Two recipes for brioche

Editor's note: The following recipes were mentioned in the "Intro to Viennoiserie" article (page 12) that appeared in the May 2009 issue of Chef Educator Today.

(photo courtesy Estes Public Relations)

Brioche Dough 1
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Ciril Hitz's "Better Bread" DVD series)

Yield: 114 oz.

550 g. (1 lb. 3.4 oz.) milk (34.3 percent)
150 g. (5.2 oz.) whole eggs (9.3 percent)
150 g. (5.2 oz.) egg yolks (9.3 percent)
1600 g. (3 lb. 8 oz.) bread flour (100 percent)
160 g. (5.6 oz.) granulated sugar (10 percent)
44 g. (1.5 oz.) instant yeast (7 percent)
25 g. (8 oz.) salt (1.6 percent)
593 g. (1 lb. 5 oz.) butter, softened by pounding and folding (37 percent)

Method (1) Using mixer hook attachment and starting with liquid ingredients, mix all ingredients except butter on low speed until combined, about 5 minutes. Increase mixer to medium speed; slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) To retard dough, shape into rectangle; wrap in plastic wrap, and place in freezer for 6 hours, followed by 12 more hours in refrigerator on lightly sprayed, parchment-lined sheet tray. (3) Remove dough from refrigerator. Work with it while it’s cold; if it softens or warms while working, return it to refrigerator. Prep dough according to selected makeup technique:

• For grande brioche à tête (large loaf with head) or petite brioche à tête (individual roll with a head), scale 14- to 16-oz. portion for grande and a 2-oz. portion for petite. For either size, round dough and rest. Lightly flour hands, and roll dough from center to create “dog bone” shape; one end of bone should be large (about 3/4 of dough) and the other end small (1/4 of dough), representing “body” and “head” with a long “neck” separating the two. Poke hole in “body” large enough to push “head” through; shape so it looks like small roll sitting on large roll. Place dough in large or small fluted brioche pans that have been treated with pan release; give 3/4 proof (grande for 2 to 2 1/2 hours, and petite for about 1 hour). Dough should fill molds when proofed. Gently brush with egg wash before baking.
  
• For brioche vendéenne (three strands of dough braided before placing in loaf pan), scale three 6-oz. portions, round, and rest. Roll into strands, and braid before panning. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For brioche Nanterre (four to six individually rounded portions staggered in loaf pan), scale six 3-oz. portions or four 4 1/2-oz. portions, round, and place in staggered arrangement in loaf pan. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For pan loaf, scale 14- to 16-oz. portion per 8" bread pan. Shape into loaf, tucking ends in and placing seam on bottom. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For peach tart (pictured above), scale 3-oz. portions, flatten and preshape round; rest. Flatten center, leaving edges raised for 3/4 proof at 78°F. Egg wash dough, sprinkle with sanding or decorating sugar. Pipe center with pastry cream, top with 1/4 cooked peach. Bake at 360°F for about 12 minutes or until golden brown. Apply apricot glaze to fruit after baking.

(4) Bake large and/or filled items at 360°F until golden brown, about 35 to 50 minutes. Bake small items at 400°F until golden brown, about 15 to 20 minutes. Internal temperature should be 180°F for small items and 190°F for larger shapes. Cool before serving.

Brioche Dough 2
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Peter Reinhart's The Bread Baker's Apprentice)

Yield: 114 oz.

1,170 g. (41.25 oz.) bread flour (85.9 percent)
85 g. (3 oz.) granulated sugar (6.3 percent)
26 g. (0.93 oz.) salt (1.9 percent)
700 g. (24.75 oz.) whole eggs (51.6 percent)
Sponge (recipe follows)
680 g. (24 oz.) butter, softened by pounding and folding (50 percent)

Method (1) Sift flour, sugar and salt; set aside. Add eggs to Sponge; beat with paddle attachment on medium speed until smooth. Add dry ingredients; mix on low speed until all ingredients are hydrated. Increase mixer to medium speed, and slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) For retarding, makeup, proofing and baking, refer to steps 2 to 4 in Brioche Dough 1 (listed above).

Sponge
190 g. (6.75 oz.) bread flour (14.1 percent)
18 g. (0.66 oz.) instant yeast (1.4 percent)
340 g. (12 oz.) milk (25 percent)

Method (1) Stir flour and yeast in mixer bowl. Stir in milk until flour is hydrated. (2) Cover and ferment until the sponge has risen and then falls, approximately 30 to 45 minutes. Set aside.

