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Cuisine d'Aubéry
The food blog of FX
Brioche Dessert Brunch & Goûter

https://www.cuisinedaubery.com/recipe/french-brioche/

Philippe Urraca’s French Brioche

A recipe by Philippe Urraca Friday August 30, 2019
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 4.1
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A delicious French Brioche recipe from the pastry master Philippe Urraca

FX (François-xavier)

Did you say 'happiness'?

Lately I realize it's becoming impossible for me to wake up every Monday morning... working in a cubicle as a mid-level manager for too many years isn't as much fun as I hoped it would be!

Philippe Urraca’s French Brioche

However, last Monday morning, something new made it so much easier to get up... As I baked a French Brioche on Sunday night, the smell of the Brioche invaded the house and the wonderful smell was teasing my nose the entire night...

Philippe Urraca’s French Brioche

And a miracle happened! I was able to get up before everybody in the house

Chef Urraca made it so simple ! A brioche and I am starting to love my Monday mornings!

Philippe Urraca’s French Brioche

Needless to say, the trick was to get up BEFORE the family hurricane wakes up and eats the brioche. I know that no one in the house would leave me a piece, let alone a slice.

Believe me when I say that nobody respects pastry chefs, nowadays...

Philippe Urraca’s French Brioche

A delicious Brioche that you will love! I am showing you all the steps (and important tricks) so you can succeed. I will not let you fail!

Philippe Urraca’s French Brioche

Origin of the recipe

Brioche is an old sweet bread that French perfected a few centuries ago

Philippe Urraca’s French Brioche

French king Louis the XV enjoyed brioche.

Marie-Antoinette is also known for baking brioches in her private house 'petit trianon' in Versailles.

Philippe Urraca’s French Brioche

You will find several shapes for brioches, with different names. This one is called "Brioche de Nanterre", it is baked in a loaf pan, with "balls" on top that makes it easy to recognize


About this recipe

This is the recipe of French Chef Urraca. I modified a couple things to it, and added useful tricks that makes the brioche recipe more perfect !

Philippe Urraca’s French Brioche

Source of the recipe

A recipe that I found in the book of French Chef Urraca, "Patisserie: French Pastry Master Class".

To purchase online, see HERE

Philippe Urraca’s French Brioche


The recipe is on page 108

Philippe Urraca’s French Brioche

Modifications to the original recipe

I modified only a few things...

● I add more Flour

● Chef Urraca doesn't cut the top to create those "puffed balls" like I am showing you : I find that those balls makes it prettier (it's also the traditional way you will find in French pastry shops)

Philippe Urraca’s French Brioche

Print Recipe, with photos Print Recipe, no photos
Chef: Philippe Urraca Servings: 8 Preparation Time: 4 H Cooking Time: 30 Minutes Ready in: 30 Minutes Yield: Une brioche de 30 cm Skill: Intermediaire Level Cuisine: French Cuisine Courses: Brioche, Dessert, Brunch & Goûter,  Staples: Marie-Antoinette
Dry yeast Yeast Eggs
 4.1
Ingredients
  • For a pan : (W) 11.81" (or 11 13/16" or 30 cm) x (L) 4.33" (or 4 21/64" or 11 cm) x (H) 2.75" (or 2 3/4" or 7 cm)

  •   1 ¾ Cup Flour (270 grams). Bread flour
  •   3 Tablespoons Sugar (37 grams)
  •   1 teaspoon Salt (5 grams)
  •   1 teaspoon Dry Yeast (5 grams)
  •   ½ Cup Eggs (162 grams)
  •   ¾ Cup Butter (175 grams). Must be cold and hard
  • Egg wash
  •   1 Egg. 2 Tablespoons or 50 grams


  • For a pan : (W) 11.02" (or 11 1/32" or 28 cm) x (L) 4.72" (or 4 23/32" or 12 cm) x (H) 2.36" (or 2 23/64" or 6 cm)

  •   2 Cups Flour (309.3 grams). Bread flour
  •   3 Tablespoons Sugar (42.3 grams)
  •   1 teaspoon Salt (5.7 grams)
  •   2 teaspoons Dry Yeast (5.7 grams)
  •   ½ Cup Eggs (185.6 grams)
  •   1 Cup Butter (200.5 grams). Must be cold and hard
  • Egg wash
  •   1.1 Eggs. 2 Tablespoons or 55 grams


  • For a pan : (W) 10.23" (or 10 15/64" or 26 cm) x (L) 3.54" (or 3 35/64" or 9 cm) x (H) 2.75" (or 2 3/4" or 7 cm)

