- How to work with sweet yeast dough: from the start to the baking process
- What is gluten and how to develop it in yeast dough
- How to make a variety of baked goods from the basic dough recipe
Camembert, olives and bacon brioche
Salted brioche with bacon and camembert
You will learn
Author
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.
Course/lesson composition
Salted french brioche with camembert, olives and bacon
16:22
Dough kneading
00:15
Brioche molding
09:36
Putting brioche into the oven
11:44
Final decoration
15:04
Description
This lesson is dedicated to working with brioche dough. We look through the aspects of working with fat-rich dough with flavorings. You will find the detailed process of dough kneading, shaping, proofing, and baking yeast dough.
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To turn the subs on, press the CC button on the left side and choose the language.
What says our students
Это нечто!!! Во первых сам шеф, такого понятного объяснения про глютен, про его взаимодействие с другими веществами я ещё никогда не видела. И во вторых сама бриошь, семья съела полную порцию меньше чем за час и сразу же попросила добавки!
What is necessary
Inventory
- Mixer
- Scales
- Rolling pin
Ingredients
- Wheat flour
- Salt
- Sugar
- Milk
- Cream
- Egg
- Yeast
- Butter
- Black olives
- Bacon
- Cheese emmental
- Camembert
Camembert, olives and bacon brioche
- Duration: 16:22
- Level: Medium-High
Present this course?