Nanterre brioche

Step by step recipe:

  1. 10 min.Nanterre brioche : Photo of step #1
    The day before, prepare the brioche dough.

    Next day, cut dough into 50 g pieces.
  2. 10 min.Nanterre brioche : Photo of step #2
    Make balls with these dough pieces. You need about 10 balls to make your brioche, according to the size of your mould or tin.
  3. 1 min.Nanterre brioche : Photo of step #3
    To help you, raise one side of your mould up on a cup.
  4. 5 min.Nanterre brioche : Photo of step #4
    Put balls of dough, 2 by 2 into the mould...
  5. 1 hourNanterre brioche : Photo of step #5
    ...until it is filled.

    Then cover it with a damp tea-towel, and leave in a warm place to rise for 2 hours.

    Preheat oven to 180°C or 356°F.
  6. 5 min.Nanterre brioche : Photo of step #6
    Coat top of brioche with beaten egg-yolk, using a brush.

    Bake for about 30 minutes.
  7. 30 min.Nanterre brioche : Photo of step #7
    Check if it's cooked by sticking a knife into the centre of the brioche: if the blade comes out dry, the brioche is cooked, otherwise leave in the oven. If brioche is not fully cooked inside, and too cooked on top, leave in the oven with a sheet of aluminiumon foil on top.

    Turn out 10 minutes after removing from oven, and leave to cool on a cake rack.

Recipes which use it: 2

Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi

Source:

Home made

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