recipe_doughs_brioches

3	Kg	flour
100	grs	fresh yeast
1	quart	cold milk
22		eggs

4	lbs	cold butter
75	grs	salt
360	grs	sugar

Dilute the yeast in a part of the milk (200 grs) Place together in the mixing bowl, Flour, diluted yeast, the rest of milk, Eggs Put on first speed and let turn until totally homogenized for about 10 minutes Then cut the butter in large cubes and add it to the dough and restart the mixer on first speed ,and again until totally homogenized for about 10 minutes. Add the salt and sugar to the dough and keep mixing for another 5 minutes on first speed and 5 more minutes on second speed. Remove the dough into a plastic bucket, wrapped in a open garbage bag. Let rise the dough in double , then put in the fridge until the next day

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French toast see more with pictures >>>

French Toast

Apple Beignets

Pannettone

Burger buns

1 kg 500 dough for 1 loaf

- let proof for about 1 ½ hour to 3 hours

- bake at 325ºF for 30 min and at 300º F for 15 min

LAIT de POULE ( Hen’s Milk or Soaking milk)

egg yolks

whole eggs

Sugar

Milk

heavy cream

tbsp

vanilla extract

1/2

cup

dark Rum (Myer's or Negrita)

	COOKING the TOAST
- Previously, soak the slice of bread or Brioche in the milk mixture until very wet. - cook in a skillet with clarified butter until golden brown, both sides.

	BAKED APPLES
	“Golden Delicious” apples
Peeled, cut in halves, cored - each half cut into 3 pieces. - Toss the apples with sugar and clarified butter, Arrange the apples on a sheet tray and bake at 350ºF until lightly caramelized and slightly firm ( they should not fall apart)

	TO SERVE
- Arrange some pieces of apple on the cooked toast and reserve until ordered. - When needed, place the garnished toast onto a plate and pass in the oven for a few minutes - dispose the French toast onto a plate, squeeze some caramel sauce over the apples, and some vanilla creme anglaise around it. Sprinkle some caramelized almonds all around.

	Small Brioches
	- 500 grs dough = 14 pieces

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Apple Beignets more Beignets >>>

French Toast	Apple Beignets	Pannettone
	Burger buns

	APPLE MARMALADE
1	kg	apple ( peeled, cored and diced)
100	grs	sugar
75	grs	butter
2		cinnamon stick

	1 kg 400 dough = 35 pieces

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PANNETTONE

French Toast	Apple Beignets	Pannettone
	Burger buns

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French Toast	Apple Beignets	Pannettone	Burger buns

44 pieces de 80 gr pour cette recette

- 1 kg 500 Farine T 55

- 50 gr levure boulangere

- 540 gr Oeufs entiers (froids)

- 420 gr lait entier (froid)

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- 650 gr Beurre doux (froid)

- 100 gr Huile d'Olive

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- 110 gr Sucre Semoule

- 37 gr Sel fin

Mettre les 4 premiers ingrédients dans le bol du batteur et commencer à pétrir la pâte a l'aide du crochet .

Laisser tourner 10 a 15 mn de manière à ce que la pate s'enroule autour du crochet .

Ajouter le beurre couper en cubes et l'huile .

Laisser tourner 5 mn puis ajouter le sel et le sucre .

Laisser tourner 10 mn ou jusqu'à ce que la pate s'enroule autour du crochet .

Debarrasser dans une jatte , couvrir d'un plastique et laisser pousser 30 mn a température ambiante .

Rompre la pate , couvrir et garder au frigo jusqu'au lendemain .

Faconner des boudins de pate de 640 gr , les detailler en 8 de manière à obtenir des morceaux de pâte de 80 gr .

Faconner ces morceaux en boules lisses , les disposer sur des plaques de cuisson en les espacant puis mettre en chambre de pousse a 25 degrés jusqu'à ce qu'elles triplent de volume .

Napper ces boules de dorure a l'oeuf a l'aide d'un pinceau souple .

Parsemer des graines de sésame blanche sur chaque pains .

Enfourner a four chaud a 170 degres , baisser a 160 puis laisser cuire 15 à 20 mn .

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