VENDÉE BRIOCHE

PAR

PATRICK GELENCSER

Informations and materials

This brioche is an artisanal speciality from Vendée.
Start the recipe the day before

RECIPE STEPS

1. Leaven to be made two hours before

INGREDIENTS

100g flour
140 g milk
10 g de baker’s yeast

STEPS

2. 2h later

INGREDIENTS

400g flour
120g eggs, beaten
130g sugar
2g salt
20g of rum

STEPS

3. Other ingredient

INGREDIENTS

150 g semi-salted butter, melted

STEPS

Mix everything together and at the end add the 150g of melted semi-salted butter.

Leave the dough to rise for 3 hours at room temperature, form it into a ball and then put it in the fridge.

The next day, shape it, leave to rise at 40°C for about 1½ hours.

Bake for 30 to 40 minutes at 160°C

Time to eat!

4. -

INGREDIENTS

STEPS

5. -

INGREDIENTS

STEPS

6. -

INGREDIENTS

STEPS

7. -

INGREDIENTS

STEPS

8. -

INGREDIENTS

STEPS

9. -

INGREDIENTS

STEPS

10. -

INGREDIENTS

STEPS

11. -

INGREDIENTS

STEPS

12. -

INGREDIENTS

STEPS

13. -

INGREDIENTS

STEPS

14. -

INGREDIENTS

STEPS

15. -

INGREDIENTS

STEPS

OTHER RECIPES

ICE CREAM TART WITH FROSTED LEMON AND STRAWBERRY

MON BEAU SAPIN – CHRISTMAS MACAROON

CINNAMON BRIOCHE

VENDÉE BRIOCHE

Informations and materials

RECIPE STEPS

1. Leaven to be made two hours before

2. 2h later

3. Other ingredient

4. -

5. -

6. -

7. -

8. -

9. -

10. -

11. -

12. -

13. -

14. -

15. -

OTHER RECIPES

ICE CREAM TART WITH FROSTED LEMON AND STRAWBERRY

MON BEAU SAPIN – CHRISTMAS MACAROON

CINNAMON BRIOCHE

Leave a Reply