Puff pastry brioche
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
✔125 g Lescure or AOP tourage butter
The syrup
✔30g water
✔30g sugar
The recipe
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place with cling film. Make a second single turn and chill the pastry again.
Shaping the brioche
Roll out the dough into a long rectangle. Cut with a cutter to obtain a nice, straight rectangle. The width depends on the height of your tin. I was able to make two brioches with these proportions. I therefore cut my rectangle in half lengthways. Fold the pastry accordion-style and place it in your tin.
Leave to bake for 1.5 to 2 hours at room temperature near a heat source if possible, or in your oven (at 30°C).
Bake at 170°C for around 20 minutes (this may vary depending on the oven). The brioche should be golden brown. Turn out immediately and place on a wire rack to brush with hot syrup.
The syrup
✔30g water
✔30g sugar
Bring the sugar and water to the boil in a saucepan. Apply hot to the brioche as soon as it comes out of the oven using a brush.
