In this video I am sharing how to make a traditional brioche, brioche Nanterre and croissant brioche, how we bakers use them in the kitchen and how many variations can be created of it. I am sharing my experience in different bakeries.
Here I am sharing one of my favourite recipe:
300g strong flour
15g fresh yeast
20 milk powder
2 eggs (room temperature)
40g butter
40g sugar
vanilla
a pinch of salt
± 110ml H2O (room temp)
LET'S BE FRIENDS
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👉🏻Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
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