Cap pâtissier, réussir sa brioche ! Une recette de brioche simple et rapide pour le CAP !
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2 سال پیش
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Today we’re making brioche to get you prepared for the French Pastry exam (known as “Certificat d'Aptitude Professionnelle Pâtisserie (CAP)”)!
Use my quick and easy recipe for your exam!
💥 ROBO Stand Mixer (Voucher -5%: PASAPAS5) : https://iboulange.fr/products/batteur....
8-cm Brioche pans : https://www.laboutiquedeschefs.com/cu...
➡️ Start your training: https://www.boulangerie-pasapas.com/r...
➡️ Start your coaching sessions: https://www.boulangerie-pasapas.com/c...
➡️ MY TRAININGS: https://www.boulangerie-pasapas.com/f...
➡️ MY COOKBOOK: https://www.boulangerie-pasapas.com/p...
➡️ MY KNIVES: https://www.boulangerie-pasapas.com/p...
🔆 Buy all the supplies I use to make bread at home:
➡️ https://iboulange.fr/collections/a-la...
🔆 MY ROLLING PIN FOR LAMINATION: https://www.amazon.fr/dp/B00ISRWYLU/r...
🔆 Baking Stone: (38 x 30 x 1,5 cm) https://www.amazon.fr/gp/product/B07B...
🔆 PH Meter by Testo: https://www.amazon.fr/gp/product/B00M...
🔆 Testo106 Thermometer: https://www.amazon.fr/gp/product/B001...
🔆 High Precision Weighing Scale: https://iboulange.fr/collections/a-la...
Activate the notifications by clicking the bell 🔔 so you never miss a recipe.
Subscribe here ➼fabcot
➼Meet me every Sunday for a new video.
➼Aprons: https://www.marceletjean.fr/boulanger...
Voucher -15%: PASAPAS15
________________________________________________
➼Find me on:
o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆
o Instagram: Instagram: boulangerie..
o Facebook: Facebook: Boulangerie-..
If you want to contact me (only for professional requests) please e-mail me at: [email protected]
Feel free to comment below the video or on social media.
➼Suggested videos:
o Brioche Bread at Home: Comment pétrir la brioche à la main !...
o How to Make 6 Croissants at Home: Recette des croissants maison sans ro...
______________________________________________
00:00 Introduction
00:35 Brioche recipe for the CAP
03:05 Kneading brioche
05:10 Bulk fermentation
06:50 Dividing brioche dough
11:20 Shaping brioche
13:08 Wreath shaping
17:00 How to egg-wash and slash a brioche
19:40 Baking
20:40 Debriefing and tasting
______________
➼ French Pastry Exam Brioche Recipe
Ingredients:
• T45 flour (all-purpose or Gruau): 1 000 gr
• Salt: 18 gr
• Sugar: 130 gr
• Fresh yeast: 40 gr
• Eggs: 300 gr
• Milk: 300 gr
• Butter: 300 gr
• Kneading: 4 min at low speed + 6 min at medium-high speed + 5 min with butter
• Bulk fermentation: 20 min in the freezer + at 4°C (if needed)
• Dividing
• Pre-shaping
• Rest: 20 min at 4°C
• Shaping
• Final fermentation: 90 min at 27°C
• Baking: 15 to 30 min at 160°C depending on the weight
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
Buy my new book: https://amzn.to/3djEoe7
Today we’re making brioche to get you prepared for the French Pastry exam (known as “Certificat d'Aptitude Professionnelle Pâtisserie (CAP)”)!
Use my quick and easy recipe for your exam!
💥 ROBO Stand Mixer (Voucher -5%: PASAPAS5) : https://iboulange.fr/products/batteur....
8-cm Brioche pans : https://www.laboutiquedeschefs.com/cu...
➡️ Start your training: https://www.boulangerie-pasapas.com/r...
➡️ Start your coaching sessions: https://www.boulangerie-pasapas.com/c...
➡️ MY TRAININGS: https://www.boulangerie-pasapas.com/f...
➡️ MY COOKBOOK: https://www.boulangerie-pasapas.com/p...
➡️ MY KNIVES: https://www.boulangerie-pasapas.com/p...
🔆 Buy all the supplies I use to make bread at home:
➡️ https://iboulange.fr/collections/a-la...
🔆 MY ROLLING PIN FOR LAMINATION: https://www.amazon.fr/dp/B00ISRWYLU/r...
🔆 Baking Stone: (38 x 30 x 1,5 cm) https://www.amazon.fr/gp/product/B07B...
🔆 PH Meter by Testo: https://www.amazon.fr/gp/product/B00M...
🔆 Testo106 Thermometer: https://www.amazon.fr/gp/product/B001...
🔆 High Precision Weighing Scale: https://iboulange.fr/collections/a-la...
Activate the notifications by clicking the bell 🔔 so you never miss a recipe.
Subscribe here ➼fabcot
➼Meet me every Sunday for a new video.
➼Aprons: https://www.marceletjean.fr/boulanger...
Voucher -15%: PASAPAS15
________________________________________________
➼Find me on:
o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆
o Instagram: Instagram: boulangerie..
o Facebook: Facebook: Boulangerie-..
If you want to contact me (only for professional requests) please e-mail me at: [email protected]
Feel free to comment below the video or on social media.
➼Suggested videos:
o Brioche Bread at Home: Comment pétrir la brioche à la main !...
o How to Make 6 Croissants at Home: Recette des croissants maison sans ro...
______________________________________________
00:00 Introduction
00:35 Brioche recipe for the CAP
03:05 Kneading brioche
05:10 Bulk fermentation
06:50 Dividing brioche dough
11:20 Shaping brioche
13:08 Wreath shaping
17:00 How to egg-wash and slash a brioche
19:40 Baking
20:40 Debriefing and tasting
______________
➼ French Pastry Exam Brioche Recipe
Ingredients:
• T45 flour (all-purpose or Gruau): 1 000 gr
• Salt: 18 gr
• Sugar: 130 gr
• Fresh yeast: 40 gr
• Eggs: 300 gr
• Milk: 300 gr
• Butter: 300 gr
• Kneading: 4 min at low speed + 6 min at medium-high speed + 5 min with butter
• Bulk fermentation: 20 min in the freezer + at 4°C (if needed)
• Dividing
• Pre-shaping
• Rest: 20 min at 4°C
• Shaping
• Final fermentation: 90 min at 27°C
• Baking: 15 to 30 min at 160°C depending on the weight
• Cooling on a cooling rack
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
2 سال پیش
در تاریخ 1401/02/18 منتشر شده
است.
247,059
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