Id say 60 judging from the quantity of liquid poored in the mixer @@sheylaalbandozliard4852
@generaal0074 ай бұрын
Has to be 60, if you see how much he pours into the mixer
@rsamaran4 ай бұрын
@@generaal007 yes. Thank you.
@vojtasjedyny3 жыл бұрын
"You can have it ANYTIME" Gotta love this man.
@owen71853 жыл бұрын
RIP Michel, you're a legend and the Roux scholarship is the greatest of all. Your legacy will live on for decades
@sheylaalbandozliard48526 ай бұрын
decades? you killed his memory in 40 years lol
@BRASASPATAGONICASАй бұрын
Desde el.ultimo rincon fel.llaneta en Torres del Paine Chile se agradececeste video.
@guillermosarapura39164 жыл бұрын
Rest in piece chef. We will truly remember you. Thank you for everything you’ve taught us.
@sambeanland87074 жыл бұрын
R.I.P
@kevod093 жыл бұрын
Rest in peace 🙏🤝
@cruzjefferson61912 жыл бұрын
You all prolly dont care at all but does any of you know a trick to log back into an instagram account?? I stupidly lost my password. I appreciate any tips you can give me!
@angelobobby44752 жыл бұрын
@Cruz Jefferson Instablaster :)
@cruzjefferson61912 жыл бұрын
@Angelo Bobby Thanks for your reply. I got to the site thru google and im trying it out atm. Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
@michelledennett59 Жыл бұрын
R.I.P. Michel, one of the greatest chefs. Sadly missed but you live on in your books, videos and scholorships. Merci.
@MrQuickrebuttle6 жыл бұрын
5:06 "This is called mise en place" xD
@writereducator4 жыл бұрын
Being a vulgar American, I use brioche dough to make morning buns with more butter, cinnamon, and brown sugar.
@CounterCultureCantCount4 жыл бұрын
Nothing wrong with that, I'm French and I approve.
@mariannesouza83264 жыл бұрын
Elec 😀👍🏼
@CooManTunes4 жыл бұрын
Shut the fuck up, idiot. American dining is some of the best, no matter where you're from. Your sense of sarcasm really sucks.
@herr.goreman3 жыл бұрын
@@CooManTunes doubt.
@johnmajcher57263 жыл бұрын
writereducator. You are AOK in my book! What time is bkfst?!!
@HooperWest5 жыл бұрын
Michel Roux = Legend
@johnmajcher57263 жыл бұрын
Class act, both. Truly humble for having such experience and skill.
@africanpride696 жыл бұрын
One of my fav indulgences when in Paris or Italy. Brioche with gelato, I swear the Italians made the perfect combination.
@MrRouge66 жыл бұрын
africanpride69 French is best, Madame
@marcomolinero58773 жыл бұрын
With hot chocolate. Oh my
@RyanLW8 жыл бұрын
i have never craved bread this much in my entire life
@Deimus3334 жыл бұрын
I will be trying this recipe today, in honor of the great Michel Roux. Rest in peace!
@amapparatistkwabena3 жыл бұрын
3:49 to 3:53 Any Frenchman watching just died a little bit inside, lol.
@mikedag11765 жыл бұрын
Love his baking techniques.
@cameronempey83505 жыл бұрын
No nonsense recipe I tried watching another video and I was like wtf are they doing this makes sense and it's very easy to follow!
@Momzie8087 жыл бұрын
I made this bread and it turned out wonderful!! My daughter & bf loves it, you can taste & smell the butter!!
@yuliasoesilo25967 ай бұрын
Hi, may I ask you if you put the dough in the cold room as in refrigerator? If yes, how long should it be in there? Thanks.
@buzza78407 ай бұрын
yes, otherwise you wont be able to shape it. 2h should do it.
I have yet to see anyone do brioche better than this.
@idaeinjaw21394 жыл бұрын
Rest in peace chef
@prathmeshchandwale15064 жыл бұрын
Gordon Ramsay left the chat..😂
@stephenpatuto65002 жыл бұрын
Killer chef !!!!!
