This is one of our favorite pastries. Convivial and gourmet, a good brioche is the success assured at breakfast! Become an ace of brioche by following our advice to the letter.

Tip # 1: Choose the right yeast

No secret: a good brioche, it must inflate ! For that, we use, at choice, a fresh yeast of baker, if possible organic, or a dry baker's yeast (in sachet). Attention: we never put the yeast in direct contact with salt (which annihilates its effects) or sugar (which will activate too much)! To be sure of the result, the yeast is incorporated after mixing all the dry elements.

Tip # 2: A crispy top

The perfect crumb ? It must be shooting, that is, soft and airy . It is obtained by respecting the key stages: a two-stage kneading, before and after incorporation of the butter; a first shoot (30 min minimum) at room temperature; degassing to evacuate the air (with the fist); a cool rest (at least 1 hour or 1 night), a second growth after shaping, just before cooking. So, it will swell, inflate ...

Tip # 3: taste!

Sometimes everything is under control and we salivate in advance. And here is the disappointment: the taste is fadasse. To avoid that? We respect the quantities of salt (10 g for 500 g of flour) and sugar (60 g), and we do not skimp on the quality of butter (churn is better). The dough can be flavored with orange blossom or, after having browned the brioche with the egg before baking, garnish with shredded sugar or crushed pink pralines.