The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is all about the butter.  

If you are new to making brioche, this recipe is a great start.

This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast. I have listed below pieces of equipment that are recommended for this recipe (although not compulsory). I also recommend you read my cooking notes, where I share a few tips I’ve learned over the years, to make consistently successful brioche in your own kitchen.

Recommended Equipment:

• 5×4.5×2.5-in loaf pan is ideal, although 9×5 works well too.
• Stand mixer, with a hook attachement. A stand mixer will make this brioche recipe feel much easier to make, as you let the hook attachement do most of the mixing and kneading. Although this brioche recipe is 100% doable by hand too – like I do – but be prepared to use some elbow grease.
• Food Scale. Like most French bakers, I only use a food scale to measure out my ingredients; but always include the imperial equivalents (cups/tbsps) for my North American readers. I understand how North Americans are more accustomed to the imperial measuring system, so I am happy to let people choose whichever measurement they are more comfortable with. Just keep in mind that measuring your ingredients by weight (grams) ensures your ingredient amounts are much more accurate, hence your recipes more successful. It’s especially true in baking breads and brioches, which often require very precise measurements (ie. 163g of eggs; 8g of yeast).
• Bowl Scraper – This brioche dough is very buttery, hence very sticky. A bowl scraper is very handy to help “un-stick” the dough from the bowl after rising and in manipulating it.

Cooking Notes:

• This recipe is made over 2 days. The dough is prepared and kneaded the day before. It then rests overnight in the fridge, and is finally shaped and baked the next day. This is an ideal recipe to make during the weekend, as you can start in the afternoon, in order to have a freshly baked brioche for breakfast the next day.
• The instant yeast –Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. Make sure you use Quick-Rise / Instant yeast (not active dry), such as Fleischmann’s.
• Be patient – The two dough-rising periods (2 hours at room temperature and overnight in the fridge) are both crucial and can’t be skipped nor rushed. For the first rise, make sure you are letting your dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C). The second rise is done slowly overnight in the fridge to slow the fermentation and build flavor. Overnight means a range between 8 to 14 hours.
• The butter – This recipe includes cold (chilled) butter. Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough. Also, they need to weigh exactly 163g, which is usually equivalent to 3 large eggs. Weigh your three eggs before you start, and if they are over 163g, remove some egg white.
• Baking – Golden rule: Never open the oven door when you bake a brioche or it will fall flat.

I hope you’ll love this Classic French Butter Brioche (Brioche Pur Beurre) as much as I do! Serve this brioche warm or cool, with butter, jams and preserves for breakfast – although brioche is an excellent stand-alone treat too. If you have any questions, feel free to leave a comment. 

You may also like:

• Orange Anise Sugared Easter Brioche (Mouna) 
• Classic French Croissant 101 Guide 
• Orange Yogurt Cake 
• Overnight No-Knead Bread 

Classic French Butter Brioche (Brioche Pur Beurre)

Print Recipe

Serves: 8-10 people Prep Time: 14 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

½ cups (163g) eggs ( approx. 3 large eggs)
2 cups (250g) all-purpose flour
2 tbsp (25g) sugar
1 tsp salt
1 packet (8g) Quick-Rise/ Instant yeast
¾ cups (175g) unsalted butter, cold and cubed
1 egg + 1 tbsp (15ml) milk, for brushing

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl (or bowl of stand mixer with a paddle attachment) , place the eggs (exactly 163g), and top with the flour and sugar. Add the salt on one side of the bowl, and the yeast on the other so they don’t touch (salt can kill/retard the yeast). Mix with a spatula (or hook attachment) for 10 minutes, until all combined into a sticky ball.

Step 2 - Add a quarter of the cold cubed butter and mix until well combined. You can use a bowl scraper to scrape the dough from the sides of the bowl. Make sure you knead until it is well combined and no bits of butter are visible. Continue adding the butter in small amounts kneading well between each addition. Use a scraper once again to unstick the dough from the bowl, and gather it into a rough sticky ball. The dough will seem quite wet and sticky - this is normal. Cover the bowl with a plastic film and let rise in a draft-free environment and at room temperature for 1hr30m-2hr, until the dough has doubled in size.

