Brioche a true classic

Summary

In this instructional video on classic brioche, the presenter demonstrates the steps to create a beautifully shaped brioche dough. Emphasizing the importance of proper dough handling, the process includes pre-shaping, allowing the dough to rest, and forming the iconic brioche shape. A special egg wash, made from two eggs, enhances the brioche's shine, while decorative toppings like pearl sugar and cinnamon sugar add flair. The final tip is to remove the brioche from the tins promptly to prevent moisture, ensuring a deliciously warm treat. This video offers valuable insights for both novice and experienced bakers looking to perfect their brioche.

Takeaways

• 😀 Use chilled brioche dough for better shaping and texture.
• 🛠️ Pre-shape the dough into a round ball to train it for the final shape.
• ⏳ Allow the dough to rest at room temperature if it's too cold to shape easily.
• ✋ Carefully divide one-third of the dough to create the classic brioche shape.
• 🤏 Use three fingers to elongate the divided dough without breaking it.
• 🔄 Pinch the top of the dough and pass the neck through the center to form the brioche.
• 🍳 Prepare an egg wash using one yolk and a pinch of salt for a glossy finish.
• ✨ Enhance the brioche's appearance by sprinkling with pearl sugar or cinnamon sugar.
• 🚫 Remove the brioche from the tins immediately after baking to avoid moisture buildup.
• 🍞 Enjoy the brioche warm for the best flavor and texture.

Q & A

What is the importance of chilling the brioche dough overnight?

Chilling the brioche dough overnight helps to develop flavor and texture, making the final product richer and more complex.

How should you handle dough that is too cold?

If the dough is too cold, avoid forcing it. Instead, let it rest at room temperature for a bit until it becomes more pliable.

What does pre-shaping the dough achieve?

Pre-shaping the dough trains it for the final shape and helps build strength in the dough, ensuring a better rise during baking.

What technique is used to form the classic brioche shape?

To form the classic shape, divide one-third of the dough, elongate it, create a hole with your thumbs, and pass the neck through the center before closing it off.

What ingredients are used in the egg wash for the brioche?

The egg wash consists of one egg yolk mixed with a pinch of salt, which helps give the brioche a beautiful shine when baked.

Why is it recommended to sprinkle toppings on the brioche after the egg wash?

Sprinkling toppings like pearl sugar or cinnamon sugar after the egg wash adds flavor and enhances the visual appeal of the brioche.

What should you do after baking the brioche?

After baking, remove the brioche from the tins immediately to prevent moisture accumulation at the bottom and place them on a cooling rack.

How can you tell if the brioche dough is well-shaped?

A well-shaped brioche dough should have a smooth surface without blemishes, indicating that it has been properly handled and shaped.

What is a common mistake to avoid when shaping brioche?

A common mistake to avoid is forcing the dough when it’s too cold, which can lead to a less smooth final shape.

What is the best way to enjoy freshly baked brioche?

Freshly baked brioche is best enjoyed while still warm, as this enhances its texture and flavor.