La Brioche parfaite. Ma recette de brioche à la maison super facile pas à pas .

Hello everyone! Today’s recipe is about making a perfect brioche at home! Activate the notifications by clicking the bell 🔔 so you don't miss any 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:   / boulangerie.  . o Facebook :  / boulangerie-.  . If you want to contact me (only for professional matters) please e-mail me at [email protected] ➡️ 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... Make sure you leave me a comment here or on social media. ➼Suggested videos: O Troubleshooting Your Sourdough Starter:    • SOS LEVAIN ! Bien rafraichir son levain et...   o Breadmaking Step by Step Nr 96: Easy Sandwich Bread at home:    • Pain de mie facile à la maison   o Breadmaking Step by Step Nr 110: Brioche Bread at Home:    • Comment pétrir la brioche à la main ! Une ...   ________________________________________________ ➼ Chocolate & Almonds Brioche Recipe (homemade recipe below) Ingrédients: • T45 flour (all-purpose flour or Gruau): 300 gr • Salt: 6 gr • Sugar: 40 gr • Fresh yeast: 12 gr or 6 gr of dry yeast • Egg: 90 gr • Milk: 90 gr • Butter: 90 gr • Kneading: 4 min at low speed + 6 min at med-high speed + 4 min with butter • Bulk fermentation: 30 min at room temperature + Fold then 10 h at 4°C • Dividing • Pre-shaping • Rest: 10 min • Shaping • Final fermentation: 90 min at 27°C • Baking: 16 min at 180°C • Cooling on a cooling rack ♨️➼ This recipe yields one chocolate and almonds 400 gram-brioche ♨️ Ingredients: • T45 flour (all-purpose or Gruau): 160 gr • Salt: 4 gr • Sugar: 23 gr • Fresh yeast: 7 gr • Egg: 50 gr • Milk: 50 gr • Butter: 50 gr • Chopped caramelized almonds: 30 gr • Chocolate chips: 30 gr See you soon on boulangerie pas à pas by Fabrice Cottez Subtitles by: Mygardon Translation