Ah, homemade brioches! Who can resist the captivating aroma of freshly baked brioche that fills the kitchen or the first bite of a soft sweetness fresh from the oven?
As a food lover, my culinary journey is punctuated by explorations of various recipes, but of all the brioches I’ve tested, the Brioche de Nanterre sits proudly among my favorites, even at the top of the list. Its soft texture and subtly sweet taste conquered my palate like no other. No wonder it’s a bakery classic in France!
Making homemade brioches can save money, but above all it’s a personal gourmet adventure. The savings are a bonus, but the real reward is the satisfaction of tasting a brioche you’ve created with your own hands. And frankly, you don’t have to be a Michelin-starred chef to make your own brioche de Nanterre! But you do need to be patient, because the rising times are long, but super-important if you want to obtain a soft, fluffly brioche!
I’ll leave you with the recipe! (Thermomix and stand mixers).
Brioche de Nanterre with Thermomix
Description
Brioche de Nanterre, a delicious French specialty from the Parisian town of Nanterre, has conquered palates from all over the world. Generally rectangular in shape, the dough is divided into 8 equal parts and placed in the bottom of a cake tin (either buttered or lined with parchment paper). Its light, melt-in-the-mouth texture, airy, soft crumb and buttery flavor offer an exceptional taste experience with every bite, while its golden crust adds a touch of crunch.
Perfect for breakfast, brunch, coffee break, or teatime, brioche de Nanterre embodies the art of traditional French patisserie. Discover below a simple recipe to recreate this delicacy in your own kitchen.
Ingredients
Preparation
Avec Thermomix
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Place the crumbled fresh yeast, flour, sugar and eggs in the Thermomix. Knead 8 min/kneader mode.
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Add diced soft butter. Knead for a further 8 minutes.
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Transfer contents of Thermomix to a bowl. Cover the bowl with film, pierce the film and leave to rise for 2 hours in a warm place.
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Punch down the dough. Re-shape into a ball. Place in a bowl. Cover it with film and set aside in the fridge for 2 hours or overnight (even better).
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After resting, or the following day, divide the dough into 8 equal-weight pieces. Handle the dough quickly to prevent it from heating up and becoming sticky again. Form dough balls from the dough pieces. Place in a buttered cake tin lined with baking paper. Cover with a clean tea towel. Leave the brioche to rise for 2h30 in a warm place.
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10 min before the end of the baking time, preheat the oven to 180°C. Brush brioche with egg yolk mixed with a little water. Bake for 25 min at 180°C or 356°F (depending on oven).
Sans Thermomix / Avec un robot pâtissier
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Mix the flour and sugar in the bowl of your stand mixer. Make a well and pour in the beaten eggs and crumbled yeast. Knead with food processor hook until smooth (approx. 5-10 min, speed 2).
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Gradually add the soft butter, cut into cubes, while continuing to knead (approx. 5 to 10 min, speed 3-4). The dough should be very sticky.
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Set the dough aside in a bowl. Cover with cling film, pierce the film and leave to rise for 2 hours in a warm place.
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Remove the gas from the dough. Re-shape into a ball. Place in a bowl. Cover the bowl with film and chill for 2 hours or overnight (even better).
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After resting, or the following day, divide the dough into 8 equal-weight pieces. Handle the dough quickly to prevent it from heating up and becoming sticky again. Form dough balls from the dough pieces. Place in a buttered cake tin lined with baking paper. Cover with a clean tea towel. Leave the brioche to rise for 2h30 in a warm place.
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10 min before the end of the baking time, preheat the oven to 180°C. Brush brioche with egg yolk mixed with a little water. Bake for 25 min at 180°C or 356°F (depending on oven).
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All that's left is to enjoy!
Servings 1
- Amount Per Serving
- Calories 469kcal
- % Daily Value *
- Total Fat 27.8g43%
- Total Carbohydrate 43.6g15%
- Protein 9.23g19%
* Les pourcentages des valeurs quotidiennes sont basés sur un régime à 2 000 calories. Votre valeur quotidienne peut être plus ou moins élevée en fonction de vos besoins caloriques.
Note
- For a successful brioche, you need to be careful to respect the resting times.
- Generally, I start preparing my brioche the day before and leave it to rest overnight in the fridge for the second resting time.
- A little tip for baking: if you see that the brioche is browning too much on top, but not cooked enough inside, you can cover it with aluminum foil.