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Le Chaudron recipe
Pâte à brioche
Brioche dough
⏱ 30 minServes 8Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
200 g (7 oz)soft butter
60 g (2 oz)superfine sugar
10 gfine salt
20 gfresh yeast
5eggs
50 ml (3½ tbsp)lukewarm milk
- 500 g (18 oz) pastry flour (French T45)
- 200 g (7 oz) soft butter
- 60 g (2 oz) superfine sugar
- 10 g fine salt
- 20 g fresh yeast
- 5 eggs
- 50 ml (3½ tbsp) lukewarm milk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour, sugar, salt and crumbled yeast in the mixer bowl, keeping the salt away from the yeast.Making it from scratch? See the yeast dough — rises ~2 h
- Add the eggs and warm milk and knead with the dough hook on low for 10 minutes until supple and elastic.
- Add the soft butter in pieces and knead 8 more minutes, until smooth, glossy and pulling away from the sides.
- Cover with plastic wrap and let rise 1½ hours at room temperature, until doubled.
- Punch down, press plastic wrap onto the surface and refrigerate at least 2 hours (ideally overnight) to firm up.
- Shape as desired, place in the buttered pan and let rise a second time for 1½ hours at room temperature.
- Preheat the oven to 170 °C (340 °F), brush with egg yolk and bake for 25 to 30 minutes until golden.
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