Big Mama Brioche

BY LE FOURNIL DE CRÉON

Makes seven brioches weighing 8 kg (the remainder is used to make brioches in 400 g trays)

CHEF'S TIP: The chocolate chips should be stored for one hour in a freezer before being added at the very end, to prevent them from melting in the mixer (dough between 26°C and 28°C).

brioche pastry dough

INGREDIENTS:
2.5 kg 35% fat liquid cream
500 g salt
12.5 kg whole eggs
25 kg T45 flour
1 kg yeast
5 kg sugar
12.5 kg butter

METHOD:
Mix 500 g of cream with the 500 g of salt.
Start by kneading 3.5 kg of eggs with 5 kg of flour and 1 kg of yeast on the first speed until you obtain a smooth dough (for eight minutes and/or dough temperature of 28°C), then leave to ferment. Add the 20 kg of flour and wait for cracks to form in the surface (around eight minutes). Add the rest of the ingredients except the butter and the cream/salt mixture and knead until the dough forms a network (ten minutes).
Then add the cream/salt mixture and knead for five minutes on the first speed. Add the butter a little at a time and knead for 20 minutes (the dough should be between 26°C and 28°C).
(For the chocolate chip version, add 1 L of water to the first step during pre-fermentation and 12.5 kg of frozen chips at the end).
Leave to proof for 20 minutes, protecting the dough from the surrounding air. Put in 8 kg trays(or 9.6 kg for the chocolate chip version) with greasing and light shaping.
Make a fold around six hours later to give it the necessary strength so that it doesn't drop after baking.
Divide into 20 x 400 g trays and refrigerate for one hour.
Using a pastry cutter, divide each stick of dough into three pieces. Roll out the pieces and braid. Arrange the 20 braids between two rings of different diameters to form a crown.
Leave to rise for four hours at 25°C (five hours for the chocolate chip version).

Egg wash

INGREDIENTS:
1 kg whole eggs
300 g milk
N°6 granulated sugar as required

METHOD:
Brush with egg wash, then add N°6 granulated sugar.
Bake for 1 hour 25 minutes at 140°C in a deck oven, ensuring that the core temperature is between 96°C and 100°C.

Le Fournil de Créon

Cathy and Stéphane Cloarec settled in the Bordeaux vineyards 16 years ago. Le Fournil de Créon, now run by Jérémy (the youngest son), has become one of the Entre Deux Mers institutions where the quest for excellence is a daily concern.
In the same spirit, the Halles gourmandes (gourmet markets) have been added to the range of quality gastronomic offerings, this time managed by Anthony (the eldest son). This brioche symbolizes their values. Simple in appearance, it requires real expertise and high-quality ingredients.