Brioche parisienne. If you ask me, it has to be a Classic French Butter Brioche - known in French as "Brioche pur Beurre". This French bakery staple is a soft bread that is light, pillowy and enriched with lots of butter to create a taste and texture that is uniquely rich. Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the 'head', the tête.

I think it was the unusual shape of a brioche à tête that charmed me at first. The French name: brioche à tête refers to its shape ("tête" means head). The classic brioche is baked in a traditional round, fluted mold with a small "head" on top. You can have Brioche parisienne using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brioche parisienne

It's 350 g of farine.
You need 40 g of sucre.
You need 2 of sachets de levure de boulangerie.
You need 175 ml of lait.
You need 75 g of beurre.
Prepare 1 of oeuf.
It's 1 cuillère à café of sel.

It's often simply called Brioche Parisienne. Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche Nanterre is a loaf of brioche made in a standard loaf pan. Brioche Dorée bakery-café embodies the lively urban vibe of big cities.

Brioche parisienne instructions

Mélanger la farine, le sucre et le sel dans un saladier.
Faire un puit et verser les 2 sachets de levure de boulangerie.
Verser le lait,le beurre mou et l’œuf.
Pétrir vigoureusement pendant 6 minutes afin d’obtenir une pâte souple et homogène.
Couvrir le saladier d’un torchon et laisser reposer 15 minutes.
Déposer la pâte dans un moule légèrement beurré (sauf moules en silicone).
Couvrir d’un torchon et laisser lever pendant 1h30 dans un endroit chaud.
Préchauffer le four 15 minutes avant la fin du temps de levée à 180• (therm.6).
Enfourner 25 minutes en position basse jusqu’à ce que la brioche dore..

Whether you're looking for a light meal on the run or something a little more substantial, you can pull up a. Elsewhere, the brioche Parisienne or brioche à tête has a loyal following. Each one is baked in a tiny tin and has a distinctive 'head' where a smaller ball of dough is placed on top of a larger one. Yet the original recipe for brioche is believed to have come from Normandy, a region of France that is famous for its beurre d'Isigny and. Working method: Kneading: Mix all ingredients into a smooth and well developed dough.