How to make Brioche with TV Chef Julien from Saveurs Dartmouth U.K.

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Comments • 73

  • Kevin Peffley
    Kevin Peffley 10 days ago

    Wow! What a great demonstration you’ve done here. I tried my first Brioche this morning, but I was a bit dissatisfied, and determined to do better, I found your video. Merci beaucoup!

  • Soraya Lounici
    Soraya Lounici 18 days ago +1

    Bonjour mettez nous svp les ingredients de la recette en barre d'infos vs êtes tres rapide quand vous parlez mais sûr de vous Vous parlez anglais comme les français l'êtes vous bonne continuation

  • Zuzana Simurdova
    Zuzana Simurdova 26 days ago

    Bravo!!!

  • Thị Thanh Mai Lê

    Cho xin công thức bằng tiếng Việt Nam

  • Zee Bees
    Zee Bees Month ago

    I love this chef’s humour!!!!

  • MC Gutscher
    MC Gutscher Month ago

    I can't stop watching Chef Julien's videos! So many awesome tips and bits of advice! Thank you!

  • prettymochame just T

    This was a not so smooth technique

  • prettymochame just T

    Poor mixer

  • NABILA
    NABILA 2 months ago

    Bravo chef, et merci pour tout ce que vous réaliser, en même temps j'apprend 'anglais avec vous, grâce à votre accent je comprend tout. merci cher Julien, "je m'abonne "

  • Elissar Zinou
    Elissar Zinou 3 months ago

    This is amazing Nice work profesional

  • tuzockchtl coatl
    tuzockchtl coatl 4 months ago +1

    I love men

  • michael bautista
    michael bautista 4 months ago

    Why we add butter last?

  • Suhad Shtay
    Suhad Shtay 5 months ago +1

    Hi how are you
    I want to ask you why you didn't put any woter for it.

  • Michael Bacon
    Michael Bacon 5 months ago +5

    I've watched almost every video and it's 2018 now. Why aren't there new ones?????

  • Wen jan
    Wen jan 5 months ago

    What kind of flakes you used I get lil bit confuse

  • doobieman69
    doobieman69 6 months ago

    You seem to have magical hands....

  • Ehab AbdulburAlfakhory
    Ehab AbdulburAlfakhory 7 months ago

    amazing .........

  • Ralph Craig
    Ralph Craig 7 months ago +2

    Please notice that when the dough starts climbing out of the bowl, J-man keeps working with the butter. That's because the French have their priorities right...

  • asybot123
    asybot123 7 months ago

    i like the way the mixer is used , very helpful

  • Kevin Titus
    Kevin Titus 8 months ago

    Dont worry about the water or milk just add more juilian (Saveurs) videos all those iron Chef on food network kiss my $$$ long live Saveurs!!!!

  • Nissa Cherfi
    Nissa Cherfi 9 months ago +1

    Waw

  • Joe Mac
    Joe Mac 9 months ago +1

    I could watch chef Julien everyday .

  • Tressa's Stay at Home Life

    This is my fourth time to watch Chef. I surely do miss him in the videos. I hope you guys get together this year. Best wishes------------Tressa Daigle

  • Seth B
    Seth B 11 months ago

    Thanks Julien for sharing this I went to a French Cutlery College and then off to a Danish chef made all sorts of things, But just made my first Brioche so I figured I would look for a French Chef this time glad I found you ,

  • X57p Kfuet
    X57p Kfuet 11 months ago

    😍😍😍😍

  • Salim azzi
    Salim azzi 11 months ago

    that to match yeast have put

    • Paul Edward Montador
      Paul Edward Montador 4 months ago

      Except it is Baker's Fresh Yeast, which is unlike Dried Yeasts so you need to add more!!
      Are you actually telling a French Patissier How to Bake?
      Brave Man!!!

  • Shaleha Jalal
    Shaleha Jalal Year ago

    Your brioche is awesome Chef Julian. 👍👍

  • flynnbrown2001
    flynnbrown2001 Year ago

    So talented !
    Thank you, Chef !

  • Margie Buar
    Margie Buar Year ago

    love you julien ,i love you cooking and the way u bake it .how nice to be like you ...

  • LordOfMalice
    LordOfMalice Year ago +11

    For that recipe i can recommend adding 200~250 ml of whole milk. It will make your bread softer and moister, allowing to get more color on it or bake longer as pastry! Work the milk in when starting the machine and adding the butter it will be much easier for the machine as well. You will love it. It will become a bit more sticky than you are used too, but do NOT add more flour. Wet your hands if you must. It will be the best Brioche you have done in your life. Try it*

    • Kevin Peffley
      Kevin Peffley 10 days ago

      Thanks for the tip. I’ll try this, but keep the milk at 200 ml.

    • Bouchra Vinas
      Bouchra Vinas 9 months ago

      Looks good julienne thanks for recipe

    • mysweetiyasmine
      mysweetiyasmine 10 months ago +1

      LordOfMalice , I tried it with the milk and it was very sticky even the next day but it came out really nice and soft😊

  • Brad Antonijevic
    Brad Antonijevic Year ago

    I love how this dude works

  • livid snicket
    livid snicket Year ago +1

    The tea towel is filthy! Lovely ideas!

  • Milena Mila
    Milena Mila Year ago +2

    I just adore, how you work! Amazing!

  • thubgen1
    thubgen1 Year ago

    I love these videos.

