Tag: brioches

Brioches a tete with apple and blackberry compote – Italian Cuisine

Brioches a tete, the preparation

Doses for 18 brioches.

For the dough: 500 g of 00 flour + flour for the pastry board – 30 g of sugar – 1 teaspoon of salt – 10 g of fresh brewer's yeast – 3 eggs – 2 yolks – 150 g of soft butter + butter for the molds

For the compote: 2 golden apples – 1 basket of blackberries – 2 tablespoons of brown sugar – the juice of 1/2 lemon – 1 hazelnut of butter (about 10 g)

1) Pour the flour, sugar and crumbled yeast in the mixer. Activate the hook at low speed And incorporated the eggs; when the dough is formed, add the soft butter, a little at a time. Knead the dough a medium speed for about 10 minutes, until it becomes elastic and detaches from the walls. Cover the bowl and leave bump up the dough for 1 hour.

2) Remove the pasta from the bowl, form a loaf, cover it with plastic wrap and put it on in the fridge for 2 hours. Divide the dough into 18 servings; with your hands shaped into the balls and put them back in the refrigerator.

3) Butter 18 scalloped molds; roll a ball on the floured surface forming a cylinder, then remove a piece the size of a hazelnut; transfer the prepared cylinder of dough into a mold by rolling it on the bottom, then, with your index finger, form a groove and arrange the ball of pasta.

4) Prepare all the croissants filling the other molds proceeding in the same way and leave bump up for 2 hours.

5) Brush brioches with beaten egg yolks e bake at 180 degrees for 10 minutes.

6) Peel the apples and cut them diced, transfer them to a saucepan with the sugar and lemon juice, cover and cook 15 minutes. Add the blackberries, cook another 5 minutes in an uncovered casserole. If you like, you can perfume with cinnamon powder. Accompany the brioches with the compote thus prepared.

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Arrufadas recipe (small Portuguese brioches) – Italian Cuisine

Ingredients

500 g flour
125 g sugar
80 g milk
60 g butter
13 g brewer's yeast
4 eggs
a envelope of vanillin
Lemon peel
salt

Duration: 2 h 45 min

Level: Middle

Dose: 16 people

For the recipe for arrufadas, crumble the yeast into the flour; mix it with 3 eggs, melted butter, sugar, vanillin, a little grated lemon zest, milk and a pinch of salt to obtain a homogeneous and smooth dough.

Place it in a bowl, cover it with a damp cloth and let it rise until it has tripled in volume (about 2 hours). Once it has risen, bake it again briefly and make 16 portions of 50 g each. Shape them into a ball and decorate them with a cord made from the remaining dough.

Arrange the arrufadas on a baking tray, brush them with the remaining beaten egg and let them rise again until they double in volume (about an hour). Then bake them at 180 ° C for about 15 minutes.

How to color brioches – The School of Italian Cuisine – Italian Cuisine

Coloring is a technique that is also applied in the kitchen and pastry shop to make dishes more innovative and fun. Follow the advice of our chefs

At La Scuola de La Cucina Italiana our chefs always care about teaching technical because, once learned, you can use them in the preparation of many dishes, even different from each other. For example, here are the techniques for color the croissants, which you can also apply to other sweet or savory recipes.

Which dyes to use?

The croissants can be colored with various products, but the use of natural dyes. They are also much more effective than puree or fruit flours dehydrated or blended. Another way to color the croissants is to use the cocoa, which will obviously give a darker color. Finally, alternatively, you can also create a separate second dough with some special flours, such as that of buckwheat or wholemeal.

How to color the croissants?

The starting point is the same for all! So start with a basic recipe as if you had to prepare any brioche of about 2 kg, but remember to take from this single dough a small part of about 500 grams. Then proceed by coloring this part with About 5 grams of natural dye and continues to keep the two doughs separate. Continue to work the first dough like a brioche, then giving it two 3 and 4 folds with the butter; also roll out the other dough very finely, for about 2 mm. Then, at the last fold, spread the mixture about 5 mm and overlay the previously mixed colored dough. Finally, press the two sheets to make them stick together, shape the croissants and cook them and rise as the classic recipe requires.

A little trick?

If you don't use natural dyes but fruit purees or special flours, the secret lies in forming directly two doughs separated, so as to balance the colored one, since otherwise you would not be able to incorporate the purees in the only dough already made!

Are you a lover of the world of cooking? Check out our course calendar here and learn all the techniques from our chefs!

Texts by Giulia Ubaldi