Step 3 - Transfer the bowl in the fridge and let rise overnight.

The next morning, take the bowl out of the fridge and let it warm up to room temperature for 1 hour. Grease and flour a 8.5x4.5x2.5-in loaf pan; set aside.

Step 4 - Transfer the dough onto a floured working surface. Divide it into 6 equal pieces. Tap some flour on your hands and shape each piece into a little ball. Place the 6 balls into the prepared pan, in 3 rows of 2. Cover the pan with a kitchen cloth and let rise for about 1 hour – the balls should almost double in size and be a bit “jiggly” when shaking the pan.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 5 - In a small bowl, whisk together 1 egg with 1 tbsp of milk. Brush the mixture generously onto the shaped brioche dough. Bake for 30 minutes, until the brioche is golden and a knife inserted in the middle comes out clean.

Transfer onto a cooling rack and let cool for 15 minutes before removing from the pan.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Classic French Butter Brioche (Brioche Pur Beurre) appeared first on Pardon Your French.

What are French Bakery Beignets, exactly?

You can find carnival fried doughs with so many different shapes, textures and names in France: the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region, the “Nuns Farts” from Brittany…  and finally the most famous ones – the classic French Bakery Beignets.

Unlike a lot of French beignets that are made from fried “Pâte à Choux”(Choux Pastry), these French Bakery Beignets are made from a yeasted dough kneaded with a generous amount of butter. This dough is essentially very similar to a brioche dough, which is then cut into small circles and then fried. The fried buttery pillows are then filled with a filling of your choice – fruit jam, nutella, pastry cream…

Note: These French Bakery Beignets shouldn’t be confused with the “Beignets” from New Orleans, imported in the 18^th century by the French colonists. New Orleans Beignets are smaller, lighter, hollow inside and rolled in powdered sugar. These New Orleans Beignets are often what people in the US/Canada call “Beignets”,  but they differ a lot from French Bakery Beignets – what French people call “Beignets” in France.

The Recipe

I think making your own French Bakery Beignets in your kitchen is a fun project to tackle on a weekend. The dough needs to rest for a total of 2 hours and 30 minutes – so make sure you have ample time on hand. The frying and the filling of the beignets takes about 30-40 minutes.  

Homemade beignets are a little bit more labor intensive than making a simple cake. But once you bite into one of these warm buttery pillows – you’ll see how they are worth your time and effort.

Like most fried treats, beignets are best enjoyed the day they’re made.

Cooking tips for making Fench Bakery Beignets:

• By hand or in a stand mixer. I make these French Bakery Beignets by hand, like most of my recipes. I especially like to knead the dough by hand at the final stage (when incorporating the butter) so I can have a good feel for the texture of the dough. It should be soft and still quite sticky on your hands. Do not get discouraged and do not be tempted to add more flour. For convenience, this recipe can be made in a stand mixer too, using the hook attachment.
• This recipe is made with 1 packet of traditional yeast (8g), also known as dry active yeast. I specifically developed this recipe using this yeast for convenience, since these packets of traditional yeasts are available in any grocery store.
• Traditional yeast needs to be re-hydrated in warm milk with sugar. Make sure you don’t warm the milk to too high a temperature (no higher than 105°F (40.5°C) or this will kill the yeast.)
• Take your eggs and butter out of the fridge at least 1 hour before you start, so they are at a nice room temperature.
• Let the dough rise in a warm, draft-free location and do not rush it. The ideal rise temperatures are between 80°F – 90°F (26.6C-32.2C). Higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the rise. Keep this in mind, if you are baking on a hot Summer day or chilly Winter day. I like to place the dough to rise in the oven (off) – it’s draft-free and usually slightly warmer in there than in my kitchen. 
• For the filling of the Beignets, use a chopstick for poking a hole and a piping bag for filling. I use raspberry jam in this recipe, which is my favorite for Beignets. But feel free to get creative and use other fillings such as other fruit jams, nutella, pastry cream or lemon curd.

