Brioche extra moelleuse : la vrai recette de boulanger

Here’s the authentic bakery-style brioche recipe I learned during my pastry apprenticeship and have been using ever since. To subsribe to my channel :    / @vocationpatisserie   I hope you’ll enjoy this brioche recipe! I use a stand mixer for convenience, but you can absolutely make it by hand—it just takes a bit more time and technique. For the flour, opt for a high-gluten flour (like gruau). To learn more about different types of flour, check out this article: https://vocationpatisserie.com/la-far... For the full step-by-step recipe with photos, visit the website: https://vocationpatisserie.com/brioch... Brioche Recipe: 250 g flour 30 g sugar 6 g salt 16 g fresh yeast 150 g eggs 125 g unsalted butter 10 g orange blossom water (optional) Chapters: Intro 00:00 Kneading 00:55 Shaping and Dividing 04:01 Baking 08:12