  • MNJGaGa
    MNJGaGa Year ago +8

    This guy is a GEM!

  • adan da rosa
    adan da rosa Year ago

    good to see you Julien !! welcome back Chef

  • morty
    morty Year ago

    always butter ze mole :)

  • Ted Ter Burg
    Ted Ter Burg Year ago +3

    Did you not forget to add milk or water approx10%. You mentioned in the beginning it was quite dry, that might be the reason.

  • yang yang
    yang yang Year ago +1

    Hi appreciate sharing these fabulous videos,by the way , I wanna a bakery like yours in my country ,how many ovens do you have? Just one enough for cakes and bread?

    • Roc Liu
      Roc Liu Year ago +1

      yang yang ㄑㄔˉㄇ

    • yang yang
      yang yang Year ago +1

      oh,thank you so much!i just watched all your videos figured out.......really helps me a lot!!!thank you so much!

    • TOPCAMERAMAN
      TOPCAMERAMAN  Year ago

      Hello Yang, no Julien has many ovens for all the baking he does regards John

  • Eduardo Loyola Paternina
    Eduardo Loyola Paternina 2 years ago +2

    I have tried this recipe once and I have noticed that five eggs (weighed 260 grams) are not enough so I had to add an extra egg (310 grams) and things were much better. I would like you to confirm if we need 250 or 300 grams. I have a KA Artisan (not the heavy duty one you have there) and the first kneading (before addition of butter) was very, very hard (even after the sixth egge was added). Full integration of butter was so long that it took me more than 90 minutes to complete ir (kneading and resting process). Final result was very good. Thanks

    • Bill Sere
      Bill Sere 4 days ago

      If you watch Bruno Albouze's recipe, he uses 6 eggs so I think either 6 egg is the correct recipe or you have to add more milk.

    • Kevin Peffley
      Kevin Peffley 9 days ago

      I saw another comment that recommended adding milk, 200-250ml. No reply from Julien, though.

    • MC Gutscher
      MC Gutscher Month ago

      +Зарифа Ибрагимова Русские субтитры могут быть полезными. Я многому научился у этого шеф-повара.
      Кроме того, я прошу прощения за использование Google translate, чтобы написать это.
      Я знаю только немного русского.
      "Привет, как ты?"
      "Большое спасибо."
      "Извините меня."
      Надеюсь, для вас будут созданы русские субтитры для этих видео.

    • Зарифа Ибрагимова
      Зарифа Ибрагимова 2 months ago

      Сделайте перевод на русский если не трудно.

  • J Marici
    J Marici 2 years ago +6

    I frickkin love this guy!!! What a lovable character!!

  • KLBSNSD
    KLBSNSD 2 years ago

    What kind of yeast are you using?

    • jan steyaert
      jan steyaert 2 years ago +1

      He's using fresh bakers yeast.
      u can substitute fresh yeast with active dry yeast or with instant yeast.
      Active dry can be used at 50% of the weight of fresh yeast: so here that would be 12.5 grams or 4.5 tsp
      Instant dry can be used at 40% of the weight of fresh yeast: so here that would be 10 grams or 3.5 tsp
      About instant dry yeast
      If you are using instant yeast and the dough proves to fast, you can lower the amount of yeast to 33% of the fresh yeast weight. In industrial bakeries we use 33% but we have a perfect environment(moisture, temperature,...) to let dough prove so it's recommended to use a bit more instant yeast when baking at home.

  • Matthew Rudd
    Matthew Rudd 2 years ago

    can i shape them into buns and use them as burger buns?

  • Francisco Vazquez
    Francisco Vazquez 2 years ago

    Very interesting... thank you for sharing, love to bake!!

  • atrinka rac
    atrinka rac 2 years ago

    Love your hands chef! Great recipe and please continue with the videos. I wish I could go to your bakery and taste your creations!

  • Taren Ricks
    Taren Ricks 2 years ago

    Is he using fresh "bakers yeast" or dry yeast?

  • mrbrownnow
    mrbrownnow 2 years ago +1

    in my top list to bake

  • jiranma
    jiranma 2 years ago +1

    Oh, I understand what you mean when you say you'd rather make the dough with a mixer. I made it by hand before and in the tropics! Total madness and what a mess it was!! Almost died! Great that you use Valrhona...great chocolate!

  • Magnus Olsson
    Magnus Olsson 2 years ago +2

    Love this guy!

  • Luis Pagán
    Luis Pagán 2 years ago +4

    Welcome back Chef!! 👏🏻👏🏻👏🏻

  • Jean Pez
    Jean Pez 2 years ago +4

    Glad to have you back!

  • Anthony Carter
    Anthony Carter 2 years ago +5

    More Julien videos please.

  • Grisel Gallardo
    Grisel Gallardo 2 years ago +2

    he's quite amazing, thank you for continuing videos chef!!
    question: why in the lower corner says "press for my videos"

    • TOPCAMERAMAN
      TOPCAMERAMAN  2 years ago

      +Grisel Gallardo Hello Geisel please press and you will see give it a try
      Kind Regards John Cameraman

  • joana`s cakes
    joana`s cakes 2 years ago +2

    thank you Julien. ..u r the best. ..love ya so much 💪💪💪💪

  • Nathan Dawson
    Nathan Dawson 2 years ago +9

    Welcome back Julien, more videos please!

  • Rajan Singla
    Rajan Singla 2 years ago +1

    thanks, that's just what I needed.