Embrace a taste of Normandy with the Fallu de Normandie, a delightful and traditional French brioche. Known as the ancestor of the renowned "galette des rois," this sweet bread brings warmth and tradition to any table. With its tender crumb and beautiful golden crust, this brioche is perfect for breakfast, a snack, or as a celebratory dessert.
Ingredients
🍞 250 g Gruau flour T45, Gruau
🍬 25 g Caster sugar
🧂 5 g Salt
🥛 50 g Thick crème fraîche
🥚 125 g Whole eggs
🍞 9 g Fresh yeast
🧈 50 g Softened butter, cubed
🥚 Egg wash: 1 whole egg + pinch of salt
🌾 Flour for dusting
Instructions
1- Prepare the Dough (Mixing):
- In a Kenwood Chef Titanium stand mixer bowl, combine the Gruau flour, caster sugar, and salt. Attach the dough hook and start on first speed.
- Gradually add cold thick crème fraîche and whole eggs to develop the gluten network.
- After 3 minutes, crumble fresh yeast into the bowl and knead for 8 minutes on first speed.
- Increase to second speed for 2 minutes until dough detaches from the bowl and reaches 24°C.
- Switch back to first speed; add softened, cubed butter gradually, crushing each piece lightly. Knead for 10 minutes until dough reaches 26°C.
2- First Proofing and Cold Storage:
- Remove dough with a plastic dough scraper, dust lightly with flour.
- On a floured surface, perform "boulage" by folding dough into a tight ball.
- Place in a floured metal tray or bowl, cover with cling film.
- Let rise for 1 hour at room temperature, then deflate gently.
- Perform a "rabat": flatten dough, fold edges to center, flip, and ball up. Return to tray, cover, and refrigerate for 12 hours.
3- Shaping the Brioche:
- Degas dough and perform another "rabat"; refrigerate for 30 minutes.
- Roll dough into an elongated oval, approximately 500g, shaping to fit your baking tray.
- Transfer to a parchment-lined baking tray, press slightly to secure seam.
4- Second Proofing:
- Place brioche in a warm, humid place (approx. 28°C) for 2-2.5 hours until volume increases significantly.
5- Doring and Incision:
- Prepare egg wash by whisking egg with salt.
- Brush brioche with egg wash, then refrigerate for 15 minutes.
- Preheat convection oven to 160°C.
- Apply a second egg wash layer, dip fine-pointed scissors in egg wash, and incise brioche with decorative cuts.
6- Baking and Cooling:
- Bake for 25 minutes, until deeply golden brown.
- Cool on a wire rack for at least 30 minutes before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: Approximately 16 hours 50 minutes
Servings: 10
Equipment:
- Kenwood Chef Titanium Stand Mixer
- Dough Hook
- Digital Scale, Kenwood mixer-integrated
- Stainless Steel Mixing Bowl
- White Silicone Spatula with Wooden Handle
- Stainless Steel and Glass Bowls for Ingredients
- Metal Baking Tray
- Cling Film
- Dough Scraper
- Brown Parchment Paper
- Pastry Brush with Wooden Handle
- Scissors for Incision
- Miele Convection Oven
- Black Wire Cooling Rack
Cooking Tips
- Cold ingredients help maintain dough temperature for optimal gluten development.
- Add yeast and butter gradually for even distribution and to avoid greasy dough.
- "Boulage" and "rabat" techniques are critical for structural integrity and a light texture.
- Minimal handling between refrigeration and proofing ensures the best rise and crumb.
#frenchbrioche #falludenormandie #traditionaltaste #sweetbread #bakingmagic
Hody Academy: https://www.youtube.com/@hodyacademy
#hodyacademy
Fallu de Normandie
