Brioche Bread Mix
by Chef Philippe
Meilleur du Chef

Reference: pmx0010
€ 4.90 tax incl. Prices include taxes - Remove 5.5% outside EU.
Brioche Bread Mix - by Chef Philippe - 310g - Meilleur du Chef
Brioche Bread Mix - by Chef Philippe - 310g - Meilleur du Chef
Brioche Bread Mix - by Chef Philippe - 310g - Meilleur du Chef
Brioche Bread Mix - by Chef Philippe - 310g - Meilleur du Chef
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Made in France

This brioche flour mix allows you to reproduce Chef Philippe's failproof brioche recipe at home.

Praised by our community of pastry lovers and food enthusiasts, this brioche recipe by Chef Philippe is a traditional, authentic French classic treat.
Manufactured in our laboratory in the Basque country, France, this brioche bread mix is made of healthy, quality ingredients.
Deliciously soft and slightly sweet, this indulgent brioche recipe will soon become one of your home's favourites!
Brioche makes an easy weekend breakfast or a super indulgent treat when topped with jam, honey or hazelnut spread... or simply enjoy it plain.

1. Dissolve the contents of bag number 2 in warm milk (37°C).
2. Pour the ingredients in bag number 1 in your stand mixer bowl. Add the warm milk mix, 2 whole eggs and beat with the dough hook for 4 minutes at medium speed.
3. Add the softened butter and mix at high speed for 8 minutes. Stop kneading at regular intervals and scrape the sides of the bowl.
4. Cover with a cloth and leave to prove at 28°C for 2 hours.

Recommendations: Ideally you should use a proofing chamber, otherwise you can preheat your oven to 30°C then turn it off before proofing. You can also place your bowl near a heater or fireplace.
5. Sprinkle the dough with flour then knock back with your hand to get rid of the fermentation gas.
6. Divide the dough into 4 equal portions and roll them on a floured surface to shape them into balls. For perfect results, weigh the dough balls to make sure they are identical.
7. Arrange the dough balls into a brioche mould, slightly greased beforehand.
8. Leave to rise at 28°C for 1h30 or 2h00. The dough should double in volume.
9. Glaze the surface of the brioche with an egg yolk mixed with a little water. Drizzle pearl sugar (bag number 3) over the surface of the brioche.
10. Bake in a fan-assisted oven preheated at 180°C (gas 4) for 20 to 25 minutes.

  • Store away from direct light and heat in original packaging.
  • Ingredients: wheat flour T45 (France), castor sugar (France), pearl sugar (Belgium), salt (EU), baker's dry yeast (France).
  • Allergens: Gluten, may contain traces of nuts.
  • What to add: 2 whole eggs, 50g whole milk, 165g softened butter, 1 egg yolk (glaze).
  • Net weight: 310g
  • Makes 1 brioche (serves 6 to 8)
More info

Nutritional values for 100g:

  • Energy (Kcal): 347
  • Energy (KJ): 1452
  • Fat (g) : 1.3
  • of which saturated fat (g) : 0.2
  • Carbohydrate (g) : 75.6
  • of which sugars (g) : 18.3
  • Fibre (g) : 3.4
  • Protein (g) : 8.2
  • Salt (mg) : 507.3

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