brioche

Imagine a sunny sunday morning with the smell of mouthwatering hot butter tickling your nostrils.

Imagine the smiles and yums ...

You are in the world of homemade fresh & warm brioche, it is a long way to come but so much rewarding you'll never regret the time spent !

Yields : 1 big brioche

Here's what we need :

250g flour, 200g butter at room temperature, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon active dry yeast (or 10g fresh yeast), 3 eggs, 1 tablespoon warm milk, 1 tablespoon warm water.
2 1/2 hours + 1 night + 1 1/2 hour

Here's what we do :
In a glass dissolve yeast in warm water until creamy.

In a small bowl, dissolve salt & sugar in warm milk.

Pour flour in a large bowl & make a well in the center.

Pour the yeast & stir with a bit of flour.

Add 2 eggs & pour the warm milk (not on the yeast) & stir with a bit of flour.

Add the 3rd egg.

Beat well until the dough has pulled together.

Then work on a slightly floured surface and knead for 10 to 15 minutes : to incorporate maximum air take the dough in one hand high & smash it on the surface.

Incorporate the butter in 3 or 4 times.

Put the dough back in the bowl & cover with a clean cloth.

Let it rise in a warm place for 2 hours (it must double up).

Deflat the dough with your fist a few times (until it is back to normal size).

Let it rest all night in your fridge.

In the morning :

Put the dough in the mould of your choice & allow to rise for 1 hour in a warm place.

Preheat your oven at 392°F.

Bake for 25 / 30 minutes (check with the tip of knife).
                                                                                                
                                                                                                                            Relax, savour & share!

Baked custard tart

Hi everyone, today we're going to  bake a traditional french pastry.

This baked custard tart is also called "Parisian custard".
In fact every single bakery all over france has it on the counter.

It has a soft texture & a wonderful vanilla scent, just perfect for tea-time !!

Serves : 6

Here's what we need :

the pastry :

125g flour, 1/2 teasspoon salt, 1 teaspoon sugar, 125g butter at room temperature & cut in chunks, 1 egg yolk, 1 1/2 tablespoon milk.

the custard :

15cl milk, 15cl whipping cream, 40g flour, 2 eggs, 80g sugar, 2 teaspoon vanilla extract.









Here's what we do :

First the pastry :

Pour the flour in a large bowl.

Make a well and add the salt, sugar, butter, egg yolk & milk.

Work with your finger tips (or in a food procesor on medium speed) until well combined.

Put in the fridge for 1 hour.

Preheat your oven at 392°F.

Spray the pastry with a spin roll, put in your mould, cover with a baking sheet, fill with rice or ceramic pie wheights and cook for 25 minutes.

Meanwhile, whisk the eggs with the sugar & vanilla extract until light yellow & fluffy.

Add the flour.

Boil milk & cream together.

Add little by little to the mixture.

Pour the custard in the pastry.

Down your oven temperature to 338°F.

Cook for 25 minutes.

                                                                                                                            Relax, savour & share!