Who has never dreamed of making their own brioche, generous and cooked to perfection?

Stéphane Lagorce, author of the book "Le grand precise des cuissons au poil" (published by Homo Habilis), shares with us his advice and tips in Laurent Mariotte's program, "La Table des bons vivant".

In many dishes, cooking is the essential element.

But this step of the recipe is often underestimated.

This is why the former chef Stéphane Lagorce publishes a book, 

Le grand precise des cuissons au poil,

in which he gives back to cooking its letters of nobility with advice and recipes.

Among them, the baking of brioche for gourmet and successful snacks.

A knowledge that he shared at the microphone of Laurent Mariotte in the program

La Table des bons vivant

. 

>> Find La Table des bons vivant in podcast and in replay here 

The art of cooking well

To make his brioche a success, Stéphane Lagorce begins "relatively hot, at 170 ° C, and I finish at 140 ° C."

A process that changes traditional recipes which generally recommend cooking at 180 ° C throughout the process.

Wrongly, and for good reason ... "A cake swells when it bakes in an oven. When it swells, the small air bubbles become insulating and prevent the heat from entering. So you have to lower the heat of the oven to have Very soft, moist and tender buns, which you can't get if you bake linearly. And the same goes for cakes. "

You have been warned. 

The traditional brioche

Ingredients for 12 people: 

  • 500 g of flour (type 00 for pizza if possible, rich in gluten) 

  • 300 g whole eggs

  • 30 g of sugar

  • 10 g of salt 

  • 25 g of yeast 

  • 30 g of milk

  • 200 g butter

Preparation: 

The day before, knead the flour quite wildly with the eggs, sugar, salt, baking powder and milk.

Then add the butter.

Forget a night in the fridge.

The next day, shape your brioches.

Leave to ferment for 2 to 3 hours.

Bake at 165/170 ° C (especially not 180 ° C as we see everywhere).

Let it cook.

When the dough seems to color, go to 150 ° C and cook a little longer.

Time ?

The only one that is worth: the good one!

Poke the brooch with a needle and bring it to your lips.

Cold or warm: not cooked.

Hot limit bearable: cooked.

Third degree burn: overcooked!

Do you have a thermometer?

Between 70 and 80 ° C, your brioche is cooked.

Otherwise never forget the foolproof trick;

when it's black, it's cooked.