MRAEF to hold scholarship awards gala

The Massachusetts Restaurant Association Educational Foundation (MRAEF) will award $70,000 in scholarships to 31 high school seniors and college undergraduate students who are working toward a career in the foodservice industry. The awards will be announced during the MRAEF Making the Future Bright Scholarship Awards Gala on May 20.

The gala will take place at the Danversport Yacht Club. Billy Costa, from NECN's TV Diner will host the event along with MRAEF Leadership Award recipient Alan Ayers of Corporate Chefs Inc. and 2009 ProStart Teacher of Excellence Nancy Haney from Tri-County Regional Vocational Technical High School.

Sullivan University honors New Orleans chef

Sullivan University's National Center for Hospitality Studies (NCHS) will present New Orleans chef Frank Brigtsen of Brigtsen's Restaurant with the Distinguished Visiting Chef Award on May 21. As part of the award, Brigsten will host a series of cooking demonstrations and question-and-answer sessions for Sullivan University students.

Brigtsen is the 36th recipient of the Distinguished Visiting Chef award, joining a list of chefs that includes Bob Kinkead (Kinkead's), Emeril Lagasse (www.emerils.com), Louis Osteen (Louis's Las Vegas) and Deborah Madison (www.deborahmadison.com). NCHS launched the Distinguished Visiting Chef series as a culinary-inspired education program designed to connect students with top chefs.

Brigtsen's Restaurant was rated "Top Cajun Restaurant" in the 2000 Zagat survey and received a "Five Bean" rating from the New Orleans Times-Picayne.

CIA opens baking and pastry associate program at Greystone

The Culinary Institute of America (CIA) will offer an associate degree program in baking and pastry arts at its Greystone campus in St. Helena, Calif., beginning this August. The program features the same curriculum offered at the CIA's flagship Hyde Park, N.Y., campus.

the CIA at Greystone

Students will learn the production of all types of breads, cakes, pastries, desserts and confections through hands-on classes emphasizing baking and pastry technique. Students nearing the end of their sophomore year will gain real-world experience in a bakery café open to the public to be built at the CIA Greystone campus.

An open house for the new degree program will be held at the CIA at Greystone on May 18, which will include a live simulcast with Duff Goldman, of the Food Network's "Ace of Cakes," who earned a baking and pastry arts certificate at Greystone in 1998.

What foodservice professionals need to know about the H1N1 virus

The National Restaurant Association will host a one-hour Webinar on Thursday, May 7, at 3 p.m. EDT, to discuss some common questions surrounding the H1N1 flu virus. The Webinar, developed in partnership with cleaning and food safety products and services provider Ecolab, will provide tips on how to prevent the spread of the virus among employees and restaurant guests and on how to properly educate employees and patrons about the possible risks of the virus.

Space is limited. Register here.

ACF and CU to provide culinary nutrition information

The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University have partnered to offer a series of monthly "Culinary Nutrition News" articles, to be posted on the first Monday of each month on ACF's Web site. The articles aim to bridge the nutrition gap for chefs by providing current research information.

Each month, experts will contribute articles on topics such as vegetarian foods, allergy awareness, fiber-rich foods, healthful cooking and downsizing portions and calories. The inaugural article, "Vegetarian-Friendly," is now available for download.

The Art Institute of Ohio—Cincinnati appoints new academic director

Chef Laird Livingston, CCE, CEC, has joined The International Culinary School at The Art Institute of Ohio—Cincinnati as academic director.

In his former post as vice president of academic affairs at Le Cordon Bleu, Scottsdale Culinary Institute in Scottsdale, Ariz., Livingston was instrumental in the implementation of the Bachelor of Arts in business management program. His versatile background also includes teaching at Johnson & Wales University, Providence, R.I., and serving as director of education at the American Culinary Federation in St. Augustine, Fla. His private sector experience includes tenures with both Ocean Spray Cranberries Inc. and Campbell Soup Co.

His entrepreneurial credentials include serving as owner-operator for Truffles Café, Wok Works and Smuggler’s Cove. He possesses an M.A. in organizational management from the University of Phoenix, a B.S. in hospitality and restaurant ranagement from Johnson & Wales University and an A.S. in culinary arts from the Culinary Institute of America. Livingston, a published author and inductee into the American Academy of Chefs, earned a silver medal for the 1992 National Chef of the Year competition in Washington, D.C.