and be patient :)
Come for the brioche, stay for the seductive voice 😂
Thanks for the tutorial! Very informative 😊
Making brioche completely by hand is a labor of love. The end product looks beautiful and delicious!
Thank you ! I successfully made it. Your recipes are very authentic. God Bless you .
Greatest youtube channel yet!
Bruno is the man
OK. This is the second time I made this recipe this week. Just put the dough up for 1st fermentation. Not getting that beautiful smooth ball like Bruno without mixing a tad more flour in, but I'm leaving it a bit tacky. The first batch was the same way and it was awesome. I used jumbo eggs and proofed my yeast both times, so I'm trying to compensate a bit for the extra liquid (minused 2 of the whites and started with a bit more flour). All in all a fantastic recipe!
This is my go to channel whenever I am on diet!
I am envious of your oven~ I had a commercial oven and loved it. We lived in the woods but when we moved, I had no space and I bemoan my fate every time I bake. Right now, I am making a rich Greek style bread and or breads. I left everything to rise while I went to my daughter's cottage to paint the railings LOL after hours of painting, my reward was to finish my bread way ino the wee hours of night.
I never made brioche but I plan to. I loved your video: not too much talking very sensual as you said and to the point. Thank you so much.
You must be amazing at kneading to be done with both steps in 10 minutes each! Looks like a good recipe - will try out later!
Also super grateful that you put temps for convection oven haha
i love your narration and your videos
lol! look who I found
I laughed my butt off when he emphasized to keep the cell phone off! Just how many times has that happened and frutrated the hell out of a home baker?! Thanks for that really important tip.
I must say your recipe for brioche is excellent. I'm really new to baking, but my brioche came out fantastic. I only have one question, I've seen many brioche recipes and this is one of the few without any liquids added to them (water or milk), my question is,
How does it affect the brioche?
Keep up the good work Bruno!
STANĹY
BORCHÇARDONA
Oh my! All those eggs and butter - a nightmare of cholesterol. I could eat a dozen of those gorgeous little loaves.
😂😂😂😂👍I like the way you r talking as if I am watching a movie👏👏👏👏
On the contrary, I’m not a fan but I appreciate the detail he provides!
I do to 😂😂😂❤❤❤
you're the master of the youtube cooking game.
Hey! sure.. follow the recipe as directed..Happy brioche day :)
I am definitely making this. 3 years of trying to find the perfect brioche recipe and i think this one might be it!
If you stil exist on youtube, did you manage to find the perfect brioche bread?
I had another brioche recipe that used a mixer but it was ruining my hand mixer so I decided to try this one. Delicious! The kneeding actually took me over half and hour but that is probably because I got pretty tired.
Hi Bruno! Your videos are amazing. I have made your Vienna bread recipe several times with great results. Today I decided to go ahead and give your brioche recipe a try, but experienced nothing but failure. I have tried other brioche recipes with great success in the past however. This recipe simply wouldn't come together for me. All my ingredients were measured in grams to ensure accuracy. I was using my stand mixer per the written instructions. Later in the kneading process, the butter started to separate from the dough. I never got a smooth and shiny appearance, and that was at the half hour mark (as opposed to the 14 minutes the recipe calls for) at speed 4 on a Kitchenaid Artisan stand mixer. Could my kitchen have been too warm, or my butter too soft? I'm just not sure why I was getting such drastically different results. Any help would be much appreciated. Thank you!
the best recipe ever
Your voice and the way you talk remind me of antonio banderas ❤️ anyway i loooooove your chanel
Your work and ideas are very exciting. I will follow your progress in the years God gives as I am an older chef now. Thank-you for the creativity and expertise you have aquired and mostly for sharing it with us!
Love ur complete different approach to cooking. Please,keep sharing ur fantastic style and personality. Thanks Bruno!!!
I have tried this, its turn out so great!! its smell and taste so buttery. all my friends were so impressed with it. thanks for this great recipe,
I make something quite similar, only I use more sugar (180-200g for 500g flour) and I use only the egg yolks (6)....and some milk, and of course your butter (melted), fresh yeast.
Throw inside some raisins. Or I roll it with ground nuts, or candied fruits...
Thank you for the tip on scrapers. I made my cute little scraper in my kitchen. Keep doing what you are doing, I love it
Absolutely fantastic video and tutorial. Beautiful brioche! Thank you
I'm addicted to chef Bruno's videos :( there is no cure for that.
Grate recipe ..i tried it
J adore tes recettes
Merci infiniment.
the scraper hack was genius! i was just looking on amazon for a plastic scraper and you just saved me!!!
