1 Jul 2009, 2:20 pm
Brioches Gouter dough:
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    Bun Bi-way Cuite Almond Croissant

    Brioche Bi-Cuite façon Croissant aux Amandes -

    In the saga "the new life in a bun" you know the bread toasted and dressed in a variety of toppings, cake lost in eggs and milk and recovered in the pan ... but did you know that the cake could REVIVE to a new destiny as wearing the crescent of a garment of almonds and fragrant basis?
    In Baking With Julia (BWJ) Brioche Bi-Cuite façon Croissant aux Amandes -  , Dorie Greenspan writes that this conversion - imagined at the base to avoid the loss of a little old brioche - was so successful that many bakers began to produce a surplus of brioches cooler just in order to transform them into brioches almonds.
    This is what Nancy Silverton, the author of the original recipe of adding BWJ for more delicacy of dried cherries in brioche dough.
    Several months ago, I had already tested this recipe mainly for recycling a brioche forgotten (just arrived!) But the opportunity had represented that I mention it to say that it is rare that the buns are "old bones" with children around you!
    This was without counting the BBA challenge through which I could prepare more brioches it took to fill hungry stomachs!
    Even without being a fan of our almond growing too rich and too sweet, I liked this version more brioche crisp and deliciously refreshed by the subtle fragrance of oranges. Accompanied by a good tea and a hint of cream whipped, it's a taste perfect!

    Brioche Bi-Cuite façon Croissant aux Amandes -  (For a fifteen installments)

    for the syrup to the orange

    • 300g sugar
    • 240ml water
    • 120ml of fresh orange juice
    • 1 clove of vanilla incised and scraped

    for the almond cream

    • 60g soft butter (or margarine)
    • 125g almond paste
    • 30g almond powder
    • 1 egg
    • 35g flour
    • qs almond extract

    Preparation of Syrup with orange

    Brioche Bi-Cuite façon Croissant aux Amandes -

    Pour the sugar, water and orange juice in a large saucepan, add vanilla bean and scraped vanilla beans. Place on medium heat and bring to a boil, stirring until sugar is completely dissolved.
    Boil the syrup for 1 min and then cool to room temperature. Remove vanilla bean before use.

    You can prepare the syrup of oranges in advance: it will keep a week to cover in the refrigerator.

    Preparation of almond cream

    Brioche Bi-Cuite façon Croissant aux Amandes -
    Work in butter cream with a wooden spoon, an electric mixer or the robot with the sheet. Add crumbled almond paste and almond powder and beat until the mixture is homogenous and creamy.
    Add eggs one at a time, mixing well after each addition to incorporate completely.
    Add flour, mix for 1 or 2 min and then incorporate the almond extract.

    The almond cream can be made up to 3 days in advance and kept wrapped well in the refrigerator.

    Preheat oven th. 5-6 (160 ° C). Prepare a baking sheet lined with parchment paper for cooking and another with a grid placed over it to drain the slices of brioche.

    Cut the brioche into slices 1 to 2 cm wide and cut the crust on the surface so that it is flat.
    Pour the orange syrup in a bowl or a plate digs deep enough one by one and then soak the slices of brioche in the turning so that they are soaked all sides. Place the soaked slices as on the grid placed on the baking sheet to drain and remove the excess syrup.

    Once all the slices soaked, spreading the cream of almonds in thin layer (starting with the first installment) on the surface and edges and then lay on the baking sheet. Squeeze a few slivered almonds and then do the same with all the slices of brioche.

    Oven and bake 20 to 25 min or the time that the almond cream has a golden brown color. Cool on rack. Sprinkle with icing sugar before serving and accompany here as thick cream sauce or caramel.

    Source: Adapted from Baking With Julia: Based on the PBS Series Hosted by Julia Child Brioche Bi-Cuite façon Croissant aux Amandes -  by Dorie Greenspan

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    DBers: Bakewell Tarts Griottes-Rhubarb

    DBers: Tartelettes Bakewell Griottes-Rhubarbe -

    Ambrosia and Nectar . The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart ... er ... pudding that was inspired by baking a rich history dating back to the 1800's in England.

    DBers dear, I know I'm one day late but June was not a nice month for me especially when my mom was at the hospital. I had so many ideas that came to my mind when I first discovered this month challenge (challenge awesome, thank you and Annemarie Jasmine) but then I felt very discouraged and I even thought I would make it. But last Thursday, I realized that I had some cherries and some rhubarb in my freezer and that they both would certainly make a delicious jam and I already knew that both fruits are perfect with almonds. Jam done on Thursday, and frangipane crust done on Friday, tarts eaten on Saturday and a few to be saved shooted today!
    So here are my Bakewell tarts and bite: we loved them!

