Thank Me Later...
Updated: Jul 21, 2020
I can't even find the words to express the feeling of satisfaction that I've experienced this week in baking. I've never practiced baking this much. It has been a work out, but a rigorous journey. I came home today with 10 croissants, a braided brioche, 6 chocolate croissants, and 10 Tarts au Sucre. I am feeling a slight fear, regarding my inability to eat this and maintain a reasonable level of health.
Favorite of the Day:
Brioche - Tart au Sucre
250g T45 Flour
250g Traditional Flour
16g Live Yeast
50g Fermented Dough
170g Whole Eggs
Pour dry ingredients and eggs into a stand mixer with a hook attachment. Slowly add the milk. Mix for 5 minutes. Cover the butter and pound it with a rolling pin to create a thin slab of butter. Slowly add to the stand mixer.
When all the butter is added, turn the mixer to high, until it is one solid piece - about 7-10 minutes. Place the dough in a bowl and refrigerate over night.
The next day, cut 500g of the dough. You can use the rest to bake a regular brioche bread. The Tarte Au Sucre is the going to need the 500g piece. This will make 10 pieces. Divide the dough into pieces of 50g each. Keep the pieces covered to avoid drying. Flour the counter. Flatten each portion with your hand, fold the sides into the middle, fold again from the other direction (smooth sides facing out). Press gently on the dough and roll your hand to make a ball. Once you feel the dough form a ball, release some pressure and make a ball. Let rest in a fridge and on a sheet (sprayed with non-stick spray) for 15 minutes.
Next, roll out the balls into 1/4 inch discs and set to rest in a warm area for 30 minutes. Poke 10 holes with your fingers in the dough. At this point it should be very soft and airy. Put heavy egg wash on top. It’s even better if it fills the holes. Add a very heavy sprinkle of sugar, vanilla powder, 3 cubes of butter, and a lights drizzle of cream.
Bake at 180 degrees Celsius.
Eat them fresh and you can thank me later!
Over mixing will create a dry dough.
If your surroundings are cold, use soft butter. If your surroundings are warm, use cold butter.
You can make vanilla powder by drying vanilla pods and placing them in a spice grinder.
The Fermented Dough is as easy as it gets. The ingredients are:
15g Live Yeast
Simply mix it and knead until it is a dough. Store it in double wrapping to keep the gasses in. I’ve been using this dough in many recipes. It is definitely helpful to keep around!
Erica and I just walked on the beach for an hour. Whew!
Like I need to walk for days
Like butter is running through my veins