Brioche Nanterre, with its airy crumb and golden crust, is a French specialty that awakens the senses and delights the taste buds. This traditional brioche, whose origins date back to the city of Nanterre, is appreciated for its soft texture and subtle taste. Made with simple but quality ingredients, Brioche Nanterre is the symbol
of refined pastry know-how. Follow this recipe, inspired by the CAP pastry book, to create this culinary marvel with your own hands.
Preparation of the dough: The process of creating a Brioche Nanterre begins with the mixing of the basic ingredients: T45 quality flour, a pinch of salt to enhance the flavors, sugar for sweetness, eggs for richness,
and baker’s yeast for rising. In the bowl of a stand mixer, these components are mixed and kneaded, giving birth to a homogeneous and supple dough. The addition of butter, a key element of the recipe, comes next, giving the dough its characteristic creaminess.
First rise and shaping: Once the butter is perfectly incorporated, the dough is worked until it becomes elastic and smooth. It is at this point that it is formed into a ball and left to rest under cling film. This first rise is a
magical moment when the dough transforms, swelling under the action of the yeast. After this hour of rest, the dough is ready to be degassed and shaped. The degassing action, simple but essential, allows the accumulated air to be expelled and the texture of the brioche to be refined.
Second rising and baking: The dough is then divided into five equal portions, rolled into balls and placed in a cake dish. During the second rising, these balls double in volume, coming together and merging to form the
iconic structure of the Brioche Nanterre. Before baking, a beaten egg wash is applied to give the brioche its beautiful golden color and shiny appearance. Baking finally transforms these risen balls into a golden and puffy brioche, with a soft texture and delicate taste.
Ingredients :
165 g of T45 flour
1 pinch of salt
30 g sugar
2 eggs
1 sachet of baker’s yeast
80 g butter
Preparation :
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