I hope you’ll love these French Bakery Beignets as much as I do! 

You may also like:

• Nuns’ Farts Carnaval Puffs
• Raspberry Jam Filled Sable Sandwiches 
• Spiced Berry Jalousie Tart 

French Bakery Beignets

Print Recipe

Serves: 14-16 Beignets Prep Time: 3 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

1 Packet (8g) traditional yeast (active dry)
1 cup milk (2% or whole)
¼ cup (50g) + 1 tbsp (15.g) sugar
4 cups (500g) all-purpose flour
1 tsp (5.7g) salt
2 large eggs, at room temperature
85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
For frying:
6 to 8 cups of vegetable oil
½ cup (100g) sugar
For filling:
About 1 cup raspberry jam (or any filling of your choice)

Instructions

Step 1 - In a small saucepan, over low heat, combine the yeast, milk and 1 tablespoon of sugar.  Warm up the milk until it reaches no more than 105°F (40.5°C) - if you have a thermometer - or until it is barely just warmer than lukewarm. Turn off the heat and set aside for 10 minutes.

Step 2 - In a large mixing bowl, combine the flour, salt and ¼ cup of sugar. Dig a well in the middle and add the two eggs and milk/yeast mixture. Stir to combine until you get a rough ball of dough that leaves the edges of the bowl clean. If using a stand mixer, use the hook attachment.

Step 3 - Start incorporating the cubed butter, in small additions (4-5 additions in total), kneading the dough well between each addition. The cubed butter should be well incorporated before you add more. The dough will be soft and quite sticky. Shape the dough into a ball, place at the bottom of the bowl and cover the bowl with a clean cloth. Let the dough rise at room temperature for at least 2 hours, or until doubled in size.

Step 4 - After 2 hours, the dough should have doubled in size and be soft and elastic. Punch the dough to deflate it and turn it onto a clean and lightly floured working surface. Roll out the dough into a ½ inch thick rectangle. Use a 4-inch round cookie cutter to cut out discs. Place the discs onto lightly floured parchment paper. Keep some scraps of dough for testing the oil heat later. Cover the dough discs with a clean cloth and let rise for 30 minutes more. The dough circles will lightly rise again.

Step 5 – Preparation before frying. Pour ½ cup sugar onto a plate. Line another plate with paper towels to absorb the oil from the beignets. Using scissors, cut squares into the parchment paper with the dough discs – you need each disc to be on a paper square; this will make it easier to drop each them into the frying oil.

Step 6 – Fill a large heavy bottomed pot with the vegetable oil, about half the way up. Heat the oil to 350F or until a scrap of dough dropped in the oil immediately starts to bubble. Take the first discs of dough and flip them over into the oil (without the parchment paper attached). Work in batches of 3 beignets at a time max. Fry beignets until golden brown, flipping them half way (about 2-2.5 minutes on each side). Transfer finished beignets with a slotted spoon to the paper towel plate. Let cool about 30 seconds and transfer to the sugar plate, rolling the beignets into sugar until evenly coated. Transfer onto a cooling rack to cool completely.

Step 7 – For filling the beignets, poke a whole into each beignets using a chop stick and gently fill them with jam using a piping bag.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post French Bakery Beignets appeared first on Pardon Your French.

This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the Europeans (mostly of French origin) who lived in Algeria during French rule. In 1962, after Algeria was granted independence, many of them returned to France – bringing back with them their Algerian culture and cooking traditions.

