Brioches Parisienses
Cooking and Gastronomy
Nesta aula trago parte do que aprendi na escola francesa e individualizei para minha realidade após comer nos incríveis restaurantes Alain Ducasse em Provence (La Bastide du Moustiers) e Les Jules Verne em Paris: os Brioches parisienses - feitos com farinha de trigo e longa fermentação com fermento biológico, utilizando batedeira planetária e modelados de 3 formas diferentes
- Brioche a Tête - O mais francês dos brioches. Charmoso, "legítimo", com o formato característico
- Brioche Nanterre - Feito na forma compridinha
- A brasileira - Para fazer no tabuleiro, vários de uma vez!
Advantages
Nesta aula trago parte do que aprendi na escola francesa e individualizei para minha realidade após comer nos incríveis restaurantes Alain Ducasse em Provence (La Bastide du Moustiers) e Les Jules Verne em Paris: os Brioches parisienses - feitos com farinha de trigo e longa fermentação com fermento biológico, utilizando batedeira planetária e modelados de 3 formas diferentes
- Brioche a Tête - O mais francês dos brioches. Charmoso, "legítimo", com o formato característico
- Brioche Nanterre - Feito na forma compridinha
- A brasileira - Para fazer no tabuleiro, vários de uma vez!
Author
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