Fabrice Cottez is a regular member of the team of bloggers at France Bleu Gironde, his latest book “Pas à pas Boulangerie” was released on December 2, 2021. It is full of good advice, with more than 25 easy bread and pastries recipes to make at the House. In the step by step, you will find there in particular, the recipe for pains au lait, and also croissants or good gourmet breads to put on the table during the end of the year celebrations. Like country bread with nuts and raisins or even gluten-free bread. Recipes fueled by photos of explanations for the cutting of breads and pastries, for technical gestures, Fabrice Cottez has thought of easy access, to motivate you to try the bakery at home.
Fabrice Cottez: the recipes of the great classics of the bakery are adapted to the particular, no need for professional equipment or complicated ingredients, as for the pains au lait.
Here are the ingredients to make 6 pains au lait at home, T45 flour: 250g, salt: 4g, baker’s yeast: 8g, sugar: 35g, milk: 150g and butter: 50g. You place your ingredients in a small robot manager and you knead everything. Once you get a nice smooth dough, you flatten it with a rolling pin and place it in the freezer for 30min for the pointing. Then you divide them into 6 patons and you roll them / Then you shape them into small shuttles / And to make them grow, place yourself in an oven off with a bowl of hot water for 1 hour 30 minutes. You take them out and with the help of a brush you will brown (that is to say cover with egg) then with a chisel you incise your pains au lait to have a nice decoration. And then you place in a ventilated heat oven at 160 ° C for 15 minutes!
– Isabelle Wagner
This recipe is on page 103 in the new book “Step by step bakery by Fabrice Cottez at Editions Eyrolles 16.90 euros.
Fabrice Cottez, 33 years old from Dijon and above all, a passionate baker. Holder of a master’s degree and ambassador of bread, young globetrotter baker, Fabrice Cottez has notably, for several years, surveyed the African continent to teach the know-how of French bread to as many people as possible. In 2018, it is the creation of a YouTube channel to learn how to make breads and pastries at home to make with the family in a good mood, while following professional techniques adapted to individuals. Today, “step by step bakery” is followed by more than 100,000 people. In 2020 it will become the number 1 chain for bakery enthusiasts. Through videos, courses and conferences, Fabrice Cottez helps all people who trust him to achieve their goals and develop their baking instinct. Step by step Bakery is also on Instagram.
– @ Noémie_Lefèvre