Photo 1. Anise seed infusing in the milk/ Photo 2. Dough before the first rise/ Photo 3. Dough after the first rise

So you’ll understand how, like many Algerian recipes, this Mouna brioche is widely popular on both sides of the Mediterranean sea: in Algeria and in the South of France, where Algerian immigrants and descendants settled. You’ll find the Mouna in bakery stalls around Easter time, and you’ll recognize it by its golden dome shape, covered with pearl sugar and traditionally scored with a cross.

And it is also a great tradition to make yours at home – which is exactly what I’d like to inspire you to do today! Now I know that making brioche at home, if you’ve never done it before, can sound intimidating. But I guarantee it is nothing a beginner can’t do. It is the kind of recipe that is easier than what you might think – although granted, slightly more advanced than a simple cake. But it is SO rewarding. Make sure your read the cooking notes to help guide you, or leave a comment if you have a question.

This is a generous brioche made with eggs and a fair amount of butter (for the French influence) and flavored with citrus zest and juice, orange blossom and green aniseed (for the Algerian influence). It is plump and so fragrant, with a great melt-in-your-mouth factor. This recipe makes for a large brioche that will be enough to satisfy 8 people. It makes for a perfect breakfast or brunch, enjoyed plain or with some butter, jam and honey.

The perfect treat to your Easter breakfast table – or any morning, really!

Cooking notes:

• The equipment – Because the making of a brioche dough involves kneading, you can use a stand mixer with a hook attachment. But you can also make it by hand – like I do – although be prepared to use a little elbow grease.
• The instant yeast – Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. If you’re looking for a good instant yeast, I love to use Saf Instant Yeast. 
• Be patient – The two dough-rising periods (2 hours + at least 1 hour) are crucial and can’t be skipped nor rushed. Also, make sure you are letting your dough rise in a draft-free environment and at room temperature.
• The butter – this recipe includes melted butter; although make sure it is cooled down to room temperature before you combine it into the dough.
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough.
• The citrus – because we are using the zest and juice, make sure you get organic citrus fruits (where the skin will be pesticide free).
• Baking – Never open the oven door when you bake a brioche (during the first 30 minutes) or it will fall flat.

Orange and Anise Sugared Easter Brioche (Mouna)

Print Recipe

Serves: 1 large brioche Prep Time: 3h30minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

¾ cup (180ml) milk (whole or 2%).
1 ½ tsp anise seeds
2 tbsp (17g) instant yeast (such as Saf Instant Yeast)
2 tbsp (25g) sugar
1/3 cup + 1 tbsp (95g) unsalted butter, melted (and cooled down to room temperature)
¾ cup (150g) sugar
½ lemon zest
½ orange zest
4 cups (500g) all-purpose flour
1 tsp salt
4 tbsp orange juice (about 1 medium orange)
1 tbsp (13ml) orange blossom (or vanilla extract)
3 large eggs, at room temperature
1 egg yolk + 1 tbsp milk (for the egg wash)
2-3 tbsp pearl sugar (or coarsely chopped sugar cubes)

Instructions

Step 1 – In a small saucepan, warm up the milk with the anise seeds. Turn off the heat as soon as the milk simmers and let infuse for about 20 minutes, until the milk has cooled to lukewarm temperature. Stir in 2 tablespoons of sugar and the instant yeast, and set aside.

Step 2 – In a large mixing bowl (or bowl of stand mixer with a paddle attachment) combine the sugar, lemon zest and orange zest. Rub the mixture with your fingers so the zest releases moisture and the sugar becomes lumpy. Stir in the flour and salt. Make a well in the middle and add the orange juice and orange blossom (or vanilla extract ). Add the eggs, one by one, mixing well between each addition. Add the melted butter and mix until combined. Slowly pour in the milk (with sugar and yeast) and mix until combined. Knead the dough for 10 minutes until homogeneous. The dough should be quite thick and slightly sticky, but still manageable (if too sticky, slowly sprinkle with extra flour and keep kneading). Transfer the dough to a clean bowl, cover with a clean kitchen towel and let rise at room temperature for 2h. The dough should triple in size.

