Recette de la brioche feuilletée

ACCESS ALL MY RECIPES: http://bit.ly/sweety-youtube ⇩ FOLLOW ME ⇩ Instagram ►   / jonasszimmer   Facebook ►   / jonaszimmer.sweety   For 2 brioches INGREDIENTS: For the brioche dough: – 300 g of flour (T45) – 45 g of sugar – 6 g of salt – 15 g of fresh yeast – 3 eggs (150 g) – 20 g of water – 60 g of butter – 150 g of butter For the syrup: – 65 g of sugar – 50 g of water STEPS: In the bowl of a food processor, combine all the ingredients except the butter. As always, I carefully separate the sugar and salt from the yeast before starting to knead. I knead at low speed. After a good 5 minutes, the dough begins to pull away from the bowl, and that's when I add all the butter at once. We knead for another ten minutes at medium speed. We'll have to wait until the dough pulls away from the bottom of the bowl; that's when we know the dough is ready. I pick it up and place it on a lightly floured work surface. Now I'm going to form the brioche into a ball: I fold the dough in the middle before turning it over and shaping it into a ball. I wrap it in plastic wrap and place it in the refrigerator overnight. The next morning, the dough has doubled in size, and it's already cold, making it easier to work with. I roll it out with a rolling pin while degassing it, that is, removing the carbon dioxide from the dough. Then I form it into a ball. Now we need to shape this ball into a rectangle, 30 cm long and 15 cm wide. I roll out the dough with a rolling pin and pull the corners from time to time to shape it. I use a measuring stick because it's important to be precise. I need a rectangle twice as long as it is wide. I finish the rectangle before wrapping it in plastic wrap and placing it in the freezer for 20 minutes. During these 20 minutes, the dough will firm up and reach the ideal consistency for working. At this point, I quickly move on to the butter. I need to shape a square of butter the same width as my brioche. Once the butter is malleable, I shape it by closing the baking paper to prevent the butter from going anywhere, and form a nice 15 cm square. I refrigerate my butter for 10 minutes. The brioche dough and butter need to have the same texture to make the double turns. I take my dough out of the freezer and place the butter in the center of the brioche. I fold the two sides into the center to enclose the butter. Feel free to stretch the brioche dough a little. I flour it and roll it out into a rectangle four times as long as it is wide. So, I'm a little over 15 cm wide, so I roll it out to a little over 60 cm long. Remember that the secret to Viennese pastries is cold; cold dough is firm and won't spoil. If your dough is too warm, place it in the freezer for 10 minutes. Once it's the right size, I fold it in four to form a double turn. Immediately, start with the second double turn if your dough is still cold. I roll it out a little widthwise first, if I didn't roll it out enough just beforehand. And we start again, rolling out into a rectangle four times longer than it is wide, and then a second double turn. Then I put my dough in the freezer for about twenty minutes to firm it up. I roll it out into a rectangle 30 cm long and 20 cm wide. Cut four strips of 5 cm widthwise: you will then have four strips 30 cm long and 5 cm wide (not like in the video). Enough to shape two puff pastry buns in a 20x8 loaf pan. Let rise for 2.5 hours at 27°C and bake at 170°C for 20 minutes. Brush with a little warm syrup to give it a little shine. Enjoy 👌 Music: Andrew Applepie - The Ocean