His voice plus the way he kneads the dough cracks me up...in a good way
Thank you Bruno!! I love your recipe for Brioche!! I never thought I could make it but I did, love following you and your recipes & being that my boyfriend is French, he loves it as well!!
Dude, you rock! Keep bringing your incredible recipes
at what point in the process is the brioche ready to be used as pastry for beef wellington?
My brioche came out beautiful. Million thanks.
Bruno, would you recommend this dough for making cinnamon rolls? I have never found a dough recipe that stays soft for very long after being baked.
I just found this channel and I am never leaving
It's amazing, my mom loved the bread and wanted the recipe.... Nicely done bruno🙂
Hi Bruno, the brioche turned out amazing! I have some dough leftover... Should I freeze it before or after proofing? Thanks!!
before
can i use plain all purpose flour and in my country the yeast is a bit different i need to mix it with water to prove first so what should i do? :/
HersCHeLLe PiNTo If you have no instant yeast you need to proof the yeast before kneading it in the dough. This is done with fresh or dry, regular yeast. These should be mixed with water or milk+a little flour before. Let it stand until it doubles in volume (fresh yeast) or become frothy (dry yeast). It takes roughly 10-15 min.
libertango CNN
A massage with a happy ending? You are the best. Love your work, videos and humor. Keep 'em coming and ill keep watching.
The production quality of your work here is excellent.
Chef, the strength in your hands, wrists, arms, you must give THE BEST massage!!
This guys voice is so dunk, but as a chef i must give him mad respect cuz god dam those look really good for a hand made.
Is this recipe in American cups or English cups
THANK You FOR YOUR WONDERFUL RECIPE!! This TRULY IS A VERY 👍🏼👍🏼👍🏼👍🏼AMAZING👍🏼👍🏼👍🏼 BRIOCHE
Jainy Murphy rrr
Omg.. This is unbelievable.i still cant believe it that u made it , even after watching it... mixing the butter in dough & shaping it.i mean everything... chef I just felt that it has a lot of butter.dont u think its a little extra than the regular amount..
Ca tombe bien..je n'ai ni ma machine a pain ni mon KitchenAid avec moi a force de bouger d'un pays a un autre..So this would work for me...Thanks for sharing :). Stretch and fold is not a bad idea and I like how you worked the butter..Smart!
I never quite understood where all the rage for the french accent came from, now I know.
Bruno and Antonio Banderas could go into battle for world's sexist voice.
Sarah Pursley oooh Antonio Banderas...so sexy.
Hi bruno, i absolutely love your recipes!! You really are the real deal! Ive made your Ispahan Macaron, your Baguette, and your Coq au Vin and they were heavenly, even better than in bakeries outside! Thank you so much for the satisfaction they have given me!
Next, i would like to make this Brioche. Previously, i failed once as I put in too much yeast and for some reason, the butter melted and sank to the bottom of the bowl during the first proofing. Now i'd like to make it again, but i am unsure of how long do you mean by overnight? 12-15hours? Please reply, thank you very much! :D
Thank you Bruno! I have made this recipe a couple times now. I really like the scraper, so I had to cheat. I had some extra 0.140" UHMW-PE at work, I found a picture online of a scraper of a slightly different design than yours and cut it out with the waterjet. Totally your fault!
Wow! Thanks for the explanation chef! You're a great teacher! I'll try my luck with a brioche au levain. Hopefully one day, after the umpteenth attempt, I'll succeed.
Thanks again, I'm grateful for your answer. Have a super day!
Thank you Chef
Thank `s a lot Bruno as I did this recipe and it was gorgeous indeed.Thank`s for your honesty.
I have the same ones, they are Calphalon they came in a set of 4. I got mine at Bed Bath & Beyond, but you can find them online if you search for "Calphalon mini loaf pans"
He should be the next spokesman for everything. 😂
Bruno - Help! My dough is too buttery! I used the exact measurements of your recipe and I have 4 very greasey dough balls in my refrigerator. The butter I used european style with milk fat 82%, do you think that is why? Should I do anything differently when baking? I had planned to make a braided loaf.
Mi comentario es el siguiente: me encanta su técnica,sus recetas estoy encantada maestro Bruno Albouze,estoy agregandole más a mi conocimiento pero sería bueno q tradujera lo que enseña al Español,sobre todo para sus explicaciones de las recetas espero q,tome en consideración mi sugerencia Gracias Maestro.
Tilcia Gont Pérez mejor aprende inglés, si realmente quieres aprovechar todo lo que hay en internet debes aprender inglés~
Ok good because that's what I went with. The dough is currently in the fridge and I shall bake tomorrow! :)
The scraper was the BEST part of this video
Wow! I am speechless, but want to leave comment anyway!
