Sweet Snacks/ Breakfast

The Brioche from Vendée

Hello my friends!

Today it’s back to kneading!!

We are going to make a delicious brioche from Vendée!!

This is a traditional recipe from the French region called Vendée. It is located on the western side of France, on the Atlantic coast. Even though I love this brioche from Vendée, I didn’t know the recipe.

So I made research and saw several versions, which is often the case which traditonal recipes… So I cooked a version that looks good to me!  🙂

As a result, we have a very yummy brioche, which a super moist crumb, heavenly for breakfast or for a nice afternoon snack!

The making process of the brioche from Vendée is very similar to the ones that you can already find here on the blog. The particularity is the thick cream (or mascarpone as I used here). That is the ingredient that will make this brioche so special.

Finally, I decided to make a braided brioche out of it and cook it in a cake mold, but you can go for other shapes.

The main advantage of this recipe is that you can keep it a rather long time. The amazing moist of this brioche lasts 3 days!! Well, if it is not eaten by then…

As an official “brioche addict”, this is my final opinion: must do!!!

The utensils:

A food processor with hook (or a few muscles),

A cake mold

And a pastry brush.

Nothing more!

So let’s bake some brioche from Vendée!!

The recipe, Chef!

The Brioche from Vendée

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Serves: 10-12 Difficulty: Simple Price: $
Prep Time: 3 heures 30 min Cooking Time: 25 min

Ingredients

  • 500 g all purpose flour
  • 5 g instant yeast or 10 g fresh one
  • 2 eggs
  • 125 g milk
  • 2 tablespoons mascarpone
  • 75 g butter at room temperature
  • 110 g sugar
  • 4 g salt or 1 teaspoon
  • 2 tablespoons orange blosson extract
  • 2 tablespoons milk
  • Brown sugar

Instructions

1

Warm up the milk and mix it with the yeast.

2

Pour the flour in your food processor bowl. Add the sugar, the salt.

3

Pour the milk/yeast mixture while your food processor is running at medium speed.

4

Add the beaten eggs, the 2 tablespoons of orange blosson extract and the mascarpone.

5

Let running for 5 minutes at least then add the butter cut in pieces.

6

Keep kneading for 5 minutes (speed 3-4 on a scale from 1 to 6).

7

Place a linen on your bowl and leave to rest in a warm and humid place for 2 hours. Your dough should double.

8

After that time, work your dough gently in order to release the yeast gaz.

9

Make 3 balls, shape them in strings and braid the brioche.

10

Place it in a buttered mold.

11

Leave to rest for another one hour.

12

Preheat your oven at 180 degrees.

13

Your dough has grown enough now.

14

Brush the milk on top and spread brown sugar.

15

Bake your brioche for 25 minutes.

16

Let cool down on a grid.

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8 Comments

  • Reply
    Myriam
    Tuesday May 19th, 2020 at 09:02 PM

    Pensez-vous qu’il est possible de préparer la veille et de faire cuire le matin pour une gâche tiède au petit dej?

    • Reply
      Emma
      Wednesday May 20th, 2020 at 07:25 AM

      Bonjour Myriam, vous pouvez effectivement réaliser la deuxième pousse au frigo pendant la nuit et cuire le matin. Belle journée !

      • Reply
        Myriam
        Friday May 22nd, 2020 at 04:08 PM

        Merci pour votre réponse! Faut-il attendre un peu entre la sortie du frigo et la mise au four?
        Et faut-il augmenter la durée de cuisson?
        Je fais ça avec vos baguettes (au frigo toute la nuit et hop au four à mon réveil, ça marche! Mais la dernière fois que j’ai voulu faire ça avec une brioche type chinois, catastrophe, la pate est redescendue pendant la nuit, résultat: ça faisait plus une texture de scone…)

        • Reply
          Emma
          Friday May 22nd, 2020 at 04:51 PM

          Oui, laissez remonter 30 minutes en température ambiante avant d’enfourner.

  • Reply
    Monia G
    Wednesday May 20th, 2020 at 05:32 PM

    Bonjour Emma .
    Comment doit être La texture de la pâte lorsqu’on en a fini avec Le robot SvP ?
    Elle n’est pas vraiment compact la mienne ressemble à une purée bien épaisse ?

    • Reply
      Emma
      Wednesday May 20th, 2020 at 06:11 PM

      Bonjour Monia,
      Elle doit se décoller des bords du bol. pas forcément en boule bien serrée mais “purée” ce n’est pas assez consistant. Continuez à pétrir en ajoutant 1 ou 2 cuillères à soupe de farine.

  • Reply
    Josée
    Wednesday May 27th, 2020 at 11:42 PM

    Bonjour Emmanuelle, peut-on pétrir à la machine à pain (je n’ai pas de robot pâtissier) ?

    • Reply
      Emma
      Thursday May 28th, 2020 at 06:47 AM

      Bonjour Josée, oui c’est faisable 😉

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