    By discovering the new Daring Bakers challenge, I have been particularly pleased. I discovered the Bakewell tart virtually a year ago while strolling on the side of the English-speaking sites and blogs and I fell in love with this tart is a classic of French pastry. A base of sweet dough, from jam and raspberry almond cream, the Bakewell tart is a condensed basis and crunchy, sweet and tart ... in short, everything that I love.
    For the month of June, the mission of the Daring Bakers was to achieve a Bakewell tart with the figures placed the dough and the frangipane tart (which technically is an almond cream), the choice we are given the scent of the jam ( choice home or not) and forms: large pie or tarts.
    Although ideas about variants of this dessert have jostled in my head (I think especially at a jam apple caramel or black), the time and motivation to me spite failed me and I therefore turned towards the association certainly very original (as is already the one I had chosen for the final challenge DBers) but had the merit to be known and therefore not particularly surprised that the ingredients were in my freezer.
    For ideas of variants of Bakewell tart all most original and delicious, go take a walk through here!

    DBers: Tartelettes Bakewell Griottes-Rhubarbe -  (for a mold of 23 cm or 14 fingerprints fingerprint tarts & 6 muffins)

    for sweet vanilla paste

    • 225g flour T55
    • 30g sugar
    • 1 / 2 cc of salt
    • 110g cold butter (or margarine)
    • 2 egg yolks
    • 1/2cc vanilla powder or vanilla extract (or almond)
    • cold water qs

    cherries for jam rhubarb

    • 200g pitted cherries
    • 150g rhubarb into pieces
    • 50g sugar
    • 50g honey
    • 1 to 2 cs de Crème de Cassis

    for frangipane

    • 125g soft butter (or margarine)
    • 125g icing sugar
    • 3 eggs
    • qs almond extract to taste
    • 125g almond powder
    • 30g flour
    • Décor: slivered almonds, icing sugar

    Preparation of sweet vanilla paste

    In a large bowl, mix flour with sugar and salt. Add the cold butter into small pieces or grated (coarse rasp holes) and incorporate it quickly with fingertips until formation of a coarse sand.
    Beat the egg yolks with the chosen scent, pour over the paste and stir by hand without much work the dough: Add water as and when needs to form a paste which is held and slightly sticky.
    Form a ball, crush it into a thick disc and cover with film support. Place in refrigerator for at least 30 min.

    Preparation of cherry-rhubarb jam honey

    DBers: Tartelettes Bakewell Griottes-Rhubarbe -

    Place all ingredients in a saucepan with high sides and let marinate 20 minutes.
    Place on medium-high heat stirring constantly until sugar is completely dissolved and a small boil. Reduce heat and let confire 25 to 30 minutes uncovered.
    Transfer the contents into a bowl and cool.
    Note: The recipe provides enough jam for a great pie. If you tarts, it will remain to be consumed quickly (within 48h), but if you want to keep longer, place the jam into hot sterilized jar.

    Preparation of almond cream (frangipane)

    Work the soft butter, cut into small pieces in a bowl or a bowl with a wooden spoon or sheet of the robot to give it texture ointment. Add icing sugar and beat vigorously until mixture is Palisse and sparkling.
    Add eggs one by one, mixing and incorporating well after each addition: the addition of eggs causes a disruption of the dough (as in chou pastry) but the "curd" of the dough is quite normal.
    Add almond extract, stir 30 sec and then gradually incorporate the almond powder and flour, mixing as to obtain a smooth cream and pale yellow to look a little lumpy.
    This cream can be prepared in advance, keep covered with a film food cool.


    DBers: Tartelettes Bakewell Griottes-Rhubarbe -
    Sortit sweet dough several minutes before making the pie to give it time to ease (over the dough is chilled for a long time, more time will be long).

    Preheat oven th. 6-7 (200 ° C).

    Place the dough on a lightly flour work. Roll the rolling pin to a thickness of 0.5 cm and always the center and spreading to the periphery.
    For a 23 cm pie, spreading it into a disc of at least 5 cm longer than the size of the mold. For tarts, cut out rounds with a diameter greater mussels chosen (tarts or muffins). Transfer the batter into the (s) mold (s), remove excess dough and then place in freezer for 15 min.

    Just before putting out the mold and spread a little jam at the bottom (the amount depends on the taste of each). Cover with the almond cream up to 1 mm from the edge making sure to keep a regular surface then bake and cook 30-40 minutes for a large pie and 20-25 minutes for mini-tarts.
    Five minutes before the end of cooking, add some sliced almonds on the pies and finish cooking the pie is cooked to the point when the dough is golden on all its surface and almond cream has a golden brown color with a look a little spongy.

    Allow to cool before unmould taste and accompanied by crème fraiche or whipped, cream anglaise or a ball of ice.

