How to Make Award-winning Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood using 15 ingredients and 5 steps. Here is how you cook it.

cc veut dire cuillère à café. Recette tirée du blog de Samar @mesinspirationsculinaires

Ingredients and spices that need to be Get to make Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood:

1. 250 g farine
2. 30 g sucre semoule (sucre de canne pour moi)
3. 10 g levure fraîche
4. 3 g sel
5. 3 œufs légèrement battus
6. 165 g beurre (125g pour moi) doux à température ambiante coupe en morceaux
7. La garniture
8. 100 g beurre
9. 100 g sucre semoule
10. 100 g miel
11. 1/2 orange zeste
12. 100 g amandes effilées
13. Pour la dorure
14. 1 jaune d’œuf
15. 1 cuillère à soupe lait

Steps to make to make Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood

1. Dans le bol du robot muni du crochet mettre tous les ingrédients sec y compris la levure émiettée, mélanger, ajouter graduellement les œufs battus jusqu’à obtenir une pâte homogène. Remplacer le crochet par la feuille et incorporer le beurre (environ 5 min de pétrissage). Changer la feuille pour le crochet et continuer à pétrir jusqu’à ce que la pâte soit élastique et se détache des parois du bol (15-20 min).Former une boule, couvrir et laisser pousser 2h à température ambiante.
2. Après les 2h de pousse dégazer la pâte, former une boule, la couvrir avec un film alimentaire et la mettre au réfrigérateur pour 12h ou toute la nuit.
3. Le lendemain, dégazer la pâte, former votre brioche selon votre goût soit en forme de tresse soit former des boules que vous déposez dans un moule rectangulaire ou rond, couvrir et laisser pousser a température ambiante pour 2h. 20min avant la fin de la pousser préparer la garniture.
4. Dans une casserole chauffer le miel, le sucre semoule et le zeste d’orange. Ajouter le beurre en remuant mettre les amandes en dernier, laisse refroidir.
5. Badigeonner la brioche de jaune d’œuf et de lait. Déposer une cc de garniture sur chaque boule. Mettre au four préchauffé à 160c. Et laisser cuire.

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So that's going to wrap this up with this exceptional food Recipe of Ultimate Brioche « nid d’abeilles » du chef Christophe Felder @4PassionFood. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!