Brioche Parisienne
Introduction to Brioche Parisienne
Brioche Parisienne is a quintessentially French pastry that has captivated bakers and pastry lovers around the world. Originating in France, this rich and buttery bread is a staple in French cuisine, often served as a breakfast item or a teatime treat. Its history dates back to the 17th century when it was first mentioned in Norman texts, and over time, it has become a symbol of French culinary expertise.
The texture of the Brioche is light and airy, characterized by its distinctive, fluffy crumb and golden crust. It's enriched with butter and eggs, giving it a tender and moist structure unseen in regular bread. Despite its stunning simplicity, perfecting a Brioche takes patience and skill, making it a rewarding project for ambitious home bakers.
Ingredients for Brioche Parisienne
- All-purpose flour - 500g
- Unsalted butter - 250g, softened
- Granulated sugar - 50g
- Salt - 10g
- Eggs - 5 large
- Milk - 60ml, lukewarm
- Active dry yeast - 10g
- Egg wash - 1 egg beaten with 1 tablespoon of water
Preparation of Brioche Parisienne
Step 1: Activating the Yeast
Begin by activating the yeast. In a small bowl, combine the yeast with the lukewarm milk. Let it sit for about 5-10 minutes until the yeast forms a frothy layer on top. This process is crucial, as it ensures that the yeast is active and ready to create the beautiful rise needed in the brioche.
Step 2: Mixing the Dough
In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the activated yeast mixture and eggs. Using a dough hook attachment of a stand mixer, on low speed, mix the ingredients until they are just combined. Gradually add the butter in small chunks, and increase the speed to medium. Continue kneading until the dough becomes smooth and elastic, which takes about 10-15 minutes. The dough will be quite sticky, but it should pull away from the sides of the bowl.
Step 3: First Rise
Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size. You can use a cooking timer to keep track of the time.
Step 4: Shaping the Brioche
Once the dough has risen, gently deflate it by pressing down with your fingertips. Turn it out onto a lightly floured surface and divide the dough into smaller portions, depending on your preferred brioche style. For Brioche Nanterre, line a loaf pan with parchment paper and shape the dough into equal balls, arranging them in the pan. For individual brioche, shape the dough into small balls and place them into greased muffin cups.
Step 5: Second Rise
Cover the shaped dough lightly with plastic wrap or a cloth, and let it rise again in a warm place for about 1 hour or until it doubles in size again. This second rise is crucial for achieving the soft, airy texture of a perfect brioche.
Step 6: Baking the Brioche
Preheat your oven to 200°C (390°F). Brush the top of the risen dough with the egg wash to achieve a beautiful, glossy finish. Place the brioche in the oven and bake for 10 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for 20-25 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
Enjoying Brioche Parisienne
Brioche Parisienne is delightful on its own, but you can enhance the experience by serving it with butter and homemade jam. Its rich texture makes it perfect for a decadent French toast. Pair it with coffee or tea for a satisfying breakfast, or as a complementary side in a brunch spread. The versatility of brioche means it's also excellent for savory applications, such as sandwiches or alongside soups and stews.
Brioche Parisienne can be stored in an airtight container for up to two days or frozen for longer storage. Reheat lightly before serving to refresh its delightful texture.