Hello my friends. I had an eye on this recipe for a while… And it appeared twice the same day in my Instagram feed last week so I decided to give it a try. Here is the babka brioche by Jeffrey Cagnes. Jeffrey Cagnes is the head pastry of “maison Stohrer”, the oldest pastry shop in Paris, created in 1730 by King Louis XV ‘s pastry chef, Nicolas Stohrer. Before he had already worked at Hédiard or with Jean-François Piège. It’s high level today with this babka brioche by Jeffrey Cagnes, you get that!! You can find this recipe on several blogs (since it was shared in the magazine “Fou de Pâtisserie”), but I followed Flavie’s version, from the blog “il était un gateau” (literally “once upon a pastry”). I strongly recommend this blog, that’s why I took the recipe there and followed her advices. Flavie is an amazing pastry artist, she makes pastries with style and elegance! Her recipe is perfect for a 20 cmlong cake mold, I went for a 26 cm long by simply adding 30 % to all ingredients. I did that for 3 main reasons: – My mold is 26 cm long… (that’s a good … Continue reading Babka Brioche (by Jeffrey Cagnes)