Step 3 – When the dough has tripled in size, punch it to deflate it. Shape it into a ball and gently place it on a parchment-lined baking sheet. Cover with a kitchen cloth and let rise at room temperature for 1h. The dough should double in size.

Step 4 – Preheat your oven to 320°F (160°C) with a rack in the middle. Whisk together in a small bowl the egg yolk and milk, and brush this egg wash generously all over the brioche. Sprinkle with pearl sugar (or coarsely chopped sugar cubes). With a very sharp knife or razor blade, cut a cross pattern on the top of the brioche.

Bake for 40 minutes, until golden-brown.

Enjoy warm or cool. Best enjoyed within 2 days (keep in a bread box or wrapped in a cloth).

If you try this Orange Anise Sugared Easter Brioche (Mouna) recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired from Journal des Femmes & Marie Claire

Shop for this recipe (click the photos): 

Instant Yeast

Coarse Pearl Sugar

The post Orange Anise Sugared Easter Brioche (Mouna) appeared first on Pardon Your French.

This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

The Inn and the Book

The Wickaninnish Cookbook celebrates the sensational cuisine from The Pointe Restaurant’s chefs, operating at the Wickaninnish Inn (nicknamed “The Wick”), an award winning Relais & Chateaux property in Tofino, British Columbia, Canada. To celebrate the release of their book last May, Appetite by Random House was so kind as to send me a copy, offering a magical glimpse into West Coast beauty and its food-heaven.

With beautiful Vancouver Island as a backdrop, the book boasts breathtaking photos of the ancient forests of Tofino, of the majestic Pacific Ocean and of dreamy beach-front dining experiences. I have never had a chance of visiting Tofino (yet!) but this book surely inspires me to do so.

But I think one of the reasons this book truly spoke to me, is how the food it depicts looks so reminiscent of Brittany-style cooking, with a big focus on ocean-to-table dining. I found a lot of recipes reminding me of dishes I like to enjoy at home: mussels and clams, seared scallops and buttered leeks, corn and clam chowder, etc. Funny how, on opposite sides of the globe, two different oceans can provide such similar inspiration to local chefs.

I really appreciate the attention to styling and plating for the photos in this book, which I like to think reflects the same level of care the Inn’s chefs have for their cooking. The chefs seem to have a delicate eye for making their products shine, in true respect for their local environment. Canadian cuisine is still an underdog on the world scene, but I sure hope that cookbooks like this one will bring more light on the local chefs, talents and great produce that makes Canadian cuisine so innovative.  

Lastly, I couldn’t help myself but look for some of the French-inspired recipes in the book, which includes a Nicoise-Style Salad, a Kale Tapenade and a Raspberry Sabayon – three recipes that I already know will come to life in my kitchen this Summer.

But for now, I would like to share with you the recipe of this exquisite Double-Chocolate Mashed-Potato Brioche…

The Recipe

Being a huge brioche fan, I was immediately drawn towards this Double-Chocolate Mashed-Potato Brioche recipe. I loved the idea that it is gluten-free (with mashed-potato and ground almond, instead of flour) and of course, it being “richly chocolatey”.

These small brioches are whipped up in less than 15 minutes (no resting time!) and baked in muffin tins. The recipe was definitely different and breezier from the traditional French-style brioches that I am used to making (which usually requires a lot of kneading and resting time).

The taste of the mashed-potato is really not noticeable; this quirky ingredient (for a brioche, that is) is used here to provide a gluten-free base and a delectable creamy texture.

Instead of breakfast, the chef suggests to serve the small brioches for dessert with a chocolate sauce and fresh berries. And since we’re in the midst of strawberry season here, strawberries it had to be! 

Overall, this recipe was a big hit, and I can’t wait to make more recipes from this exquisite book.

Book’s Recipe Introduction

Chef Butters’s richly chocolatey dessert keeps the gluten-free guests happy, while the rest won’t even notice the difference. He suggests serving this with warm chocolate sauce, raspberry compote, and raspberry sorbet, but you can also top it with fresh raspberries and whipped cream.

