*tumbles and falls while running away from Mr.Yeast*
If you’ve been reading since I started studying in LCB, u would’ve know that I’m not a bread person. Even though I enjoy the process of making bread, I can’t bring myself to eat bread… I am just not a fan of bread. haha
Anyway, this was a Brioche and Croissant weekend. And you just couldnt IMAGINE, how MUCH we had to bring back. *cries* Right, I’ll start of with Brioche first, before I runaway to watch Australian Idol.
Brioche is a French breakfast specialty. It belongs to the family of yeast and raised products. Its smooth fine, delicate crumb structure is directly related to a high content of butter and eggs used in the preparation of the dough. The easy adaptation of shapes and flavours results in it being a popular product with chefs and patissiers in a variety of areas. Such as,
- freshly baked brioche rolls for breakfast, with butter n jam
- the classical brioche (a Tete or Parisienne) mould shape used for entress, with a savoury filling e.g chicken liver ragout, etc..
- for desserts, filled with Creme Chantilly and a variety of fruits and/or ice cream
- Hot fruit brioche
- for nut and poppy seed beugel (croissant shape) using the same dough with the addition of fillings to further enhance the flavour.
We did Brioche Tressee on the first day. It’s plaited loaf. We experimented with the different types of plaiting dough, 2, 3, 4 and 5 strands.
2, 4 and 3 strand plaited loaf. Shiny, glossy, thats how brioche are suppose to look like. But the colour wasn’t dark enough. To achieve the dark-glossy-shine, egg wash the bread twice before baking it in the oven.
This was a better bread than the white bread that we made earlier during the course. Maybe because of the texture (high in butter and eggs) it was tastier. Oh, and but of course, because this is a sweet yeast dough product. I reckon, toasting it the next day would be good. As they kinda harden the next day.
Then there’s Brioche Parisienne, the classic ones, that we made the following day.
This was after proofing for about half and hour or so, till it’s double in size.
They look like mini-fat bowling pins, eh ? This brioche had a better and softer texture than the plaited loaf, cause more butter and eggs were used! We had to chill the dough overnight before moulding them as it was very buttery. So by chilling it first, the dough would at least hold its shape when we further-work them. See the colour, it’s darker, well, it was better this time as I did egg wash it twice.
Brioche Nanterre. It;s 6 small round dough stuffed into a baking tin / foil. This one had chocolates in it. I actually didn’t try it. Haha. It should be the same as Brioche Parisienne, as it was from the same dough.
Woohhh, like uber-burnt huh ? Well this is Brioche Tressee (plaited). Again, dark shiny glossy. good! I couldnt be bother eating them. I’m a breadophobia (if that word exist, hehe)
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