Brioche

How much butter you need is debatable. And old French recipe book that somebody suggested to me as “the real thing” recommends 400g of butter for 500g of flour. And an old Gordon Ramsay book —“just desserts”— says 250g is enough, which is about half the amount flour.

60% butter
40% Eggs
20% Milk
400g flour
240g butter
160g eggs (about three eggs)
80 milk

You can also add

100g chocolate chips
50g sugar

to make it sweeter.


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