Camembert, olives and bacon brioche

Salted brioche with bacon and camembert

You will learn

  • 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

Author

Hans Ovando
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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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!
София
Camembert, olives and bacon brioche

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
  • Author: Hans Ovando
  • Level: Medium-High
Present this course?
42BYN
€18
₽1250
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42BYN
€18
₽1250