You are incredible, Stéphane! Recovering from trauma that resulted in brain injury, I relearn cooking skills that my Polish grand mother taught me (who knew she was an accomplished French Chef?) through your videos online. The best part is, like my grandma, you are generous! She'd always tell me to "go ahead and try it!" We could either "fix it" or find another use. She'd say, "no matter how bad it looks, it's almost always edible!" Healing with the best memories I still have from my childhood with your help is the best... and once in a while what I make isn't half bad!

@Tyndalic

Жыл бұрын

Best wishes to you❤

@giramger

Жыл бұрын

@@Tyndalic Thank you!

I love French food because it’s complex but simplified.

ive made this recipe 3 times in the past 2 days: those cuts at the end really do make it puff up and brown beautifully, also, 3.5 eggs is the sweet spot just like he said, 4 is too much and 3 is too little (i tried both) hope this helps!

@mangravy2000

Жыл бұрын

Do you think 3 ex-large eggs would work?

@catherinee.422

Жыл бұрын

@@mangravy2000 i think so- the eggs i used were large

@xxiceboxcakexx

6 ай бұрын

thank you for your feedback…’cause i’m planning on making this after i bake the no-knead bread i’m currently proofing right now 🙏🏼

Hi everyone. I had to re upload the video due to sound issues.👍

@forteandblues

2 жыл бұрын

Glad it’s back! Thanks for the hard work!

@FrenchCookingAcademy

2 жыл бұрын

@@forteandblues thanks a lot

@RannPatterson

2 жыл бұрын

That looks delicious! I love that you explained about the egg size and how it adds “liquid” rather than edit out the video to make it perfect. I’m trying to learn how to bake more, and screw-ups help us learn! Time yes, but outcome is BEAUTIFUL, and I’m sure tasty! You should’ve taken a bite! What do you serve it with? It’s obviously a bit sweet. I’m American I guess the possibilities are endless…a sandwich, toasted with jam, side for meal? 🙋🏻‍♀️ Thank you!

@dottiea.2186

2 жыл бұрын

This makes excellent French toast 👌 😋 🇺🇸❤

@IslandGirl-Chef

Жыл бұрын

Thank you for sharing! I made it today and it was a success. 👩🏻‍🍳

I made this today. My first time making a brioche dough. I added sultanas and I used 4 small eggs. It was perfect in every way. I left my dough in the refrigerator overnight and completed the final process the following morning ready for brunch. An outcome fit for Instagram 😂 Merci 😊

@garlicgirl3149

2 жыл бұрын

WOW!

One of the best channels on KZread. Chef it's been a pleasure watching your channel grow. And it's been great to be a part of this community. Most everyone is so nice.

Thank you ! You 're a breath of fresh air .....love your accent and your humour .. from South Africa ...THANK YOU

Slowly but surely becoming my favorite cooking channel

I thought my cardiologist loved the Buerre Blanc sauce recipe, but he is absolutely crazy about this recipe. His kids will make it through med school after all! And he added, if I can get one other person to watch this video, he'll give us a 2-for-1 discount on open heart bypass procedures! I'm psyched!!

Always love you video. J’adore vraie brioche de boulanger. Even though I live in France but I prefer to bake it myself. I put the dough in the fridge overnight then bake in the morning, perfect for slow weekend breakfast.

I made two loafs last night, they both came out wonderful. Thank you for teaching me and the rest of us. Wow my family is loving the Brioche.

You make me so happy with your channel!!! I cannot stop watching your recipes, and keep trying them. 🥰

So beautiful! This is my day off, and I’m going to try creating this lovely loaf. Thanks for sharing 😊

I make a sourdough discard version. I'll try this one soon 😊 I make 6 balls and no cuts in top. Your loaf is gorgeous 💛

Love your videos man. It takes me a while to watch sometimes but always a fan of yours. By the way. I am a baker and I do love to make brioche.

@FrenchCookingAcademy

2 жыл бұрын

thanks alberto i did not know brioche could be made just with a stand mixer it's great I got the cupboard full of brioche now . back to real breakfast now 😀

Perfect timing! It's baking day today, so I'll try this. Been wanting to do Brioche for quite some time. And big ups 👍👍 for your channel. Really re-ignited my passion for the french cuisine again. Made your sauce supreme the other day and it was awesome. Next I'm gonna make espagnole. Once I master the mother sauces, it's time to experiment. 😃

Love the way you teach me. I’m salivating right now 😋 A must try recipe. Thanks for all your sharing. Love from Portugal 🇵🇹

THE BEST! The only brioche recipe I use， made it several times now! Thank you🙏🏻🙏🏻❤️

Looks amazing! I cannot wait to make it.

