Galette des rois briochée à la maison, ma recette des rois de bordeaux facile !

Join the BPAP team: https://www.boulangerie-pasapas.com Buy my new book: https://amzn.to/3djEoe7 In this video I show you how to make two homemade king’s brioches (or “Bordeaux Kings”), with my personal easy recipe! START YOUR COACHING SESSIONS: https://www.boulangerie-pasapas.com/r... 🔆 Shaping mat: https://www.az-equipement.com/tapis-d... 🔆 Reusable Baking Sheet: https://amzn.to/3HsBAsW 🔆 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... 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:   / boulangerie.  . o Facebook:   / boulangerie-.  . If you want to contact me (only for professional requests) 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... ➼Suggested videos: o Troubleshooting Your Sourdough Starter:    • SOS LEVAIN ! Bien rafraichir son levain et...   o Easy Sandwich Bread At Home:    • Pain de mie facile à la maison   o Make Brioche At Home :    • Comment pétrir la brioche à la main ! Une ...   ______________________________________________ 00:00 Introduction 00:26 King’s Brioche recipe 00:51 Making the syrup 01:44 Ingredients 02:33 Kneading 04:10 Folding 05:43 Dividing and pre-shaping 06:31 Shaping 09:28 Egg-wash and scoring 11:00 Baking 12:00 Decorating and tasting ➼ King’s Brioche recipe for 2 easy “Bordeaux Kings” Brioches! Ingredients: Syrup: • Milk: 40 gr • Sugar: 60 gr • Orange blossom: 15 g • Cognac or rum: 10 g • Lemon zest: 1 lemon Recipe: • T45 flour: 400 g • Salt: 8 g • Honey: 25 g • Fresh yeast: 12 g or 6 g dry yeast • Egg: 200 g • Butter: 100 g • Cold syrup • Kneading: 4 min at low speed + 6 min at medium-high speed + 4 min with butter • Bulk fermentation: 30 min at room temperature and then perform a fold Then 10 hours at 4°C or 1 h at 4°C for the quick version • Dividing and pre-shaping • Shaping • Final fermentation: 90 min at 28°C • Baking: 20 min at 160°C, adjust if needed • Cooling on a cooling rack • Decorate with the candied fruits • ENJOY! See you soon on boulangerie pas à pas by Fabrice Cottez Subtitles by: Mygardon Translation