Por favor maestro Bruno traducir sus recetas Espectaculares al Español y muchísimas gracias . B/quilla Colombia Dios le bendiga!!!!
Wow, he does this in the hardest way possible. No short cut at all
Hi dear can we knead the dough in mixer or we have to knead with hands
Hi, just a silly question! Can you store and re-use the egg wash mixture!? Otherwise, it's not very practical is it?
thank u for the recipe i tried it and its turned amazing surprenant merci
Bucket list:
- Try Bruno's cooking!
Thank you I have no mixer so this recipe really helps.
I could listen to this man recite the dictionary and believe every word.
So far the best brioche recipe. Bruno, thank you very much for share.! The dough is already in the oven and smell delicious.!! ;)
I'm so glad I stumbled onto your videos. Great recipes, and a joy to watch and listen too. You're very charming;)
Hi can you tell me were to find the sugar you put on top. They use it in Italy on cornetti as well i can't find it chicago. Thanks.
Sorry bruno i didn't understood how much time must be refrigerated for the second rise, a night long?
Thank you for the great work you are doin', greetings from Italy
Bruno is that 3 packets of yeast, 15 g each, for a total of 45 g, or 3 packets of yeast totalling 15 g? I ask because the packets I have are 8 g each
"by the way : make sure your cell phone is turned off" 😂
Chef, this is my second time in two years making this recipe. During the kneading process it never got firm. It was like slim and didn’t hold its shape. I measured everything out but I don’t know what I did wrong. I did use the kitchen aid mixer. I’m stumped! I’m proofing the dough anyway to see what happens!
Krystal Turner did you figure out how to get the dough to hold its shape ?
tracey rock I just continued with the recipe and everything turned out fine. I added all the butter at once and I think that was the issue. I really don’t know. Could have been the temperature in the house. Hope this helps! The bread was delicious and I posted on my IG page if you’re interested.
Hi there! nope, less butter than some Parisian recipes actually!...
Hi Bruno I absolutely love your channel! I tried making the brioche but after I added the butter the dough got really liquidy, like the butter wasn't incorporating into the dough, and it wouldn't become smooth no matter how long I kneaded it for. I tried chilling it then kneading it again but it still didn't work. I've used your croissant recipe three times and never had any trouble. Can you please tell me where I went wrong?
Had exactly the same issue . I tried this recipe three times and gave up . It’s only 500 Gramm flour but so much eggs and Butter
Very confusing
Sad he never replied to your question
Is it normal for my dough to keep expand in the fridge? I reshape the dough like 2 time in 5 hours. It keep proofing . Is it normal? Or is it too much yeast?
THE MAN !!!! Champion thanks!
Bruno, thanks for the recipe, when you say that it needs to proof at 80 degrees does that mean I have to set my house thermostat to 80 degrees or is that the internal temperature of the dough. If its the internal temperature of the dough, how can I manipulate that? Thanks!
No, leave it on the countertop to proof.. depending on the room temp, the proofing process my vary from 2 to 6 hours.. Enjoy :)
Bonjour Bruno, merci vraiment pour toutes ces recettes :-) you are the best french guy in the USA... I do enjoy all your receipes. So far that is the best home made brioche! Moi je rajoute de la fleur d'orangé pour me rappeler ma ville de Bordeaux :-) .. Big Thank you to you Bruno
I tried it really the difference can noticed with i used to taste
Really great tutorial and recipe. Just made this and it was awesome.
Ehy bruno great video! But do i have to put the dough in the fridge or the freezer? Yours seems from the freezer
Diego Cadei fridge. It seems hard because there's a good amount of butter in the dough. Butter turns solid in the fridge, so...
I did it for about an hour with happy ending also made me arm sour. I got mixer but just wanted to try it without mixer. Have a lot of fun anyway and fitness
I made this bread, it tastes great. However the crust is really hard and crumbly. Any pointers or is that how it's supossed to be?
Wow your kneading skills are on point....!!!!
Hi Bruno! Been with you since the very beginning. Big fan! If I wanted to add dried fruit (e.g. raisins) to the Brioche, when and how would you recommend I do that?
You mention the importance in temperature of the dough in alot of your videos. How would you go about fixing dough that's either too warm or too cold?
Indeed, this is called: DDT (desired dough temperature) check that out online to learn more about how professionals adjust the consistency yeasty dough making.
I think this may be where Bruno got his muscles... What a workout!
Good luck on making the prime time bro...you earned a sub no doubt