Yes, croissants are #1🤤☝, but brioche is very close to being #1...LOVE them both😍❤👌💕😋💖🤗💞😁!!!

@FrenchCookingAcademy

2 жыл бұрын

I agree!! especially after trying this. I am not a boulanger but really that is real thing

Thank you for sharing! I just made it and it turned out so good!!! yummy!!!

Great recipe, can’t wait to make it! Also, love your personality!

Looks tremendous!

Gorgeous, for us dough freaks c'est la manne du ciel.

Your brioche is amazingly!

I've only just seen the first minute and twenty seconds of this video and can tell, it's gonna be good. Absolutely DELICIOUS looking loaf.

Looks yum!

OK, I am going to try to make this recipe in bread maker. Will post updates here once I do.

Excellent 👏👏

Let them eat Brioche which Marie Antoinette never really said, but this is one of the best sweet bread in running with my grandmother’s Portuguese Masa and Italian Christmas Pannetone.

I can't wait to try to make this. Mine will probably look rustic as well haha. But taste is what matters as you said.

Merci, !! yummy!

Looks yummy 🤤 great work .

That bread has a beautiful color, and it looks delicious!

@khaelamensha3624

2 жыл бұрын

Nope that s not bread 😁😇😋

WOWWW! LOOKS DELICIOUS, LOVE IT…WILL TRY IT….I HAVE GATHERED SEVERAL BRIOCHE RECIPES….WILL TRY THEM ALL, SEE WHATS THE BEST, EASIEST, FLUFFY, YUMMY …THANK YOU 🥰🥰🥰

splendid

Superb..and beautiful THANKS stephan..🥰 👍👍❤️🙋

@FrenchCookingAcademy

2 жыл бұрын

thanks

Love it. I love Brioche . Thank you so much for showing us how to make it. . Good to see how things can go wrong as well & how to fix it. Your recipe turned out really well. …….Again Thank You. . Greetings from Ireland. ☘️☘️☘️

@FrenchCookingAcademy

2 жыл бұрын

suet happy you like brioche too

Yummy 😋

I followed your previous lean brioche recipe, it actually was very nice looking. :) Even when it was the lean version, it was very buttery in taste already! I wonder how much more tasty this one would be. It is a bit scary if it would be so sticky.

Before watching your video today, I started making Pan de Muertos (it's in the fridge now to rise overnight) and it is either very similar to Brioche or the same except it has 2 tsp. of orange zest and a tsp. of anise seeds. I used to make it in my bread machine until it walked off the counter, crashed to the floor, and died an untimely death. Even with a stand mixer, it took at least half an hour on medium speed before the texture was right. I can't imagine doing it by hand, but people must have been kneading it by hand long before stand mixers were invented. Anyway, I can hardly wait until tomorrow morning to bake it and see how it turns out. P.S. Be careful and keep an eye on your stand mixer. They, too, can walk off the counter with this kind of dough.

@garlicgirl3149

2 жыл бұрын

:(

Brioche will always be my number 1❤️

@ediewall6360

Жыл бұрын

ditto!! Because of taste

This is delicious! My sister use to bake bread and I'm sure she will be happy with this recipe ❤️ Oh! I want to send you a big merci! I made your hot chocolate recipe and it has been the best ever tasted in my life! I'll do it again and considering I really dislike cooking, I can say you had a great success here! Merci ❤️

Thx !! I'm definitely going to make this soon.

@ytlongbeach

2 жыл бұрын

I like making French Toast out of brioche. Will be good!

@FrenchCookingAcademy

2 жыл бұрын

and this is good made it twice and both time it's great like at the bakery😀

@ytlongbeach

2 жыл бұрын

@@FrenchCookingAcademy Hey, is there a type of flour that works best for this?

Love, love everything you’re teaching, and definitely love the brioche! ❤️ As always, not only you are an excellent chef, but you also are such a natural instructor! One question, can I hand knead, or do I have to bring out the mixer? 😊

@FrenchCookingAcademy

2 жыл бұрын

Thanks a lot and yes you need the stand mixer😀

@SandraNLN

2 жыл бұрын

I disagree with Stefan here. You can for sure hand knead brioche! Just get a big bowl, slap it around (google the Rubaud method, it'll help) and set a timer (or an episode of a TV show) for 30 minutes. You definitely can't knead it like a lower-hydration bread (aka, don't put it on a countertop and smoosh it around) but just treat your hand like a hook-attachment in a bowl ;) Eventually you'll notice it kind of pull away from your hand rather than totally smear onto it. i've been a hobby bread baker for 3 years and don't have a stand-mixer. So, while I don't make brioche very frequently, it's completely do-able.

