French chef Richard Bertinet on brioche

 
French chef Richard Bertinet on brioche

Breton baker Richard Bertinet offers his take on brioche loaves

“Brioche is a rich white bread made with an enriched dough containing milk, cream or crème fraîche. The best brioche dough is left overnight, as it needs a long fermentation. It should have a dark crust on the outside and be really buttery inside.

You find brioche with all sorts of toppings and fillings – different regions have their own versions, such as brioche Nanterre. The recipe’s not set in stone, but a sweet viennoisserie dough is more versatile and less expensive than others. Brioche is full of butter and eggs, so a Sunday morning treat and not something you’d eat every day. 

You could also try brioche with mushrooms in a cream sauce, use it to make a bread and butter pudding or even a posh croque monsieur.”

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Originally trained as a baker in his native Brittany, Richard Bertinet has 20 years experience as a chef and baker, as well as teaching, primarily at his cookery school in Bath, The Bertinet Kitchen. He has also written several award-winning books on baking.

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