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    Brioches dough The Bread Baker's Apprentice Viennoiseries Yeastspotting:
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    La Brioche's Bourgeois - BBA # 4

    La Brioche du Bourgeois - BBA#4 -
    According to the theory of P. Reinhart reported in his book The Bread Baker's Apprentice (BBA), if the famous quote incorrectly attributed to Queen Marie-Antoinette: "They have no bread to eat cake" are also under version cake "instead of" cake "is because the pre-revolutionary 2 categories viennoiseries were present in bakeries: those rich in butter reserved for" haves "and reserved for the most common in "people".
    In his book, P. Reinhart offers in addition to the rich (88% of butter!) And the poor (25%) another category of brioche between the two (50% butter) which logically he called Middle class and that my choice was made.
    I tested this recipe 3 times with different meals and two methodologies as explained below: it is a good although slightly sweet brioche but I must confess that - while I am anything but chauvinistic - my tastes lead me Française themselves unconditionally to the small version of a baker who has everything going for it.
    I hope that I would not deserve that I cut the head ...!

    La Brioche du Bourgeois - BBA#4 -  (2 brioches standard)

    for yeast-leavened

    • 70g flour T45 (or 65g of T65)
    • 2 cc of instant dry yeast
    • 120ml milk or warm temperate

    for dough

    • 5 eggs (250g)
    • T45 flour 430g (or 400g of T65)
    • 30g sugar
    • 9g of salt
    • 230g soft butter
    • 1 egg for gilding

    Preparation of yeast-yeast

    In a small bowl or the bowl of the robot, mix the flour with yeast, then add milk and whisk until a smooth paste and smooth. Cover with film and leave to ferment food for 30 to 45 min: the leavening yeast must be full of bubbles and have increased in volume.

    Preparation of pulp

    Beat the eggs coarsely and incorporate the yeast-yeast and whisk to obtain a homogeneous preparation (if you work with a robot, use the worksheet). If you knead in MAP, transfer it into the tank.

    In a bowl or a bowl, mix flour with sugar and salt and pour it into the bowl or the tank containing the leavening yeast eggs. Mix for 2 to 3 min or the time that all ingredients are well combined and hydrated.

    Note: Traditionally, brioche dough must be kneaded at length - at least 15 to 20 minutes by robot 30 to 40 by hand - first with no fat to allow the gluten to form and grow and then after addition of butter so that it is fully incorporated and the dough becomes elastic enough.
    Here, P. Reinhart uses a rather unique since it is content to let the dough rest 5 minutes before starting to incorporate the butter into 4 times and then knead only a dozen minutes. Have tested 3 times with 2 different types of flour I'm still not convinced by this method which gives an economy certainly light and fluffy but neither air nor wool as that obtained with the conventional method.
    Depending on your preferences, work the dough by the method of Reinhart (rest 5 min and then adding the butter and dough 8 - 10 min) or the traditional method.

    Pour the dough on a baking sheet covered with oiled parchment paper and shape it roughly into a rectangle 15 cm x 20 cm, slightly lubricate the surface and cover with film or food placed in a plastic bag. Refrigerate overnight or at least 4 h.

    La Brioche du Bourgeois - BBA#4 -
    The next day, pour the dough (which should not really have inflated) on the work surface lightly flour. Divided according to the desired shape here, I chose to make a bun-head (1 piece of approximately 550g) and a brioche Nanterre (5 pieces of 110g). Start by shaping each piece into a ball.

    • for brioche parisienne

    La Brioche du Bourgeois - BBA#4 -
    Butter a mold to slightly brioche standard. Shape using the method already given here or by following the instructions in this video

    • Brioche Nanterre for

    La Brioche du Bourgeois - BBA#4 -
    Butter a mold slightly to cake 30 inches long. Shaping the 5 balls of dough into small bunches and place them side by side on the length of the mold (see photo).

    Lightly oil the surface of the buns, cover loosely with film and let rise food 2:00 to 2:30 (or more if the dough has been refrigerated long time) or while the pulp and fill 3 / 4 of the mold.
    Beat the egg of gold with a pinch of salt and brush gently brush the surface of the buns, but do not let the egg run over the sides. Let rise again for 30 to 40 minutes or as long as the dough reaches the top of the mold.

    Preheat oven th. 6 (180 ° C). Gild again the buns, cut on the length brioche Nanterre with scissors dipped in the edge gilding, oven and bake 25 to 30 min (control release agents gently cooking a bun: by tapping the bottom, the sound must be hollow cake should be golden on any surface, including sides). Cool on rack before unmould.

    Rich in eggs and fat, the brioche is best eaten the same day. If you rest, it will improve slightly toasted, recycled in a dessert (diplomat pudding etc. ..) or in a bi-baked way to growing almonds which I give the recipe a few days.

    Susan, I send you my brioche for yeastspotting!

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