So I teamed up with Kaman from Kraving K Patisseriefor some entertainment this weekend. The genre; Baking Brioche.
Kaman arranged for Chef Angelo, a super pro cuisine and patisserie master, to take us for 4 hours of brioche making, prooving, flavouring, cooking and most importantly, eating.
We got to take home our dough, so you'll see below what I did with my batch, but first...with 5 keen girls in the class, we lapped up the tips and tricks Chef had on offer - without boring you with all the details, or spoiling your opportunity to learn it hands-on in your own class, here are a few tips I picked up, amongst some pics...
If I haven't said this before in my baking posts, I should of - make sure you get the butter out of the fridge the night before, so that it is room temperature for baking - so important, as heating in the mircowave or oven can take the butter that one step too far to render it unusable for baking
For brioche always use baker's flour - it's stronger because of its higher gluten content. This is where I have been going wrong in the past i think
When combining eggs with sugar, you need to immediately whisk, otherwise the sugar burns the egg, and the result is not a desirable one
If you have a recipe that calls for just egg whites, you can freeze the yolks to use another time. Saves the wastage that so often happens to me
Keep brioche dough refrigerated if there is going to be time between making the dough and prooving it. Overnight is okay
Don't be afraid - like I was - of making donuts out of brioche dough. I thought it would be very messy cooking with all that oil. It's not. Make sure you are in a well ventilated space, turn the range hood on, and get your vegetable oil to about 120°C. It doesn't need to be any hotter, which is where it starts to spit. If it's spitting you need to turn the heat down
What i did with my dough...
265g baker's flour
25g caster sugar
7g dried yeast
1tsp lemon zest
100g full cream milk
100g unsalted butter
1 egg yolk
1/2 whole egg
Today, Sunday, and the day after the class, I set to work on my brioche dough that we each got to take home from the class. I made a range of things, just so i could put to practice my new learnings.
Burger buns with black sesame -
We are having these for dinner with sliced scotch fillet, a picking of red kale, a slice of parmigiano and a rhubarb, strawberry, 85% cocoa and balsamicreduction. That last bit is a combination Chef Angelo introduced me to at the class, and one that is a marriage made in food heaven. Red wine to match of course.
Vanilla nut and lime curd twist -
Brioche twist with a nutty, vanilla bean filling which is taken to another level with citrus. The lime curd literally adds another dimension to the buttery brioche flavour and smooth vanilla paste.
Lime curd donuts -
Although they aren't good for you, I just wanted to try my hand at making donuts. With the lime curd I whipped up this morning for the twists above, i pipped the donuts fill with it. Dusted with castor sugar and cinnamon, and demolished with a strong expresso. Mmm yes, yum.
And one more thing -
If you are looking for a special occasion cake go have a look at Kravingk.comhere.
Kaman is super talented and her product is extremely polished. I mean come on, a Red Wine Poached Pear tart cake. Or her Caramel & Banana Gateau? Here's a sneak peak from her website...?