Baker’s Formulas

Brioche

Brioche

Metric Baker's %
King Arthur Sir Galahad Flour 10kg 100%
Salt .25kg 2.5%
Sugar 1.2kg 12%
Butter, pliable 5kg 50%
Yeast 0.7kg 7%
Water, cold 0.9kg 9%
Eggs 5kg 50%
Total Yield 20.05kg 230.5%

Method Mix all ingredients except butter to full gluten development.

Add pliable butter in chunks, and mix until the dough sheets out fully.

Bench rest for one hour. Fold. Retard overnight. Alternatively, the dough can be retarded as soon as it is mixed. In either case, de-gas two or three times until the dough is completely cold.

Brioche Breakfast Eggs

Method Divide the ripe brioche dough into 75 g pieces. Round and place 12 to a sheet pan.

Proof fully. Carefully spread the brioche outward, creating a thin flat center about 3" in diameter, but maintaining the outer wall of the dough.

Spread a thin layer of crème fraîche over the flat center.

Put a thin layer of cooked savory over the crème fraîche.*

Crack a whole egg on top of the savory. Add salt and pepper and some grated hard cheese.

Bake for about 14 minutes at 380°F.

*Mushrooms sautéed with garlic and herbs, or sliced cooked bacon are two of the many possibilities.

Bienenstich

Bienenstich (Bee Sting)

Yield: 2 @ 10" tarts.

Method for Topping Cook butter, sugar, milk, and honey to 230°F. Add almonds and stir until incorporated.

When cool, spread evenly on top of risen ring of brioche dough.

Bake at 175°F for about 22 minutes. When cool, split in half and fill with diplomat cream.*

Chill for 1 hour before serving to firm the cream.

Method for Diplomat Cream Whip the heavy cream until stiff with the vanilla. Fold in the pastry cream.

Topping
Metric
Butter 200g
Sugar 200g
Milk 40g
Honey 40g
Almonds, sliced 200g
Total Yield 680g
*Diplomat Cream
Metric
Pastry Cream 1kg
Heavy Cream 0.33kg
Vanilla Extract 0.03kg
Total Yield 1.36kg