Double-Chocolate Mashed Potato Brioche

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

5 oz (150 g) bittersweet chocolate, chopped
1 Tbsp (4 g) instant coffee granules
3 Tbsp (45 mL) amaretto
½ cup (115 g) butter
4 eggs, room  temperature, separated
½ cup (100 g) sugar
1 cup (250 mL) mashed potatoes, preferably russet, drained and fairly dry
½ cup (50 g) finely ground almonds
Pinch of salt
½ cup (85 g) chocolate chips, preferably milk chocolate
Optional toppings: chocolate sauce, raspberry compote or coulis, fresh raspberries, whipped cream, raspberry sorbet

Instructions

Preheat the oven to 350°F (180°C). Grease eight small brioche moulds or six large muffin cups.

In a heatproof bowl set over a double boiler, melt the bittersweet chocolate, coffee, amaretto, and butter. Cool for a minute or two.

In a separate bowl, beat the egg yolks with the sugar until thick and creamy. Add the melted chocolate mixture to the yolk mixture and stir. Add the mashed potatoes and ground almonds and stir until thoroughly combined.

In an immaculately clean mixing bowl, beat the egg whites until stiff, then fold into the chocolate and potato mixture. Gently fold in the salt and chocolate chips.

Spoon into the brioche moulds or muffin cups and place in the oven. Bake for approximately 30 minutes or until a wooden skewer inserted in the centre comes out clean. Let cool for 15 minutes before removing from the moulds.

Serve alongside chocolate or raspberry sauce, fresh berries, and whipped cream or if you prefer, raspberry sorbet or chocolate ice cream.

Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by The Wickaninnish Inn. Copyright © 2018 Wickaninnish Inn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

The post Double-Chocolate Mashed-Potato Brioche (GF) appeared first on Pardon Your French.

I am a huge fan of brioches! (What French isn’t?) And I feel it is safe to say that the French do own the craft of brioche-making, with as many delicious variations as there are French regions.

But today’s recipe is not French. What I call a “Braided Cardamom Pain Au Lait” is also known as a Finnish Pulla (pulla meaning “bun” in Finnish). I discovered this iconic Finnish bread when I was a University student in Vaasa, in Finland ten years ago, and I have been obsessed with it ever since. This pillowy braid is sold in most Finnish bakeries and is a home-baking staple, especially around Christmas time.

Although from Finland, I find this rich yeasted bread very reminiscent of French brioches, which is why I wanted to share this recipe here.

In texture, this Braided Cardamom Pain au Lait reminds me of the traditional French brioche from Vendee. They are both braided, pillowy and chewy inside. The brioche from Vendee is flavored with orange blossom extract, while this one is flavored with cardamom (but honestly, I couldn’t tell you which one tastes better!).

This Braided Cardamom Pain au Lait requires less sugar and fewer eggs than a classic brioche. The recipe relies mostly on milk to create the signature pillowy texture – which is actually the same method used for the French “pains au laits” (meaning “milk buns”).

So, if you are getting your hands wet in the art of French brioche, this recipe is one you should try. The texture is so soft, and the subtle hints of cardamom are simply wonderful. (Plus, the smell coming from the oven while it’s baking is the best!).

And because it is less sweet and rich than a classic brioche, this milk bun is perfect for breakfast with a pat of butter and jam. And the next day, it works great for making French toast.

Cooking Notes:

• This is the recipe from Saveur, (it makes 2 loaves), which is the one I have been using for years and that has never failed me! The recipe here calls for the use of a stand mixer, but I have made this recipe by hand many times and it always turns out great (but be prepared for an arm work-out!)
• If you can, use fresh ground cardamom seeds. Discard about 20 cardamom pods and ground the seeds in a mortar and pestle, to obtain 4 tsp. You can also use store-bought ground cardamom (it will still be delicious, but not as fragrant and fresh-tasting).
• You can substitute the heavy cream with sour cream or Greek yogurt.
• Click here for a video on how to braid bread/brioches.
• After brushing the braid with the egg yolk, I like to sprinkle some white sugar on top. Although, in Finland, they often sprinkle some shaved almonds on top. Take your pick!