@fayeliu2601

2 жыл бұрын

@@FrenchCookingAcademy 🙏🏻❤️

@fayeliu2601

2 жыл бұрын

@@ryanfitzgerald9995 👍🏻😊

I comment as I watch your video. Your technique is just fine; not commercially perfect, but good.

@FrenchCookingAcademy

2 жыл бұрын

Thanks 😀

You just helped me understand ehat I did wrong

Can we have an example of brioche types of dishes? LIT

Bonjour, Stephane. Thank you for this beautiful recipe. I have my dough rising for the first time. I live at an elevation of 8600 feet (about 2600 meters) in the Colorado Rockies, USA. Baking at this elevation is always tricky, so I am interested to see what tweaks I might need to make for this brioche. I already discovered that I needed 4 large eggs to get the dough to become soft, cohesive and ready for the butter. This is normal because the air is so dry here and the air pressure is so low. I also found that the dough had reached the right consistency in just 10 minutes of kneading rather than 20. So now I am letting it rise, and we shall see how the rest of the experiment goes.

@yourpapichulo8859

2 жыл бұрын

Must be a beautiful place to live 👌🏼

@aquinnahsun

2 жыл бұрын

It turned out great! Perfect, I’d say. I wish I could post a photo of it here.

@yourpapichulo8859

2 жыл бұрын

@@aquinnahsun Instagram maybe

I made it today and let me tell you, it's delicious! Serve with hot chocolate and don't make the same mistake and really wait until the butter is very soft and at room temperature.

0:25 Everyone needs someone in their lives who looks at them like Stephane looks at the camera when smelling brioche.

222 likes! Merci. Looks delish.

My brioche recipe is sour dough and has a ton of eggs!!! But I am going to try this simple style as soon as I can!

Great Demonstration. . Cake looks Lovely. I do not know what a Brioche cake is like. I will bake it of course . In the meantime or maybe so I can make a comparison , Is it like a Madeira Cake………? Greetings from Ireland…. ☘️☘️☘️.

I love brioche more than chocolate.

I love this technique. Fat and flour. 👍👍👍👍👍

Viva la France.

@stefool

2 жыл бұрын

Oui :D

Croissants..yes. But I really want to try Cronuts. From Dominique Ansel. Once.. when travelling gets easier. 😋

Et boum! Fantastic. But I do not have a stand mixer. 😢

Mmmm

Nice, but with just a little extra work you can make the dough much easier to handle, without all the stickiness. Watch Richard Bertinet do a brioche to see how.

I hope instant yeast is ok. Do you weigh your eggs to ensure correct amount? What is the measurement of loaf pan? I have three different sizes. Merci.

Hello. I just want to know how do I determine the right number of eggs to use in this recipe depending on the size? We normally have either the XL or jumbo size eggs, that usually had a double yolk, at home. Is there a specific weight for the total number of eggs to be used so that my dough won't be too wet? Thanks. 😁

I just got through watching this video & I would love to make this however I don't have a dough hook for my mixer, is there another way to make the brioche without the hook, otherwise that looks like heaven to make & I would experiment to making it just right, it makes me hungry, I even saved the recipes for the lamb stew & the crepes so I really want to feel like a French chef namely because I want to try as many different recipes as possible!!

Can you add nuts or raisins ? Maybe fruit too ?

Can you please make aligot?

💗💗💗💗

Je n'ai pas ce type de mixer, est-ce qu'avec mon malaxeur, je pourrais réussir ? Merci!

@dillon_jayasinghe

2 жыл бұрын

Oui, je pense

🤩

Best way to make them into smooth balls is to pinch and pull the dough on one side over and over like shaping up bread dough. The underside should be a nice smooth surface.

is it possible to use less or even no sugar?

Can you do this by hand or with some other equipment?

@TeylaDex

2 жыл бұрын

You CAN do it by hand, but It will be a full Workout and then some. Handmixer works of course as well, but will also be at least 20 mins

Old brioche makes the best pain perdu.

In the US egg sizes are pretty consistent, and you can get consistent results by weighing your egg yolks & whites.

What size cake tin did you use?

@mariejeannemathurin423

Жыл бұрын

Hello Sally. This is what I do : When the brioche is cold, carefully cut slices with a bread knife, not too thinly. With scissors, cut squares of baking paper( roughly same size as slices of bread, or a bit smaller). Pile slices of brioche with pieces of paper in between (so that they don't stick) and deep-freeze. Then, when you feel like a slice of brioche, heat it in toaster, the toaster will defreeze it and warm it. Don't overdo it in the toaster so that the brioche doesn't dry up. Greetings to you. Marie-Jeanne, from France

Is it possible to knead this by hand? I don't have access to stand mixer right now

@TeylaDex

2 жыл бұрын

Works. But Prepare for a Workout

I’m confused on how I watched this video this morning around 11am and roughly 8 hours later saying posted 52 minutes ago

@FrenchCookingAcademy

2 жыл бұрын

yes it was re uploaded due to sound problems in the video👍

Will this recipe work for Brioche bun's?

