You all prolly dont care at all but does any of you know a trick to log back into an instagram account?? I stupidly lost my password. I appreciate any tips you can give me!
@Angelo Bobby Thanks for your reply. I got to the site thru google and im trying it out atm. Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
Michel you made celebrity cruises shine at the beginning.now I can not say the same.but u were such a wonderful and brilliant chef.AS a waiter I had the privilege to taste most of your delicates and delicious dishes supervised by you. Just by now I discovered I love cooking and it's my passion. I would like to be granted with one of your scholarship s. To study with u. Madtet
Unsalted butter is ubiquitous in cooking so you can better control how much salt goes into your dish. This is particularly important for bread as salt will retard the yeasts activity and affect the time of the rise. Salted butter is usually just used as a spread.
min 2:36 this is the first time i've seen someone mix the Salt and the Yeast, is that right? well, if its a 3 star Michelin Chef then who am I to question!
At Le Cordon Bleu we were taught to use warm milk, sugar, and fresh yeast, but to NEVER put salt into the Yeast because it could kill the yeast. Salt was to always be put into the dry flour mixture. I have also consulted many Chef’s, and they all say to NEVER put the salt in when proofing the Yeast. Why does Michel put salt in the Yeast on this recipe??
It's preferred not to, but it's not an absolute "No". If there's little enough salt and the time it's exposed to the yeast before mixing the rest of the ingredients in, the yeast won't die. I mix salt and yeast frequently, and never had dud dough. The one time I had a dud - it's when I used water that was too hot...and it killed the yeast.
Hes an old man with his ways...hes always done a fine brioche this way why would he change anything? theres a lot of tradition in cooking for better or worse
I thought the same. But most chefs say to not expose the yeast DIRECTLY into the salt. And in the video michel mixed the yeast with salt AND warmed milk. So i think the milk will prevent direct yeast exposure from the salt. Just my opinion tho. That guy is a legend. Wouldn't bother to argue with him
At which Cordon Bleu?? Most French school or French chef ever tell you to use warm liquid...it is always cold water...but a lot of North America chef tell you to use warm liquid...
I was also looking for this :) I think he says 6 ml but it 6 is very little for this recipe? There are a lot of michel roux recipe on web and they say “70 ml lepid milk”
makes me think that the people who said that it is a great recipe and that they had great results are telling tales! Also, they have a comment that people should try recipes to understand how hard it is and to appreciate going to the restaurant. It kind of gives them away. @@koray_
The butter. Good brioche will have a butter content of around 70% or higher, while challah will never have anywhere near as much, if any butter. This means that brioche is much more soft and decadent, and will also keep for longer before going stale.
@@JesusGarcia-DigemAfter him sexually assaulting so many women, is he still your favourite? "These people honour me with their words but their hearts are far from me." - Jesus.
I did exactly everything u showed, but the product didn't come out as good, it was crumbly too buttery cud not slice as it was breaking... 350 gms of butter for 500 gms of flour and the rest...I made it using kitchen aid, I love Roux brothers they r my favorite, I hv their video making puff pastry which was recorded in the ninety's, so wat went wrong?? 😢
If you did the measurements right, I'm guessing the oven was too low which caused the butter to split. My guess is you need to cook out the outside first to seal the butter in and then lower the temp to thoroughly bake it. Just a hinch :) btw, did he say 6 ml of milk and 350 g of butter?
Well, I think you're probably right, because if you're from the states and thought when they say to cook it at 180, you thought it was 180 F, but it's actually 180 C, which is about 350 F. Another reason could just be the fact that the oven is not as good as the ones in a professional kitchen; professional kitchens have more consistent, accurate ovens that can change the humidity and air flow atop of changing the temperature of the oven. There's also the fact that the cook's skills aren't up to par, because a lot of cooking is about timing and intuition bore from experience. Especially if it is baking, because without experience, you wouldn't notice the changes in the product when you're using it, which effects the end results. And lastly, it's unlikely that the ingredients used were exactly the same, because it's not the same everywhere in the world (I know it's touche). For instance, the butter used Europe generally have a higher fat content than the butter used in North America, although it's only about a 3% difference, it still means that the product will be different and there is a taste difference. So, it's not really a surprise that their product didn't turn out as well, especially, if this was their first time doing it and they've never had any previous kitchen experience in a professional environment beforehand.
