The Secret of Brioche

Brioche is often called “cake made out of yeast dough”. In depth, there are many wondrous things about brioche – it can be simultaneously cakey, yeasty, bready & sweet with rich and tender textures.

In this workshop, we will feature various techniques from the recipes which include different ranges of flour, butter and hydration to cooperate into a dough. Nevertheless, the workshop will introduce different methods in shaping classic brioche products such as brioche Nanterre, Tarte au Sucre Brioche, Babka, Brioche Tête, to the modern viennoiseries Brioche & passion fruit delight using premium quality ingredients. At the end of the workshop, you will go back home with a number of your handmade brioche.

On the Agenda:

• Brioche Nanterre
• Butter & Sugar Brioche
• Brioche à Tête
• Chocolate Hazelnut Babka
• Brioche & Passion Fruit Delight