As I start to test recipes from France, here in Kentucky, I have to smile when there is success! I took my last French pastry class at Le Notre in October, right before all 'heck' broke loose! I usually try to make the pastry we learn in class at home, just to 'sink' the technique I just paid to learn. With a pending house hunting trip in November, the only thing I had time for was a trip to MORA to buy the special earthenware molds that the chef recommended.
I was so pleased to unpack these lovely molds, and found them in the same condition, just like I picked them up from the shelf at MORA. I got my recipe out, prepped and weighed the ingredients. I knew that I might need a few tries at this recipe, just to nail it.......but, it did work ok.
I will need another try with the recipe. My dough didn't rise in the mold to a real height like they did in class. I wonder if my yeast wasn't fresh enough, or I needed to do the rise with a little warm water near by. I use warm water in a cold oven for the final rise of my Croissants, so this method might work better next time.
The dough however was very easy and supple to work with. Not the usual sticky mess that a traditional brioche dough is. You don't need an overnight, cold proof like you do with normal brioche in this recipe.
My baking in Kentucky continues as spring very slowly approaches! I have finally found some fresh herbs for planting, now, I'm making 'it' home.
