At the helm of Tous en cuisine on M6 since December 6, the chef has had time to share several original recipes. And especially for the holiday season with plates of foie gras, salmon, chestnuts and everything that marks the Christmas period.
Unfortunately, the show is coming to an end. This January 7, Cyril Lignac will say goodbye to viewers, and will make way for Norbert Tarayre for his competition for the Best Bakery in France. But don’t panic, Cyril Lignac is never far away to give some cooking tips. Present in the morning on RTL, the chef shared a recipe with the listeners. And this January 3, it’s the recipe and the tips for a successful brioche with candied fruits.
THE BRIOCHE RECIPE WITH CANDIED FRUITS
1) Prepare 280 grams of flour, 30 grams of sugar, 6 grams of fine salt and a sachet of baker’s yeast. Knead then add 3 eggs little by little to obtain a homogeneous dough.
2) Then, knead at least 10 minutes a little harder so that the dough comes off the walls, then add 225 grams of softened butter and knead again for 5 minutes. Reserve one hour at room temperature.
3) Divide into 2 balls, incorporate the candied fruit and orange blossom and set aside for 12 hours in the fridge.
4) In a crowned dish, place the balls side by side then push the brioches. On a baking sheet, 25 minutes in an oven heated to 30 ° C then turned off. Take them out, heat the oven to 165 ° C, brown the brioches, and bake for 20 minutes.
Also to do: Recipe for Conti Soup: This great classic that only Philippe Etchebest has the secret!
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