If you try this recipe, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  Bon Appétit!

Braided Cardamom Pain au Lait

Print Recipe

Serves: 2 loaves Prep Time: 2 hours Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 ¹⁄₃ cups milk, heated to 115°
²⁄₃ cup sugar
4 tsp. ground cardamom
3 eggs, lightly beaten
6 ¹⁄₂ cups flour
1 tsp. kosher salt
5 tbsp. unsalted butter, cut into ¹⁄₂-inch cubes, at room temperature
1 tbsp. heavy cream
2 (¹⁄₄-oz) packages active dry yeast
1 egg yolk
Crushed lump sugar, for garnish (optional)
Sliced almonds, for garnish (optional)

Instructions

In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 tsp. cardamom, and yeast; stir together and let sit until foamy, 10 minutes.

Add eggs; mix to combine. Add flour and salt; mix until a dough forms. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes.

While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, 3-4 minutes; continue kneading for 4 minutes more after last of butter is added.

Transfer dough to a greased bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.

Heat oven to 375°.

Transfer dough to a work surface and divide into 2 equal pieces.

Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16-inch rope.

Braid ropes together to form a loaf, following the instructions below. Transfer loaf to a parchment paper–lined baking sheet. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes.

Whisk together remaining cardamom, cream, and egg yolk in a small bowl; brush over loaves. Sprinkle with sugar and almonds (if using); bake, one loaf at a time, until golden brown, 20–25 minutes.

Transfer to a rack; let cool 10 minutes before serving.

 

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Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”.

Needless to say, this recipe is a winner.  

Like most brioche recipes, it can be completed with a stand mixer or by hand. It consists of a simple dough with flour, eggs, butter and one signature ingredient: crème fraiche.

Crème fraîche is a rich cultured cream that is an essential of French cooking. It is often used as a base for sauces, emulsions, soups and sometimes in baked goods. Outside of France, it often gets confused with – or translated as – sour cream. But it is actually not quite the same….

What’s the difference between sour cream and crème fraiche?

• Sour cream usually has around 20% fat content, and some gelatin or vegetable enzymes will often be added to it to stabilize it and make it thicker. As the name reveals, it tastes sour.
• Crème fraîche usually has at least 30% fat content. Hence, it is naturally rich and thick (thanks to natural bacteria) and does not require any thickeners. It tastes creamier and less sour.

While you can find crème fraiche in every single grocery store in France, it is rare commodity in North America. Liberte makes a good 40% fat content one (which can be found in some Canadian grocery stores), but other brands such as Riviera are unfortunately harder to find.

That being said, if you do not have crème fraiche on hand, plain sour cream can actually be a great substitute in this recipe. The result will just be slightly more sour – but I find it quite pleasing in this brioche.

Note: Substituting crème fraiche for sour cream works in this recipe, but this is certainly not always the case. It will often work for baked goods, such as this brioche, but won’t work for sauces or soups (sour cream has less fat and more protein, so will tend to curdle when brought to high temperatures).

Another option, if you are feeling ambitious, is to make your own crème fraîche with just buttermilk and cream.

The Brioche from Normandy is traditionally enjoyed for dessert with “Teurgoule”, the old-fashion baked rice pudding from Normandy. I also find it delicious for breakfast, with some butter, fruit jam, or honey. 