@owen71853 жыл бұрын
If I lived here, I can guarantee my pants size will double in a short time😂 the patisserie looks divine
@virgilians1003 жыл бұрын
RIP Chef
@heathermarsh3425 Жыл бұрын
Lovely man very missed
@lukebroughan1928 жыл бұрын
I prefer Michel's design
@GodGunsGutsandNRA6 жыл бұрын
At Le Cordon Bleu we were taught to use warm milk, sugar, and fresh yeast, but to NEVER put salt into the Yeast because it could kill the yeast. Salt was to always be put into the dry flour mixture. I have also consulted many Chef’s, and they all say to NEVER put the salt in when proofing the Yeast. Why does Michel put salt in the Yeast on this recipe??
@GT-kq3fe6 жыл бұрын
It's preferred not to, but it's not an absolute "No". If there's little enough salt and the time it's exposed to the yeast before mixing the rest of the ingredients in, the yeast won't die. I mix salt and yeast frequently, and never had dud dough. The one time I had a dud - it's when I used water that was too hot...and it killed the yeast.
@Greenman4226 жыл бұрын
Hes an old man with his ways...hes always done a fine brioche this way why would he change anything? theres a lot of tradition in cooking for better or worse
@GodGunsGutsandNRA6 жыл бұрын
Greenman422 I guess if it’s not broke, don’t fix it. 😁😁😁
@actuallycoconutisnotanutbu30846 жыл бұрын
I thought the same. But most chefs say to not expose the yeast DIRECTLY into the salt. And in the video michel mixed the yeast with salt AND warmed milk. So i think the milk will prevent direct yeast exposure from the salt. Just my opinion tho. That guy is a legend. Wouldn't bother to argue with him
@yuriwang78614 жыл бұрын
At which Cordon Bleu?? Most French school or French chef ever tell you to use warm liquid...it is always cold water...but a lot of North America chef tell you to use warm liquid...
@russdiaz33644 жыл бұрын
Michel you made celebrity cruises shine at the beginning.now I can not say the same.but u were such a wonderful and brilliant chef.AS a waiter I had the privilege to taste most of your delicates and delicious dishes supervised by you. Just by now I discovered I love cooking and it's my passion. I would like to be granted with one of your scholarship s. To study with u. Madtet
@63bananabread2 жыл бұрын
this video just called me uncultured
@DG-mv6zw8 ай бұрын
Wonderful chef. Pity he didn't write a book. 😂
@nakahara2sunako72 жыл бұрын
Hello. I just want to know if they used unsalted or salted butter in this recipe? Thanks.
@morbidhippo2 жыл бұрын
Unsalted butter is ubiquitous in cooking so you can better control how much salt goes into your dish. This is particularly important for bread as salt will retard the yeasts activity and affect the time of the rise. Salted butter is usually just used as a spread.
@jac93012 жыл бұрын
You can use both....there's a reason to use unsalted but it's not a life or death rule.
@midcitygym3 жыл бұрын
Bravo,
@vojtasjedyny4 жыл бұрын
Voila. :-)
@porp1093 жыл бұрын
4:31 what a familiar accent 🤔
@SimisKitchenDiaries6 жыл бұрын
What does blend flour mean?
@liambrennan17174 жыл бұрын
He said plain flour
@Ryan611213 ай бұрын
Salted
@marcvdm11112 жыл бұрын
We all know the brioche is by origin a recipe from Normandie France. Using Swiss butter: nothing wrong with it (although I always wondered why in CH you could buy two kinds of butter: cooking butter and table butter which costed about 3 times more as the cooking butter. Cooking butter IMHO had a better taste anyway). The way the brioche is made here is exactly the same as it is made in Normandie, although they put one egg more, and more butter).
@jac93012 жыл бұрын
Butter is butter, if it's made in the right way you can use it for anything but apart from melting the butter and straining the solids the only "cooking" butter is ghee.
@moniquehebert1787 ай бұрын
How much more butter?