@FrenchCookingAcademy

2 жыл бұрын

well if you mean brioche buns for meat like burgers that recipe might be a bit sweet

@richardstevens3625

2 жыл бұрын

Yeah, I did. Guess a different one needed then.

What movie do you recommend?

Did you use 8x4×2.5 loaf tin Out of all your links there isnt one for that... would be greatly appreciated for everbody involved

👍🏻🍞

Who cares about waiting, as long as you don’t start late. See it as a few hours that you’re free to do whatever. If you’re late, pas de souci!

How does dough rise in the fridge at cold temperatures??

@mvl6827

Ай бұрын

My question too? I see that some bakers leave it in the fridge overnight??

The 2nd rise was not sufficient, and the dough was underproofed when you put it in the oven...but that's the beauty of brioche, even with some mistakes it's gonna taste great anyway!

What if you don’t have a mixer?

Now if you put butter on your slice of brioche it’s like eating buttered butter! 😜

How can I keep it longer than 3 days

@ediewall6360

Жыл бұрын

Don’t eat it!😂 But that would be really difficult ( for me).

OK so now do a video about the saucisson pistache that goes with it... Comme le faisait ma grand-mère 😁😇👻

No proofing the yeast?

@FrenchCookingAcademy

2 жыл бұрын

that’s instant yeast

I know it has been over a year. Does anyone know what size pan to use?

@FrenchCookingAcademy

Жыл бұрын

the cake or loaf pan i used for 9 inch long 5 inch wide

Je voudrais des brioches pour les hamburgers, s'il vous plaît.

How did ancient bakers knead without a kitchenaid?

@Gocunt

Жыл бұрын

kenwood 😟

@ediewall6360

Жыл бұрын

LOL . Great question.

For sticky doughs like that wet your hands to shape it.

please, what is the size of this pan ?

@hulathebulldog4110

2 ай бұрын

r 9 inch long 5 inch wide

@hulathebulldog4110

2 ай бұрын

9 inch long 5 inch wide

@mgdcairo

2 ай бұрын

@@hulathebulldog4110 Thanks 😍

🍞French Brioche Sandwich Bread 250 g (1 ¾ cup) flour 5 g (2 tsp) dry yeast 3 eggs 1 tsp salt 30 g (1 ½ tbsp) sugar 160g (2/3 cup) butter Give your brioche some flavor with vanilla extract (2 tsp), orange blossom water (one tbsp) or any other flavor you like. In your bread machine or stand mixer, add flour, eggs, salt and sugar. With the hook, knead the dough at medium speed for five minutes or until it becomes homogenous. Follow by adding your butter, softened and cut into small cubes, little by little to the dough. Add the next piece of butter only after the previous one has fully integrated into the dough. After you’ve added all your butter, continue kneading for about 15 minutes or until the dough looks smooth and does not stick to the bowl anymore. That means that your gluten network is done. Place into a greased loaf pan and let this proof, covered for about two hours or until it doubles in size. Bake for 25 minutes at 340°F 🍞Japanese White Bread - Sandwich Bread Recipe 1. Mix yeast, warm water, and sugar in the bowl of your stand mixer. Let sit for 5-10 minutes until it is foamy. 3/4 C. Warm Water 2 & 1/2 tsp. Yeast 3 Tbsp. Sugar 2. Add flour, salt, butter, and warm milk. Knead with the dough hook attachment on your stand mixer (or by hand) until a smooth dough forms. About 7 minutes with the mixer. Cover sides of rectangle loaf pan and top of dough with 1 Tbsp oil, place in a warm place to rise for 2-3 hours. 3/4 C. Warm Milk 1 & 1/2 tsp. Salt 4 C. Flour 3 Tbsp. Butter, melted 1 Tbsp oil 3. Bake in a 350°F oven for 40-45 minutes. Let cool and remove from pan.

@onlyinparadise4613

Жыл бұрын

Is your recipe better? Deciding which version to make. Please and thank you 🙏

No milk?

Umm? My butter separated. Trying to save the dough by adding 50 g flour and 30 g of water. The dough is not smooth. Will try the recipie again

@shawnflynn7235

6 ай бұрын

Ok, remarkably, that worked, and i have a beautiful dough rising for the final rise in a cake pan. Thank you for the video!

Hi Stephan, the English subtitles have disappeared once again.

Sexiest bread ever, well done!!

gosh that's a deadly amount of butter!