Brioche from Normandy

Print Recipe

Serves: 12 Prep Time: 3 hour 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups bread flour (ideally French-Style T55 flour) (500g)
½ cup unsalted butter, at room temperature (113g)
¼ cup + 1 tablespoon crème fraiche (or sour cream) (100g)
5 eggs
¼ cup white sugar (50g)
10g salt
18g fresh yeast

Instructions

Add in all the ingredients - except for 1 egg and the yeast - in your mixing bowl. Mix (with the paddle attachment or by hand) for 30 seconds. Add in the yeast and mix for 10 minutes. At the end, Knead the dough by hand – if it is too sticky, sprinkle a pinch of flour; if it is too thick, add in a little bit of cream. The dough should be soft and shouldn’t stick to your fingers.

Shape the dough in a big ball and wrap it with a clean cloth (in which you sprinkled a bit of flour in – so the dough doesn’t stick to it). Let the dough rise for 2 hours, ideally at 22C/71.6F.

After 2 hours, flatten the dough and fold it in half, length wise, to obtain a big oval log. Seal the dough with your fingers, and place it (seal down) on a greased baking tray. Cover with a cloth, and let rise again for 1hour and 20 minutes.

Preheat your oven to 375F. Break the remaining egg, whisk it with a pinch of salt and brush it all over the dough. With scissors, make small cuts all around the top half of the dough, to create a “hat”.

Bake for 25 minutes, until the brioche is golden.

Enjoy it warm or at room temperature.

Notes...

This brioche stays fresh for up to 2 days, well wrapped in a cloth.

The post Brioche from Normandy appeared first on Pardon Your French.

The Great Lille Braderie is just a few days away! This centuries-old street market is the largest one in Europe, and a time of festivities for locals and visitors. Over 2 days, the city center fills with thousands of vendors and millions of curious gawkers hoping to find antique gems and forgotten treasures. A true ode to history laden furniture, fixtures and objects – all so specific to the French lifestyle.

So, how about joining in the celebrations (in spirit) with one of the most emblematic treats of the region: the Sugar Pie from Hauts-de-France  (not to be confused with the Sugar Pie from Quebec)?

Sugar is a beloved ingredient in the North of France. In the 19th century, France’s first beet sugar refineries established themselves around Lille, importing sugar from French colonies and through the port of Dunkerque. The Vergeoise (the sugar extracted from beet) became a common good in households and supplied bakers with infinite inspiration for sugar baked goods.

Though it can come in many variations, this Sugar Pie from Hauts-de-France recipe is a thin brioche, topped with an egg-based cream and sugar, that all gets baked to golden perfection. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. This rich brioche-like pie can be enjoyed for breakfast, or as a dessert after lunch, according to tradition.

Sugar Pie from Hauts-de-France

Print Recipe

Serves: 8 Prep Time: 3 hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 8 voted )

Ingredients

For the brioche:
2 cups (250g) all-purpose flour
3 1/2 tsp (10g) dry yeast
1 large egg
¼ cup (50g) white sugar
1/4 cup (55g) unsalted butter
1/2 cup (115 ml) milk (2%)
1 pinch of salt
For topping:
¾ cup (125g) Vergeoise (or regular brown sugar)
1 egg yolk
2 tbsp (30ml) heavy cream
3 tbsp (45g) butter 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

butter (at room temperature)

Instructions

In a small sauce pan, warm up the milk (just warm, not hot) and add in 1 tablespoon of sugar and the dry yeast. Remove from heat and let sit for 5 minutes.

In a mixing bowl, mix together the flour, the rest of the sugar, the butter and the egg. Add in the milk mixture, and mix with your hands until you can shape the dough into a ball. Cover the bowl with a cloth and let rise for 1hr30min.

Spread the dough on a working surface and place it in a greased pie plate. Let rise again for 1 hour.

Preheat your oven to 370°F (190C)

Poke the dough several times with a fork. Sprinkle the vergeoise (or brown sugar) on top. Mix together the egg yolk and the cream, and pour the mixture on top. Cut the butter in tiny cubes and sprinkle them on top as well.

Bake for 30 minutes, until the pie is golden and the edges look caramelized.

This recipe is translated and adapted from the French food blog Herve Cuisine. 

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