@pluswearboutikpluswearbout47706 жыл бұрын
The butter is salted or unsalted
@yodachef6 жыл бұрын
unsalted
@CooManTunes4 жыл бұрын
Unfortunately, I live in Commiefornia, so I can't get fois gras. For now...
@oofa1engineer4 жыл бұрын
Is it 6 ml of milk only? @ 2:30 or 60 ml?
@idaeinjaw21394 жыл бұрын
recipe here www.redonline.co.uk/food/recipes/a500981/michel-roux-s-brioche-dough/
@frankcaccamo35683 жыл бұрын
60ml
@koray_2 жыл бұрын
I was also looking for this :) I think he says 6 ml but it 6 is very little for this recipe? There are a lot of michel roux recipe on web and they say “70 ml lepid milk”
@sohosh5 ай бұрын
makes me think that the people who said that it is a great recipe and that they had great results are telling tales! Also, they have a comment that people should try recipes to understand how hard it is and to appreciate going to the restaurant. It kind of gives them away. @@koray_
@HooperWest5 жыл бұрын
😛
@craigwilson97975 жыл бұрын
michel roux made a pot noodle for lunch and was dissapointed he only got 2michelin stars for it
@TraceyOfficial3 жыл бұрын
min 2:36 this is the first time i've seen someone mix the Salt and the Yeast, is that right? well, if its a 3 star Michelin Chef then who am I to question!
@ammagemnon3 жыл бұрын
He's using fresh yeast, not dry. It has more moisture and perhaps can tolerate direct contact with salt much better.
@Collin12153 жыл бұрын
@@ammagemnon actually it’s even harder to kill dry yeast
@nilgunozturk-pehlivan7500 Жыл бұрын
I wanted ask to the same question. Did you try?
@StaySharpFacas9 жыл бұрын
Great recipe, great taste. Even using an industrial oven could not tear the loaf like that. Where's the secret?
@pierluigiberardi8677 жыл бұрын
Euclides Netto 48h raising
@StaySharpFacas7 жыл бұрын
Pierluigi Berardi thanks, I did a 24h one. I'll try that
@pierluigiberardi8677 жыл бұрын
Euclides Netto if you need a more soft brioche use either a few grams of amylase or just reduce yeast and increase the raising up to 72h by using the fridge. I advice the use of amylase if you are not going to wait for longer. Please let me know ;)
@StaySharpFacas6 жыл бұрын
Pierluigi Berardi Can you believe I just read this? Im doing brioche tonight and came back for the recipe! Will try the 72h tais e with less yeast, I dont have amyalase so easy in Brazil! Thanks
@peachesmonroe2516 жыл бұрын
Euclides Netto How did it turn out this time?
@frankcaccamo35683 жыл бұрын
Has he passed away. RIP 🙏😰🌹
@Omnis23 жыл бұрын
8:41 Michel has an asbestos hand haha
@vp56333 жыл бұрын
*had
@andiparker37332 жыл бұрын
Most chefs are like this... it amazes me how they can grab hot stuff with their bare hands!!
@wpetersejt6 жыл бұрын
Are you really mixing the yeast with salt? Won't it kill the yeast?
@Sgtassburgler6 жыл бұрын
Yeast is pretty well adapted to saline conditions.
@Diabolus19786 жыл бұрын
Dévmon Peti it's only for a very short time. They use fresh yest and it dissolves in 30 seconds and won't stay that long in the water as if u would use dry yeast
@newworldorder80026 жыл бұрын
Yes it kills the yeast this recipe doesn't rise.
@DG-mv6zw8 ай бұрын
Nonsense. The salt won't affect the yeast at all. But do feel free to propagate the myth.
@biancahotca32446 жыл бұрын
so whats the difference between a brioche and a challah bread
@buddinmaplestory6 жыл бұрын
The butter. Good brioche will have a butter content of around 70% or higher, while challah will never have anywhere near as much, if any butter. This means that brioche is much more soft and decadent, and will also keep for longer before going stale.
@JesusGarcia-Digem4 жыл бұрын
Ravi zacharias is one of my favorite Christian Apologists, the brioche bread is always bombay.
