![]() Day 2, shaping and baking: 10-15 mins shaping, 1 1/2 to 2 hours rising, about 30 mins baking. My brioches are adaptions of the brioche au mètre in the book La Pâtisserie by Yann Couvreur, with various quantities and types of flour to make it lower gluten.ĭay 1, making the dough (24+2 hours earlier than baking time): prepare dough – 10-15 mins preparing and kneading, 30 mins rise, 20-30 mins kneading, 1 hour rising then in fridge 20-24 hours. THE RECIPE ( note to self: remember to read the tips above) The flavours are interesting: 1/2 tsp pure vanilla extract and 1/2 tsp bergamot extract. Or instead you could make a classic brioche with no milk like the one on Rice ‘n Flour’s website Authentic Cordon Bleu French brioche recipe. Basically you’ll be carrying out your own yummy experiments. Also the final result depends on many variables: your flour, butter, room temperature, humidity and oven. Attending a workshop really helped me, seeing a chef rolling, shaping and proving the dough (youtube videos are useful too). It helps to have an idea of bread or brioche-making techniques. You can see there are various possibilities. So you can choose: free-form with a pretty plait or in a tin and fluffier? This wreath for Three Kings Day was yummy but could have risen more. If you bake on a tray with no tin the brioche won’t be as fluffy. Tip 3: bake in a loaf tin long enough so the plait fills just 1/3 the height of the tin (after rising it goes up to 2/3 of the tin then in the oven rises slightly past the top rim). Doves Farm self-raising gf flour already includes a little xantham gum so you don’t need to add any (prototype 4, for example, has 1/3 gf flour and no added xantham gum). To compensate for using some gluten-free flour you can add xantham gum (just a little – in prototype 1 one tablespoon was too much). If you’re using different flours expect different results. A slightly sticky dough is better than a dry one. You can use a pastry scraper and oil your hands to make it easier to handle the dough. Tip 1: don’t add extra liquid during the first stage when you see the dough’s stiff and heavy – so you don’t need to add extra flour later. It was still delicious and perfect for making the bostocks on the right (recipe to be posted)! Also it wasn’t baked in a loaf tin, which would have helped it rise. Serve warm with cream, crème fraiche or ice cream.Prototype 1 with 3/5 plain cake flour and 2/5 glutenfree flour was delicious but dense partly from adding extra liquid in a bout of panic then extra flour later to compensate. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Remove from the oven and leave to cool for 15 minutes. level the surface and sprinkle with the flaked almonds.īake for 20-25 minutes until golden-brown and set. ![]() Spread the frangipane filling evenly on top. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. ![]() Peel the apples, and cut thin slices of apple. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. (You can do this in a food processor if you have one. ![]() Chill in the fridge while you make the filling.Ĭream together the butter and sugar until light and fluffy. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.
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