  •   2 ½ Cups Flour (380.7 grams). Bread flour
  •   4 Tablespoons Sugar (52.1 grams)
  •   1 teaspoon Salt (7 grams)
  •   2 teaspoons Dry Yeast (7 grams)
  •   ½ Cup Eggs (228.4 grams)
  •   1 Cup Butter (246.7 grams). Must be cold and hard
  • Egg wash
  •   1.4 Eggs. 3 Tablespoons or 70 grams

  • You will need...
    Instant Yeast
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Compact Bread Maker Cuisinart
    Breville Loaf Bread Maker
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    dough scraper
    Food Wrap
    Loaf Cake Pan, Adjustable Range
    Nonstick Loaf Pan 10-inch
    Norpro Nonstick Bread Pan, 10″ x 4.5″
    Sunflower Oil Cooking Spray
    Avocado Oil Spray
    Ninja Food Chopper Express
    Immersion Multi-Purpose Hand Blender
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Perforated Baking Pan
    Round Cooling Rack
    Nonstick Cooling Rack
    Steps


    The Appliance

    You have to decide which appliance you are going to use. Nowadays, professionals use a stand mixer (like a Kitchen Aid appliance) with its hook, something that I do but mainly during the warm seasons. Only problem is that the stand mixer kneads efficiently only when there is enough dough to knead, and so I double the quantities, to make one batch that yields 2 brioches.

    However, in winter time, I use the bread machine : it warms slightly the kneading bowl and the brioche will proof better. Using the bread machine, you can knead only one brioche and don't need to double the quantities.

    In short:

    In winter

    ● I use a bread machine, and knead one brioche

    In summer

    ● I use a stand mixer (like a Kitchen Aid appliance), and make 2 brioches so that the stand mixer can knead more easily

    Philippe Urraca’s French Brioche

    Compact Bread Maker CuisinartBreville Loaf Bread Maker

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer


    The flour

    For this recipe, you may want to take a quality Bread Flour. If you live in the States, a good flour that I recommend (and easy to find) is the King Arthur Bread Flour

    Philippe Urraca’s French Brioche

    Let's get started!

    1. Start by placing the Butter (¾ Cup or 175 g) in the refrigerator (as we don't want it to soft)

    2. In a bread machine or in a stand mixer (like a Kitchen Aid appliance), pour in the Eggs (½ Cup or 162 g), the Sugar (3 Tablespoons or 37 g), the Salt (1 teaspoon or 5 g)

    3. Pour in the Flour (1 ¾ Cup or 270 g) and make sure it covers the other ingredients

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    4. In the Flour (1 ¾ Cup or 270 g), make a little hole, and place into it the Dry Yeast (1 teaspoon or 5 g)

    5.  That way, the yeast doesn't touch the salt ( they don't like each other... )

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Instant Yeast

    6. Knead at medium speed (with the dough hook attachment if you are using a stand mixer).

    7. Knead the dough until it holds into a mass on the hook

    8. For this to happen, I need to knead for 30 minutes

    Philippe Urraca’s French Brioche

    9. You will need to help the device (especially the stand mixer) by stopping the device, and scrape up any sticky dough residue sticking to the bottom of the bowl , then resume the kneading. You will need to do this several times during the 30 minutes

    Philippe Urraca’s French Brioche

    dough scraper

    10. With the stand mixer, I use the Speed #3 (1-10), for about 30 minutes

    11. The dough you must get is soft but firm !

    Philippe Urraca’s French Brioche

    Ajout du beurre

    12. You are then ready to add in the Butter (¾ Cup or 175 g), that you need to cut in big chunks

    13. With the stand mixer, I use the Speed #3 (1-10)

    14. Add in Butter, one 1/4 at the time: Add in 1/4 of the butter, wait until it is well absorbed, and then add another 1/4

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    15.  You will notice that you need time before the Butter is fully absorbed into the dough

    16.  This is actually a good sign : it simply means that the gluten fabric is well done, which will give the fluffy and airy texture to the baked brioche

    Philippe Urraca’s French Brioche

    17. From time to time during the kneading process, stop the machine and scrape up the bowl : this helps the hook

    Philippe Urraca’s French Brioche

    KitchenAid Silicone Spatula Set dough scraper

    18. After some time (30 minutes or more), you will not see any chunks of butter, it is fully absorbed

    19. The dough is still sticky and holds to the sides of the bowl

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Finishing the kneading

    20. Last kneading step: Continue kneading, and the dough will not stick anymore. It will form into a mass around the hook

    Philippe Urraca’s French Brioche

    21. The dough does not stick anymore to the sides

    22. Continue kneading for a few minutes and stop

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    23. Test the dough : By pulling the dough, you will notice that the dough is very elastic. Despite the high quantity of butter, the strands of gluten are there, and this is the guarantee of a great texture

