Philippe Urraca’s French Brioche2019-08-30
A delicious French Brioche recipe from the pastry master Philippe Urraca
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!
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...
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!
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...
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!
Origin of the recipeBrioche is an old sweet bread that French perfected a few centuries ago
French king Louis the XV enjoyed brioche.
Marie Antoinette is also known for baking brioches in her private house 'petit trianon' in Versailles.
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 recipeThis 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 !
Source of the recipeA recipe that I found in the book of French Chef Urraca, "Patisserie: French Pastry Master Class".
To purchase online, see HERE
All recipes of Brioches
All the Recipes of Brioches are HERE
Modifications to the original recipeI modified only a few things...
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 flour3 Tablespoons Sugar (37 grams)1 teaspoon Salt (5 grams)1 teaspoon Yeast (5 grams)½ Cup Eggs (162 grams)¾ Cup Butter (175 grams). Must be cold and hard
Egg wash1 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)
1 ⅔ Cup Flour (235.6 grams). Bread flour2 Tablespoons Sugar (32.2 grams)1 teaspoon Salt (4.3 grams)1 teaspoon Yeast (4.3 grams)⅓ Cup Eggs (141.3 grams)⅔ Cup Butter (152.7 grams). Must be cold and hard
Egg wash0.8 Egg. 2 Tablespoons or 40 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)
1 ⅓ Cup Flour (191.4 grams). Bread flour2 Tablespoons Sugar (26.2 grams)½ teaspoon Salt (3.5 grams)1 teaspoon Yeast (3.5 grams)⅓ Cup Eggs (114.8 grams)½ Cup Butter (124 grams). Must be cold and hard
Egg wash0.7 Egg. 1 Tablespoon or 35 grams
You will need...
The ApplianceYou 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.
The flourFor 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
Let's get started!
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
7. Knead the dough until it holds into a mass on the hook
8. For this to happen, I need to knead for
11. The dough you must get is soft but firm !
Ajout du beurre
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
Finishing the kneading
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 hourat room temperature
27. Then, remove the plastic wrap, and press it against the dough (to avoid drying in the fridge)
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 )
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
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 à 2 hours 30 minutes
49. The danger is either to not let the brioche proof enough, or to over-proof it
51. Start mix the
Egg(1), and use it to egg wash the brioche
Shaping the balls
Baking the brioche
Is it baked yet?
Can be stored a few days, well wrapped with plastic wrap. Always keep it wrapped, as the brioche dries out really fast...
The result and the pix
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