The Art of French Pastry

keeping in mind that over-flouring the dough will make it dry and impossible to shape. Using just the right ...

sphere, as they will expand when they rise. You can also place them in individual buttered molds of your ...

parchment paper. Place the brioche uncovered in a warm and, if possible, humid area away from drafts; the ...

3 Meanwhile, preheat your oven to 350°F/180°C. Adjust the rack to the center of the oven and remov ...

at this stage. You have the option of sprinkling coarse crystal sugar, streusel topping, or even chopped caram ...

IT’S DONE WHEN IT’S DONE When brioche is baked long enough and at the right temperature, it will have ...

Brioche has a 2- to 3-day shelf life in a cloth bag at room temperature or in a plastic bag if you live i ...

present in your refrigerator. You can wrap brioche in plastic wrap and freeze it for up to 1 month. To defrost, ...

MAKING LARGER AMOUNTS OF BRIOCHE DOUGH Larger amounts of dough take longer to mix. I advise you to not make mor ...

3 times this recipe in a KitchenAid mixer, as the friction this will create is so strong that it might ...

transfer our dough from the mixing bowl to another bowl to rise because the stand mixer is a tool that ...

planned for the mixer, you can leave the dough in the bowl to rise. ...

There’s No Substitute for Butter (Certainly Not Shortening!) Your taste buds will only experience the wonderful fl ...

butter. The opposite will happen if you decide to substitute the butter with...shortening. Yes, I just said the ...

technically they can, but first I invite them to eat a piece of bread topped with some shortening. The ...

soap makers, was at one time presented to the public as a “healthy” alternative to lard or butter, as was mar ...

lovers, they will never taste like butter. ...

Brioche Nanterre Large brioche called brioche Nanterre is made by placing the dough spheres side by side in a gre ...

tightly together, as they will need room to expand. A large brioche Nanterre will take 25 to 30 minute ...

TAKEAWAYS Making yeast dough requires patience, as you cannot speed up the rising process and hope to obtain a ...