Recipe Nicolas’s laminated brioche
To make this dish
Ingredient list
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LAMINATED BRIOCHE DOUGH1110 g pastry flour (approximately 11% protein)
680 g soft wheat (gruau) flour (approximately 12% protein)
33 g fine salt
200 g granulated sugar
170 g Lescure Unsalted 250g butter Block 82% fat
50 g orange blossom water
605 g UHT whole milk
82 g organic yeast
300 g egg
1000 g Unsalted 1kg butter Sheet 84% fat
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SYRUP250 g water
280 g sugar
50 g chestnut honey
12 g orange blossom water
Lescure Unsalted 250g butter Block 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
LAMINATED BRIOCHE DOUGH
Combine all the ingredients (except for the butter sheet) on speed 1 for 5 minutes then increase to speed 2 for 5 minutes to develop the gluten.
Shape and let rise for 30 minutes.
Punch down and refrigerate for 1 hour.
Perform a double turn followed by a single turn using the butter sheet, respecting the resting time between turns.
Laminate to a thickness of 5 cm and cut into 38 cm long x 4.5 cm wide strips.
Place in the moulds 18 x 5 x 5 cm and let rise in a 28°C proofer for 1 hour.
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02
SYRUP
Bring the water, sugar and honey to the boil.
Remove from the heat and add the orange flower water.
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03
BAKING
Bake the brioche in a 195°C deck oven for 25 minutes.
Brush with the syrup.
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