Brioche By Hand – Bruno Albouze

Originating in the dairy regions of western France in the 17th century, this beloved pastry has stood the test of time to become a symbol of French culinary excellence. Unlike its counterparts using sourdough, the Parisian Brioche is crafted with yeast, giving it its unique texture and flavor profile. As you dive into the history of this classic treat, you'll discover the rich traditions and techniques that have been passed down through generations. Join me on a journey to uncover the secrets behind the iconic brioche à tête and its counterpart, the exquisite brioche de Nanterre...

[BrunoAlbouze]

As you can witness all cooking demos on Youtube and TV. Puff pastry offers nice color but unfortunately the dough remains underdone because of the moisture released from the stuffing and meat while baking. Therefore the original flakiness effect and texture from what the puff pastry is supposed to produce wont work in this case. Using brioche offers an excellent compromise and tastes better. Thanks to the yeast; it will bake all the way through and slightly crispy on the surface ;)

[trublgrl]

I want to hear Bruno narrate a nature documentary: "Wanse the lion is finished wiz hiz meal, zhe carrion birds and jackals come to feast on ze carcass... It is simple and delicious..."

[MsKitchenaid]

"THE REAL DEAL" --- My brioche came out HEAVENLY YUMMY !!!
I made my own cultured butter -- The taste is marvelous.
Thank you CHEF BRUNO.

[CyberEnigma]

You should be the new Old Spice spokesperson. Seriously.

[BrunoAlbouze]

Indeed, 1 packet of yeast weighs 8g. However, you only need the dry yeast inside the packet which weighs 6g net. 6 grams X 3 =18g. It says 15g in the recipe rather then 18g though. No worries; 15g or 18g it doesn't matter. Thanks and happy brioche day :)

[BrunoAlbouze]

I believe the dough hasn't been kneaded enough. Watch carefully the steps and be patient :)

[BrunoAlbouze]

Sure. Instant yeast is added dry, directly to the flour; active dried yeast is traditionally mixed with warm water and allowed to proof for about 5 minutes first, before adding to dough. Voila, happy brioche day :)

[efsa]

Making brioche completely by hand is a labor of love. The end product looks beautiful and delicious!

[jackday]

At first I was intrigued by the thumbnail, then I heard his voice and saw his eyes and his passion. Not only is he good, he’s funny, and clever, and silly. I then “witnessed” the end segment and I was confused and happy and confused again. But I’m happy to have found this wonderfully odd chef. Thank you chef Bruno. Can you do this with a levain instead of yeast?

[BrunoAlbouze]

It could indeed like the real Milanese panettone. It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. No yeast is used then. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. You can ask your baker some natural sourdough: bread levain. For 2 lb. of brioche dough add 0.7 lb of sourdough. It must be incorporated at the end of the kneading process after the butter. Let it rise a day.

[BrunoAlbouze]

Thanks!.. Refrigerate overnight means 12 hours but it could be 24hrs.

[mattlamb]

Greatest youtube channel yet!
Bruno is the man

[synthiazeng]

This is my go to channel whenever I am on diet!

[rowdeo]

I am envious of your oven~ I had a commercial oven and loved it. We lived in the woods but when we moved, I had no space and I bemoan my fate every time I bake. Right now, I am making a rich Greek style bread and or breads. I left everything to rise while I went to my daughter's cottage to paint the railings LOL after hours of painting, my reward was to finish my bread way ino the wee hours of night.
I never made brioche but I plan to. I loved your video: not too much talking very sensual as you said and to the point. Thank you so much.

[meme]

You must be amazing at kneading to be done with both steps in 10 minutes each! Looks like a good recipe - will try out later!

Also super grateful that you put temps for convection oven haha

[SinaAla]

Come for the brioche, stay for the seductive voice 😂

Thanks for the tutorial! Very informative 😊

[BrunoAlbouze]

Hey! sure.. follow the recipe as directed..Happy brioche day :)

[najathicham]

Thank you ! I successfully made it. Your recipes are very authentic. God Bless you .

[cocochanel]

😂😂😂😂👍I like the way you r talking as if I am watching a movie👏👏👏👏

[musingsofajay]

i love your narration and your videos