Nearly murdered my KitchAid to make this shreddably fluffy pillow of brioche. It's around 40% butter, leavened with a combination of sourdough levain, poolish plus a bit of dry yeast. IT SMELLED LIKE PEACHES ???? AFTER MIXING and the dough was literally a pillow. I made a mini loaf and a bunch of brioche tartlets (lemon parmesan thyme, mango pistachio cardamom, blueberry lemon curd).
The dough was really sticky after its overnight fridge rest and I think I may have overfermented it slightly by about 20 min. This dough moves so fast I might drop the amount of dry yeast even further next time. Using more flour during shaping plus degassing it plus a shorter proof seemed to help...? Thought it was a goner but it still rose a lot during the proof/in the oven and somehow... firmed up during the proof? IT'S MAGIC.
- loafsniffer's Blog
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this is stunning. The tartlets especially look magical. There is a bakery near me that makes "danishes" they just use a very good brioche dough for them. It's their best seller. Yours look even better
These look great. Love those tartlets.
looking - and I bet the taste and texture are just as great. The tartlets are just lovely, and hit all the right notes (especially the blueberry and lemon curd - a personal fave).
Nice job - and thanks for sharing!
Looks delicious! What technique did you use for shaping and stuffing the tartlets?