We all know the brioche is by origin a recipe from Normandie France. Using Swiss butter: nothing wrong with it (although I always wondered why in CH you could buy two kinds of butter: cooking butter and table butter which costed about 3 times more as the cooking butter. Cooking butter IMHO had a better taste anyway). The way the brioche is made here is exactly the same as it is made in Normandie, although they put one egg more, and more butter).
Butter is butter, if it's made in the right way you can use it for anything but apart from melting the butter and straining the solids the only "cooking" butter is ghee.
Euclides Netto if you need a more soft brioche use either a few grams of amylase or just reduce yeast and increase the raising up to 72h by using the fridge. I advice the use of amylase if you are not going to wait for longer. Please let me know ;)
Pierluigi Berardi Can you believe I just read this? Im doing brioche tonight and came back for the recipe! Will try the 72h tais e with less yeast, I dont have amyalase so easy in Brazil! Thanks
Dévmon Peti it's only for a very short time. They use fresh yest and it dissolves in 30 seconds and won't stay that long in the water as if u would use dry yeast
Why does that matter? He's not making the dough with his wrist and his ring is solid, without crevices for germs to hide. I'm sure under anyone's fingernails is worse.
There's probably plenty of butter better than French butter. The thing is the French keep loudly telling us that every French food thing is the best and we just accept it. A lot of the time they're right of course, but not always.
@@zimzimma5688 Could be. But I find that European butter in general tastes better than what is produced in North America. It has a much creamier, rich taste.
@@zimzimma5688 it's not even the french telling their butter is better. It's literally food "experts" in every other country . French butter is actually used a lot morre in pastry. A lot of bakeries import their butter from france for their pastry
👍. bottom part is the blackhole, upper part is human soul. the creation of human desires (in the nerve system) of life, sex, tastes, beauties, wealth, music and etc, are all from the bread, butter and sugar. The "sugar" serving the nerve system from the grains has no desire. the desires for meat, power, wealth, addictions and etc, were created by heavens.
rumour has it they even insult the ducks constantly, and sticks signs on their backs saying things like Hit Me and Im Stupid. The hysteria surround foie gras is limitless.
Desde el.ultimo rincon fel.llaneta en Torres del Paine Chile se agradececeste video.
Michel has an incredible timbre to his voice, rich yet soft edged like the Brioche
500g plain flour
6 eggs
6ml warm milk -> correction: 60mL
15g salt
15g yeast
350g butter
30g caster sugar
180-190C 35mins
is it 6 or 60ml of milk
Id say 60 judging from the quantity of liquid poored in the mixer @@sheylaalbandozliard4852
Has to be 60, if you see how much he pours into the mixer
@@generaal007 yes. Thank you.
"You can have it ANYTIME"
Gotta love this man.
RIP Michel, you're a legend and the Roux scholarship is the greatest of all. Your legacy will live on for decades
decades? you killed his memory in 40 years lol
R.I.P. Michel, one of the greatest chefs.
Sadly missed but you live on in your books, videos and scholorships.
Merci.
Rest in piece chef. We will truly remember you. Thank you for everything you’ve taught us.
R.I.P
Rest in peace 🙏🤝
You all prolly dont care at all but does any of you know a trick to log back into an instagram account??
I stupidly lost my password. I appreciate any tips you can give me!
@Cruz Jefferson Instablaster :)
@Angelo Bobby Thanks for your reply. I got to the site thru google and im trying it out atm.
Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
5:06 "This is called mise en place" xD
Being a vulgar American, I use brioche dough to make morning buns with more butter, cinnamon, and brown sugar.