    Philippe Urraca’s French Brioche

    Proofing

    24. We are now going to "activate" the yeast, by letting the dough proof

    25. Cover the bowl (not the dough) with a plastic wrap (to avoid drying, but letting the dough get enough air which is needed for proofing)

    26.  Let the dough proof for 1 hour at room temperature

    27. Then, remove the plastic wrap, and press it against the dough (to avoid drying in the fridge)

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Food Wrap


    Cooling down

    28.  Place the bowl in the refrigerator to allow for slow fermentation for at least 4 hours

    Philippe Urraca’s French Brioche

    29. Remove the bowl from the refrigerator after 4 hours

    30. Divide the dough in 4 pieces for one brioche. You want to use a scale

    31. You may divide in 4. My dough was weighing 664 g (1 lbs 7 oz ). For a 11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm) pan for instance, I divide in 4 balls, each weighing 166 g ( 6 oz )

    32.  Here's one trick that you may want to follow (or not!). The balls that are on the side of the pan tend to grow bigger. To compensate this, we form balls of different weigh and size. Those on the side should be smaller (as they proof and then bake, they will all look the same size at the end)

    33. For my pan (11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm)), I have a dough weighing 664 g (1 lbs 7 oz ). If I want 4 balls of same size, I cut 4 balls weighing each 166 g ( 6 oz ). However, if you follow my trick, you want to form 2 balls of 150 g ( 5 oz ) and 2 balls of 180 g ( 6 oz )

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    The balls

    34. Form a ball of dough : this animated photo shows you how

    35. Take one side and press it onto the center

    Philippe Urraca’s French Brioche

    36. Then, flip it : here's your ball !

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    The pan

    37. French bakers use a special pan called "moule de Nanterre", a loaf pan with deep straight sides. You may want to substitute with a bread loaf pan with deep sides

    Loaf Cake Pan, Adjustable RangeNonstick Loaf Pan 10-inchNorpro Nonstick Bread Pan, 10″ x 4.5″

    38. I highly recommend a non stick pan. When using a metal pan, the brioche can stick to the pan.

    39. To make sure the brioche will not stick to the pan, you may spray with a Cooking spray

    40. You may also butter and flour the pan

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Sunflower Oil Cooking SprayAvocado Oil Spray

    41. Place the balls, one by one, with the smooth side facing towards you

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    42. If you followed my trick of different ball sizes, place the 2 smallest balls on the side of the pan, and the biggest ones in the center

    43. For a 11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm) pan, here's the layout:

    Philippe Urraca’s French Brioche

    44. And for a 11.02" (or 11 1/32" or 28 cm) x 4.72" (or 4 23/32" or 12 cm) pan, here's the layout:

    Philippe Urraca’s French Brioche

    Final Proofing

    45. Proof the brioche, with a plastic wrap covering the pan

    Philippe Urraca’s French Brioche

    46.  Wait until the brioche dough proofs. The time needed depends on the ambiant temperature

    47. During summer, this takes approx. 1 hour 30 minutes

    48. During winter, place the pan on top of your cupboard for 1 hour 30 minutes to 2 hours 30 minutes

    49.  The danger is either to not let the brioche proof enough, or to over-proof it

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    50. Preheat the oven at 360 °F / 180 °C

    51. Start mix the Egg (1), and use it to egg wash the brioche

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Ninja Food Chopper ExpressImmersion Multi-Purpose Hand Blender

    52. Use a pastry brush to egg wash

    53.  Hold the brush carefully. Do not press ! It would deflate the brioche

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue


    Shaping the balls

    54. Here's how I learned to shape the balls, with my pastry teacher Stéphane Tréand as well at the Paul Bocuse cooking school: With a pair of scissors, cut (deeply) a line through the balls

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Baking the brioche

    55. Bake in preheated oven at 360 °F / 180 °C

    56.  Bake for approx. 30/40 minutes

    Philippe Urraca’s French Brioche

    Perforated Baking Pan

    57. After 15 minutes, you may want to do another cut (more subtle this time and not as deep), and continue baking

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Is it baked yet?

    58. Towards the end, test the baking : Take a knife or toothpick to the centre of the brioche. If your toothpick or knife comes out wet , it’s not finished baking. If it comes out clean, just moist, it is finished!

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    59. Take out of the oven and let cool for 2 minutes

    Philippe Urraca’s French Brioche

    60. Unmold and let cool down on a cooling rack

    Philippe Urraca’s French Brioche Philippe Urraca’s French Brioche

    Round Cooling RackNonstick Cooling Rack

    Result

    Here's your beauty!

    Can be stored a few days, well wrapped with plastic wrap. Always keep it wrapped, as the brioche dries out really fast...

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Dry yeast Yeast Eggs
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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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    Spotlight...

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