Brioche from Vendée

The region of Vendée is famous for its salt marshes, and Gabriel meets a local salt producer who discusses how salt is made. In the kitchen Pierrick Boyer, a talented young pâtissier, shows us how to make a brioche Vendéenne. Gabriel tastes the local wine and is surprised at its fine quality. Preparing this recipe requires advanced pastry skills.

• serves

  10-15

• difficulty

  Ace

Ingredients

• 500 g plain flour
• 10 g salt
• 150 g caster sugar
• 15 g dry yeast
• 4 eggs
• 1 tsp orange flower water
• 300 g butter
• 2 egg yolks, mixed with 1 tbsp water
• 3 tbsp sesame seeds

Instructions

In the bowl of an electric beater, place the flour, salt, caster sugar, dry yeast, eggs and orange flower water. Beat on medium speed until it forms a smooth, elastic dough.

While beating on low speed, gradually add the butter and beat until well incorporated (about 10 minutes).

Remove the dough from the bowl and form it into a long piece. Place it on a baking tray lined with baking paper, cover with a damp tea towel and leave to rise for 2 hours.

Flatten the dough into a long rectangle and cut it into three long pieces. Roll each piece into a long baguette shape and form a plait with the three pieces of dough. Place on a baking tray lined with baking paper and leave to prove for about 1 hour in a warm place.

Brush the risen dough lightly with the egg yolk mixture and sprinkle with sesame seeds. Bake in a preheated oven at 160°C for about 30 minutes.

Cool the brioche before slicing.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.