＃37 星野晃彦シェフが作るポール・ボキューズのスペシャリテ " ソーシソン・ブリオッシュ" Saucisson Chaud Pistaché en Brioche | BOCUSE AT HOME

#37 Saucisson Brioche Following on from last time's "Baba au Rhum," this bread series features a recipe for "Saucisson Brioche," a signature Lyon dish. This pistachio-flavored sausage wrapped in brioche is beloved by Lyon residents, a city famous for its charcuterie, including hams and sausages. It's also a staple in Lyon brasseries. Checking the dough repeatedly while kneading and controlling the temperature, breadmaking is as painstakingly and lovingly crafted as soothing a child, resulting in a beautiful finished product. In this video, we explain the basics and theory behind kneading dough and fermentation. Understanding this knowledge will help you apply it to a variety of breads and pastries, so be sure to watch until the end. ★Saucisson Brioche is currently being served as part of the dinner course at Brasserie Paul Bocuse Ginza, where Chef Akihiko Hoshino serves as head chef. Please stop by the brasserie. (January 27, 2021) The menu changes monthly. Please visit our website for the latest menu. https://www.hiramatsurestaurant.jp/sm... ■ INGREDIENTS (Makes 3) 400g strong flour 40g granulated sugar 8g salt 10g instant dry yeast 6 whole eggs 160g butter ■ Directions 1. Place the strong flour and granulated sugar in a melange bowl and mix well with your hands. Add the instant dry yeast. Mix well and then add the salt. 2. Beat the eggs and add them to the flour mixture. First, mix well with your hands, and once it has combined, put it in the machine. 3. Focus on mixing for the first 2-3 minutes. Once combined, increase the speed and knead for about 10 minutes to thoroughly develop gluten. Stop midway and check the dough as you knead. 4. Once the dough is strong enough to hold its shape, gradually add the butter pomade and knead it thoroughly into the dough. Knead until the surface is shiny and the dough is as soft as an earlobe. 5. Remove the dough from the bowl and place it on a work surface. Roll the dough to form a taut ball. 6. Place the dough in a bowl, cover with plastic wrap, and refrigerate to rise overnight. 7. The next day, remove the bowl from the refrigerator and leave at room temperature for 30 minutes. Carefully remove the dough and place it on a work surface. Punch it down to release the gas. 8. Flatten the dough slightly into a rectangle and divide it into thirds, each about 300g. Shape the dough into rectangles the length of the sausages. 9. Lightly coat the sausages with bread flour. Coat the dough with a thin layer of egg yolk. 10. Place the sausages on top of the dough and seal the seams with water to prevent air from getting in. Place the brioche on a baking sheet with the seam facing down. 11. Arrange three brioches on a hot plate and press them down with a container to prevent them from spreading. Cover with a damp cloth to prevent the dough from drying out. Let rise at 30-35°C for about 40 minutes to an hour, until the volume has doubled. 12. Brush evenly with egg yolk. Bake in an oven at 180°C for 15 minutes. Reduce the temperature to 165°C and bake for another 10 minutes. 13. Cut the brioche and arrange on a plate. Garnish with salad and a drizzle of olive oil. ■ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Hoshino Akihiko. This channel aims to present the French cuisine we make every day at our restaurant in as authentic a format as possible, so we present the cooking process almost uncut. In June 2024, I transferred from Brasserie Paul Bocuse Ginza in Ginza, Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa Prefecture, where I have been devoting myself to restaurant work as head chef. And from spring 2025, I resumed streaming videos under the name "TERUHIKO HOSHINO." While continuing to cherish authentic French cuisine, I would like to share current trends, tips for plating, inspiration for arranging dishes, and above all, the "joy of cooking." Bon appétit. This video was filmed while I was working at Brasserie Paul Bocuse Ginza. We ask for your understanding. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as it is prepared in the restaurant, with most of the cooking process shown almost uncut. My goal is to deliver the true essence of professional French cooking as faithfully as possible. In June 2024, I moved from Brasserie Paul Bocuse Ginza in Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I resumed video production under the name “TERUHIKO HOSHINO.” While staying true to classic French cuisine, I will continue to share current trends, small tips on plating, ideas for variations, and above all, the joy of cooking. Bon appétit. ※This video was filmed while I was working at Brasserie Paul Bocuse Ginza. Thank you for your understanding. ■OPENING MUSIC Music: MAI TAI / Musician: Jeff Kaale ■ INFORMATION INSTAGRAM Teruhiko Hoshino Official Account   / teruhikohoshino   TIKTOK ACCOUNT c...