Nothing wrong with that, I'm French and I approve.
Elec 😀👍🏼
Shut the fuck up, idiot. American dining is some of the best, no matter where you're from. Your sense of sarcasm really sucks.
@@CooManTunes doubt.
writereducator. You are AOK in my book! What time is bkfst?!!
Class act, both. Truly humble for having such experience and skill.
Michel Roux = Legend
i have never craved bread this much in my entire life
I will be trying this recipe today, in honor of the great Michel Roux. Rest in peace!
One of my fav indulgences when in Paris or Italy. Brioche with gelato, I swear the Italians made the perfect combination.
africanpride69 French is best, Madame
With hot chocolate. Oh my
Love his baking techniques.
No nonsense recipe I tried watching another video and I was like wtf are they doing this makes sense and it's very easy to follow!
I made this bread and it turned out wonderful!! My daughter & bf loves it, you can taste & smell the butter!!
Hi, may I ask you if you put the dough in the cold room as in refrigerator? If yes, how long should it be in there? Thanks.
yes, otherwise you wont be able to shape it. 2h should do it.
I have yet to see anyone do brioche better than this.
What a class act
3:49 to 3:53 Any Frenchman watching just died a little bit inside, lol.
Tried it. Eating it now. Delish!!
Pure awesomeness!!!
What a lovely man
500g plainflour,6eggs,30g caster sugar,15gyeast,15salt,350gbutter
Rest in peace chef
If I lived here, I can guarantee my pants size will double in a short time😂 the patisserie looks divine
Killer chef !!!!!
Lovely man very missed
Gordon Ramsay left the chat..😂
RIP Chef
I prefer Michel's design
Michel you made celebrity cruises shine at the beginning.now I can not say the same.but u were such a wonderful and brilliant chef.AS a waiter I had the privilege to taste most of your delicates and delicious dishes supervised by you. Just by now I discovered I love cooking and it's my passion. I would like to be granted with one of your scholarship s. To study with u. Madtet
Hello. I just want to know if they used unsalted or salted butter in this recipe? Thanks.
Unsalted butter is ubiquitous in cooking so you can better control how much salt goes into your dish. This is particularly important for bread as salt will retard the yeasts activity and affect the time of the rise. Salted butter is usually just used as a spread.
You can use both....there's a reason to use unsalted but it's not a life or death rule.
this video just called me uncultured
Wonderful chef. Pity he didn't write a book. 😂
Bravo,
Voila. :-)
The butter is salted or unsalted
unsalted
min 2:36 this is the first time i've seen someone mix the Salt and the Yeast, is that right? well, if its a 3 star Michelin Chef then who am I to question!
He's using fresh yeast, not dry. It has more moisture and perhaps can tolerate direct contact with salt much better.
@@ammagemnon actually it’s even harder to kill dry yeast
I wanted ask to the same question. Did you try?
What does blend flour mean?
He said plain flour
Salted
At Le Cordon Bleu we were taught to use warm milk, sugar, and fresh yeast, but to NEVER put salt into the Yeast because it could kill the yeast. Salt was to always be put into the dry flour mixture. I have also consulted many Chef’s, and they all say to NEVER put the salt in when proofing the Yeast. Why does Michel put salt in the Yeast on this recipe??
It's preferred not to, but it's not an absolute "No". If there's little enough salt and the time it's exposed to the yeast before mixing the rest of the ingredients in, the yeast won't die.
I mix salt and yeast frequently, and never had dud dough. The one time I had a dud - it's when I used water that was too hot...and it killed the yeast.
Hes an old man with his ways...hes always done a fine brioche this way why would he change anything?
theres a lot of tradition in cooking for better or worse
Greenman422 I guess if it’s not broke, don’t fix it. 😁😁😁
I thought the same. But most chefs say to not expose the yeast DIRECTLY into the salt. And in the video michel mixed the yeast with salt AND warmed milk. So i think the milk will prevent direct yeast exposure from the salt. Just my opinion tho. That guy is a legend. Wouldn't bother to argue with him
At which Cordon Bleu?? Most French school or French chef ever tell you to use warm liquid...it is always cold water...but a lot of North America chef tell you to use warm liquid...
