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Classic & Creative Brioche Pastries - Season 1

Series: Classic & Creative Brioche Pastries
4.7
(10)
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Episodes
7
Rating
TVY
Year
2020
Language
English
Publisher
Craftsy

About

Master one versatile dough and make eight mouthwatering pastries your loved ones will crave. Joanne Chang, the James Beard Award-winning owner of Flour Bakery, will begin her class by showing you how to create the classic brioche loaf. Then, discover her professional secrets for twice-baked brioche slathered in almond cream, craquelin packed with candied oranges, brioche au chocolate, and more! Once you've satisfied your sweet tooth, whip up savory treats such as cheesy brioche breakfast pizzas, and ham and cheddar hot pockets. For the grand finale, find out how to create Joanne's famous sticky, sticky buns, the very buns that beat Chef Bobby Flay's in Food Network's "Throwdown with Bobby Flay."

Related Subjects

Episodes

1 to 3 of 7

1. Brioche Dough

12m

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Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it's done. Then, learn to proof, shape and bake your dough into a traditional loaf.

2. Basic Brioche Shapes

18m

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Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne's own pull-apart brioche buns, no shaping necessary!

3. Twice-Baked Brioche

15m

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Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane -- or almond cream -- and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!

4. Craquelin

16m

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Make candied oranges by simmering slices in a simple syrup for the filling of this decadent treat. Roll out your dough and then line it with the oranges before you fold and trim it into pieces that are proofed, topped with slivered almonds and baked.

5. Brioche au Chocolat & Pain aux Raisins

22m

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Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.

6. Savory Brioche Recipes

21m

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Turn your attention from the sweet to the savory as you explore topping or filling your brioche dough with cheeses, pesto, meats and even a fresh egg. Form mini deep-dish pizzas and hot pockets and make Joanne's special pesto recipe where she blanches the basil to add an extra punch of flavor.

Extended Details

  • Closed CaptionsEnglish

Artists

Joanne Changactor

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