Michel Roux’s brioche (fresh yeast) .

- Michel Roux’s brioche dough | French recipes
Recipe from Michel Roux, basically
70% butter,
60% eggs,
14% milk,
7% sugar,
1.4% salt,
1.4 % instant yeast.
Bulked overnight in the fridge.
Warm milk, plenty of butter and a yolky glaze are the secrets behind the perfect melt-in-the-mouth classic French brioche.

22/12/2018
Michel Roux's brioche dough recipe
The perfect breakfast bake

Ingredients
70 ml tepid milk
15 g fresh yeast
500 g plain flour
350 g butter, slightly softened, plus extra to grease
30 g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash
6 eggs, beaten

Directions
Pour the milk and yeast into a bowl and stir to dissolve the yeast.
Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture.
Mix on slow speed to combine and knead the dough for 5 minutes.
Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes.
By this stage, the dough should be smooth, elastic and combined well.
Meanwhile, in another bowl, mix the butter and sugar together.
Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.
When the butter mixture is all incorporated, increase the speed and work for 6 to 10 minutes, until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.
Remove the dough hook, leaving the dough in the bowl.
Cover with a tea towel or cling film and leave to rise in a warm place for about 2 hours, until the dough has doubled in volume.
Knock the dough back by flipping it over two or three times with your hand.
Cover the bowl again and refrigerate for at least six hours (but not more than 24 hours).
The dough is then ready to use and mould.
To shape a large brioche: divide 600g dough into two-thirds (400g) and one-third (200g).
Shape the larger piece into a ball and place it in the bottom of a well-buttered brioche mould, measuring 16 centimetres across the top, eight centimetres across the base.
Make a deep indentation.
Shape the small piece of dough into an elongated oval and gently press into the indentation in the large ball, so that only a little is left visible, resembling a ‘head’.
Lightly brush the dough with egg wash.
Leave to rise in a warm place for about one and a half hours, until it has at least doubled in volume.
Preheat the oven to 200C/gas mark 6.
Brush the brioche lightly again with egg wash.
Bake for 15 minutes, then lower the setting to 180C/gas mark 3 and bake for another 30 minutes.
Leave the brioche in the mould for 5 minutes, then tip out onto a wire rack and leave the bread to cool before serving.
Recipe: The Roux Legacy, Good Food Channel

Crêpes with orange butter sauce.

By Michel Roux.
Ingredients
For the crêpes
125g plain flour
15g caster sugar
pinch salt
2 medium free-range eggs
325ml milk
50ml double cream
few drops orange flower water
20g clarified butter
For the orange butter sauce
10 oranges, 6 juiced, 4 segmented
100g icing sugar
125g butter, diced, softened
4 sprigs fresh mint
Method
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter.
Gradually stir in the rest of the the milk and all of the cream.
Leave the batter to rest in a warm place for about an hour.
Just before cooking, stir in the orange flower water.
Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat.
Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar.
Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
Turn off the heat and whisk in the butter, a little at a time.
To serve, scatter the orange segments over each crêpe and roll up.
Spoon over the orange sauce and garnish with a sprig of mint.

OR:
- Crepes with blood orange sauce | Ichigo Shortcake:
To make the blood orange sauce
- 1/4 cup (55g) caster (superfine) sugar
- 1 tbsp water
- 2 tbsp orange flavoured liqueur (I used Cointreau)
- 1/2 cup (125ml) blood orange juice, or 2 medium blood oranges
- 1/2 blood orange, sliced to roughly little more than half cm thick
- 30g butter
- 2 tbsp extra orange flavoured liqueur
1. Place sugar and water in a small saucepan over medium heat, stirring until just combined and sugar is melted.
2. Increase heat to high and bring to the boil, without stirring, for roughly 4-5 minutes or until light golden. Swirling the mixture when the edges are caramelised. (You’re essentially making caramel here).
3. Add in 2 tsp orange liqueur, mix and cook for further 30 seconds.
4. Add blood orange juice, stir through and bring to the boil.
5. Add in blood orange slices and cook for 6-8 minutes or until the rind is translucent.
6. Add the butter and extra liqueur to the mixture and stir through until the mixture is thickened and glossy.
7. Serve crepes hot with the blood orange sauce and top with candied blood orange slices.
8. Dust with icing sugar (optional – although I actually forgot to do this in the end)