PLANT BASED BRIOCHE

BY RÉGIS FEREY

Chef Régis Ferey, former pastry chef for the Presidency of the French Republic, he is also the 2013 French champion of Viennoiseries. With his several international experiences, he is now a trainer for Ferrandi and honors us by making this 100% plant based brioche, made with YUMGO White. Thank you !

Level : Hard

Total preparation time : 30 minutes

Rest time : 1 night

Cooking : 14 minutes

Kitchen tools:

Electric mixer

Bowl scraper

Mixing bowl

INGREDIENTS
 
  • Oatmeal flour                500 gr

  • Almond milk                    50 gr

  • Yeast                                20 gr

  • Brown sugar                    50 gr

  • Fine salt                           10 gr

  • YUMGO White               200 gr

  • Hazelnut oil                    50 gr

  • Cocoa butter                  50 gr

  • Orange blossom water   10 gr

 

 
STEPS
 
  • Without the fat, kneading and first for 3 minutes then 15 minutes in two.

  • Add the fat as an exfoliation, knead again until the mixture is homogeneous.

  • Ideal temperature 24 ° dough

  • Score 30 MN and one night in the fridge.

  • Divide into 50 or 60 gr and put to push at 26 ° for 1h to 1h30.

  • Cooking at 200 ° for 10 min then 180 ° 4 min.