Brioche The Way Pasquier Do It
Author: 
Recipe type: Bakery
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
I'm sharing with you the recipe almost like it was given to us, although since making it at home I've had to substitute a few ingredients here and there. For example, these sugar crystals for topping, rather than what we were given on the day.
Ingredients
  • 500g strong flour
  • 90g water
  • 3 free range eggs
  • 125g unsalted butter
  • 120g caster sugar (divided into two 60g portions)
  • 40g bread yeast
  • 10g table salt
  • chocolate chips (optional, to taste, we use Beyond Dark)
  • 1 egg and milk for the egg&milk wash
Instructions
  1. Put the flour into the bowl of a mixer fitted with a dough hook.
  2. Add the salt and half the sugar to one side of the bowl and the yeast to the other.
  3. Add the water, eggs and butter and mix on a slow speed for 2 minutes, then on a medium speed for 5 minutes.
  4. Add the rest of the sugar and continue to mix for a further 4 minutes.
  5. The dough should be soft, shiny and elastic.
  6. Divide the dough into even pieces of roughly 50g each. Shape each piece into a smooth ball.
  7. Very lightly brush the dough with water to avoild the brioche drying out.
  8. Leave the rise in a warm place for about 90 minutes till doubled in size.
  9. Preheat the oven to 200C/390F/gas mark 6.
  10. Brush the brioche with egg and milk wash.
  11. Sprinkle some pearl sugar/sugar crystals on the top.
  12. When the brioche is proved, bake for 10 minutes.
  13. Leave the brioche to cool before serving.
Notes
Thanks to Brioche Pasquier for the fabulous recipe!
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/11/21/brioche-the-way-pasquier-do-it/