CookEat Recipe
Brioche Paste
A rich raw brioche paste made with a warm submerged fresh-yeast sponge, five eggs and butter, then kneaded and chilled for later baking.
Method
Steps
Step 1
Work with clean hands, bowls and work surface, keeping the raw flour and eggs separate from ready-to-eat food. Sift twelve ounces plain flour onto the table. Put three ounces of it into a bowl, leaving nine ounces on the table.
Step 2
Make a well in the three ounces of flour. Put half an ounce fresh compressed cake yeast and half a gill potable water warmed to about 90°F into the well. Dissolve the yeast in the water, work in the flour and knead for five minutes.
Step 3
Add enough additional potable water at about 90°F to fill the bowl around and cover the sponge. Leave in a warm place for about thirty minutes, until the sponge has risen; use its condition rather than the clock alone.
Step 4
Make a well in the remaining nine ounces flour. Put in half an ounce fine sugar, half a teaspoon salt, one tablespoon pasteurized milk, four ounces pliable unsalted butter and two of the five eggs. Knead briskly by hand for five minutes.
Step 5
Add two more of the same eggs and knead for five minutes more.
Step 6
Add the last egg and knead until it is incorporated.
Step 7
Lift the paste and slap it firmly back onto the clean work surface once, then repeat five times more, for six slaps in total.
Step 8
Drain the sponge thoroughly, discarding its surrounding water. Add the drained sponge to the main paste and mix vigorously by hand for five minutes.
Step 9
Put the paste into a large clean basin, cover with a clean damp towel and refrigerate at 4°C or colder for four hours.
Step 10
Knead on a clean work surface for five minutes. Return to the basin, cover again and refrigerate at 4°C or colder for one further hour.
Step 11
Keep the finished raw paste chilled and use promptly in a recipe that fully bakes it. Do not eat or taste the paste raw.
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