Is it 6 ml of milk only?
@ 2:30 or 60 ml?
recipe here
www.redonline.co.uk/food/recipes/a500981/michel-roux-s-brioche-dough/
60ml
I was also looking for this :) I think he says 6 ml but it 6 is very little for this recipe? There are a lot of michel roux recipe on web and they say “70 ml lepid milk”
makes me think that the people who said that it is a great recipe and that they had great results are telling tales!
Also, they have a comment that people should try recipes to understand how hard it is and to appreciate going to the restaurant. It kind of gives them away.
@@koray_
Unfortunately, I live in Commiefornia, so I can't get fois gras. For now...
4:31 what a familiar accent 🤔
so whats the difference between a brioche and a challah bread
The butter. Good brioche will have a butter content of around 70% or higher, while challah will never have anywhere near as much, if any butter. This means that brioche is much more soft and decadent, and will also keep for longer before going stale.
Ravi zacharias is one of my favorite Christian Apologists, the brioche bread is always bombay.
@@JesusGarcia-DigemAfter him sexually assaulting so many women, is he still your favourite? "These people honour me with their words but their hearts are far from me." - Jesus.
I did exactly everything u showed, but the product didn't come out as good, it was crumbly too buttery cud not slice as it was breaking... 350 gms of butter for 500 gms of flour and the rest...I made it using kitchen aid, I love Roux brothers they r my favorite, I hv their video making puff pastry which was recorded in the ninety's, so wat went wrong?? 😢
If you did the measurements right, I'm guessing the oven was too low which caused the butter to split. My guess is you need to cook out the outside first to seal the butter in and then lower the temp to thoroughly bake it. Just a hinch :) btw, did he say 6 ml of milk and 350 g of butter?
Well, I think you're probably right, because if you're from the states and thought when they say to cook it at 180, you thought it was 180 F, but it's actually 180 C, which is about 350 F. Another reason could just be the fact that the oven is not as good as the ones in a professional kitchen; professional kitchens have more consistent, accurate ovens that can change the humidity and air flow atop of changing the temperature of the oven. There's also the fact that the cook's skills aren't up to par, because a lot of cooking is about timing and intuition bore from experience. Especially if it is baking, because without experience, you wouldn't notice the changes in the product when you're using it, which effects the end results. And lastly, it's unlikely that the ingredients used were exactly the same, because it's not the same everywhere in the world (I know it's touche). For instance, the butter used Europe generally have a higher fat content than the butter used in North America, although it's only about a 3% difference, it still means that the product will be different and there is a taste difference. So, it's not really a surprise that their product didn't turn out as well, especially, if this was their first time doing it and they've never had any previous kitchen experience in a professional environment beforehand.
+David Zhang how to make a boungonvillia
+Daughne Atkinson how to make a boungonvillia
Americans and their stupid measurements. They should switch to the metric system :) Cup-measures are for kids and illiterates :)
michel roux made a pot noodle for lunch and was dissapointed he only got 2michelin stars for it
We all know the brioche is by origin a recipe from Normandie France. Using Swiss butter: nothing wrong with it (although I always wondered why in CH you could buy two kinds of butter: cooking butter and table butter which costed about 3 times more as the cooking butter. Cooking butter IMHO had a better taste anyway). The way the brioche is made here is exactly the same as it is made in Normandie, although they put one egg more, and more butter).
Butter is butter, if it's made in the right way you can use it for anything but apart from melting the butter and straining the solids the only "cooking" butter is ghee.
How much more butter?
Great recipe, great taste. Even using an industrial oven could not tear the loaf like that. Where's the secret?
