Puff Pastry Brioche

BY FRANCK DÉPÉRIERS, M.O.F. BOULANGER

Makes 12 braids (300 g/braid)

CHEF'S TIP: Store the stick of dough in a cold place, at a maximum of 3°C, between handling.

INGREDIENTS:
2000 g T55 flour
40 g fine salt
50 g yeast
700 g whole eggs
400 g milk
200 g sugar
300 g butter
750 g dry butter
Egg wash as required
30°B syrup as required
Powdered sugar as required

METHOD:
Using a spiral mixer, knead all the ingredients except the butters for 20 minutes on the first speed, then five minutes on the second speed.
Stir in the butter. Knead again for four minutes on the first speed.
Cut into two sticks and chill overnight at 3°C .
Roll out the dough into a rectangle. Stir in the tourage butter.
Make two double turns. Chill for 30 minutes at 3°C.
Roll out a 3600 g stick of dough into a 40 x 60 cm rectangle 6 mm thick. Divide the rectangle in half and cut each half of the stick of dough into six pieces. Cut each piece into three and braid flat.
Brush the braids with egg wash and bake in a deck oven for 25 minutes at 185°C or in a convection oven at 150°C for 25 to
30 minutes.
Remove from the oven and coat with syrup.
Once the braids have cooled, dust the sides with powdered sugar.

Franck Dépériers

FRANCK DÉPÉRIERS M. O. F. Boulanger
La petite boulangerie, Nantes (44)

Franck Dépériers is a committed craftsman. A pioneer in organic bakery, the M.O.F. boulanger 1994 pays great attention to the quality of his raw materials: additive-free flours, local produce, etc. He has brought the Nantais cake back into fashion, with a slightly modified recipe to make it softer. In season, he also makes his own jams, using fruit picked when perfectly ripe. Every day, the baker and his team offer around forty different types of long-fermented bread, viennoiseries and other artisanal pastries.