Euclides Netto 48h raising
Pierluigi Berardi thanks, I did a 24h one. I'll try that
Euclides Netto if you need a more soft brioche use either a few grams of amylase or just reduce yeast and increase the raising up to 72h by using the fridge.
I advice the use of amylase if you are not going to wait for longer.
Please let me know ;)
Pierluigi Berardi Can you believe I just read this? Im doing brioche tonight and came back for the recipe! Will try the 72h tais e with less yeast, I dont have amyalase so easy in Brazil! Thanks
Euclides Netto How did it turn out this time?
😛
Are you really mixing the yeast with salt? Won't it kill the yeast?
Yeast is pretty well adapted to saline conditions.
Dévmon Peti it's only for a very short time. They use fresh yest and it dissolves in 30 seconds and won't stay that long in the water as if u would use dry yeast
Yes it kills the yeast this recipe doesn't rise.
Nonsense. The salt won't affect the yeast at all. But do feel free to propagate the myth.
Has he passed away. RIP 🙏😰🌹
8:41 Michel has an asbestos hand haha
*had
Most chefs are like this... it amazes me how they can grab hot stuff with their bare hands!!
m'sieu, you are wearing your watch and ring !!!
what is "m'sieu"?
Wed ring is permited.
@@jaczekdertuerke short cut - Monsieur
@@yvonneb7524 No it's not. The abbreviation has an "r" at the end!
Why does that matter? He's not making the dough with his wrist and his ring is solid, without crevices for germs to hide. I'm sure under anyone's fingernails is worse.
How much milk did he add? I can tell with his accent
3:52 The man says Swiss butter is much better than the French butter,
There's probably plenty of butter better than French butter. The thing is the French keep loudly telling us that every French food thing is the best and we just accept it. A lot of the time they're right of course, but not always.
@@zimzimma5688 Could be. But I find that European butter in general tastes better than what is produced in North America. It has a much creamier, rich taste.
@@zimzimma5688 it's not even the french telling their butter is better. It's literally food "experts" in every other country . French butter is actually used a lot morre in pastry. A lot of bakeries import their butter from france for their pastry
Tried the recipe did not work at all very sad!!😡
Buy the book ;)
wtf 360p
little toot at 4:40
Oh no,,I put 2 dry east packages which was DRY…..
I see Kitchen Aid Mixers are used world wide I sure like mine !!!
Seth B 3
Me too and cheap, only like 700 hundred bucks for a good one lol
My favorite man toy.
2:30 is he saying 6ml warm milk?
Mark Whitehead?
Raouf Elhennawy what’s your question? Do you not understand what I am asking?
@@oofa1engineer thank you for sharing the link 😊
Yeah, sounds line he did say 6mls
More like 60ml
6 doesn't make sense
500gflour
Swiss butter much better than French butter
Did they seriously NOT show the inside of the brioche or did I miss something?!?!
1:30
Snowil Yeah thanks, but I meant the one they freshly baked.
Albert Ledesma that was freshly baked, they just showed it first..
👍. bottom part is the blackhole, upper part is human soul.
the creation of human desires (in the nerve system) of life, sex, tastes, beauties, wealth, music and etc, are all from the bread, butter and sugar. The "sugar" serving the nerve system from the grains has no desire.
the desires for meat, power, wealth, addictions and etc, were created by heavens.
It's better with milk
This is too dry.
Gerard Jones That was what he said.....warm milk!
This recipe isn't very good.
Please share your recipe your greatness
New Worldorder Please direct us to your channel and your video of an excellent brioche! 😂
eww not foie gras, tubes rambed down the ducks throat to force feed!!! horrible!!!
I've seen some farmers also nail the ducks feet to the ground.
I refuse to serve fois gras in my restaurant
rumour has it they even insult the ducks constantly, and sticks signs on their backs saying things like Hit Me and Im Stupid.
The hysteria surround foie gras is limitless.
Lol at this guy’s over inflated ego & the way he begs for complements