@DG-mv6zw8 ай бұрын
@@JesusGarcia-DigemAfter him sexually assaulting so many women, is he still your favourite? "These people honour me with their words but their hearts are far from me." - Jesus.
@iluvindia019 жыл бұрын
I did exactly everything u showed, but the product didn't come out as good, it was crumbly too buttery cud not slice as it was breaking... 350 gms of butter for 500 gms of flour and the rest...I made it using kitchen aid, I love Roux brothers they r my favorite, I hv their video making puff pastry which was recorded in the ninety's, so wat went wrong?? 😢
@jinnokulet9 жыл бұрын
If you did the measurements right, I'm guessing the oven was too low which caused the butter to split. My guess is you need to cook out the outside first to seal the butter in and then lower the temp to thoroughly bake it. Just a hinch :) btw, did he say 6 ml of milk and 350 g of butter?
@bygnahzdivad9 жыл бұрын
Well, I think you're probably right, because if you're from the states and thought when they say to cook it at 180, you thought it was 180 F, but it's actually 180 C, which is about 350 F. Another reason could just be the fact that the oven is not as good as the ones in a professional kitchen; professional kitchens have more consistent, accurate ovens that can change the humidity and air flow atop of changing the temperature of the oven. There's also the fact that the cook's skills aren't up to par, because a lot of cooking is about timing and intuition bore from experience. Especially if it is baking, because without experience, you wouldn't notice the changes in the product when you're using it, which effects the end results. And lastly, it's unlikely that the ingredients used were exactly the same, because it's not the same everywhere in the world (I know it's touche). For instance, the butter used Europe generally have a higher fat content than the butter used in North America, although it's only about a 3% difference, it still means that the product will be different and there is a taste difference. So, it's not really a surprise that their product didn't turn out as well, especially, if this was their first time doing it and they've never had any previous kitchen experience in a professional environment beforehand.
@daughneatkinson80928 жыл бұрын
+David Zhang how to make a boungonvillia
@daughneatkinson80928 жыл бұрын
+Daughne Atkinson how to make a boungonvillia
@JanJPoulsen6 жыл бұрын
Americans and their stupid measurements. They should switch to the metric system :) Cup-measures are for kids and illiterates :)
@tombonomy5 жыл бұрын
little toot at 4:40
@unknownsomeone10702 жыл бұрын
How much milk did he add? I can tell with his accent
@sethb95456 жыл бұрын
I see Kitchen Aid Mixers are used world wide I sure like mine !!!
@THuynh75396 жыл бұрын
Seth B 3
@stevefromsaskatoon8305 жыл бұрын
Me too and cheap, only like 700 hundred bucks for a good one lol
@writereducator4 жыл бұрын
My favorite man toy.
@msbrownbeast2 жыл бұрын
3:52 The man says Swiss butter is much better than the French butter,
@zimzimma56882 жыл бұрын
There's probably plenty of butter better than French butter. The thing is the French keep loudly telling us that every French food thing is the best and we just accept it. A lot of the time they're right of course, but not always.
@msbrownbeast2 жыл бұрын
@@zimzimma5688 Could be. But I find that European butter in general tastes better than what is produced in North America. It has a much creamier, rich taste.
@danemon8423 Жыл бұрын
@@zimzimma5688 it's not even the french telling their butter is better. It's literally food "experts" in every other country . French butter is actually used a lot morre in pastry. A lot of bakeries import their butter from france for their pastry
@Cruz0e11 ай бұрын
wtf 360p
@eighty_more_or_less5 жыл бұрын
m'sieu, you are wearing your watch and ring !!!
@jaczekdertuerke5 жыл бұрын
what is "m'sieu"?
@Kehlst5 жыл бұрын
Wed ring is permited.
@yvonneb75244 жыл бұрын
@@jaczekdertuerke short cut - Monsieur
@DG-mv6zw4 жыл бұрын
@@yvonneb7524 No it's not. The abbreviation has an "r" at the end!
@mygirldarby4 жыл бұрын
Why does that matter? He's not making the dough with his wrist and his ring is solid, without crevices for germs to hide. I'm sure under anyone's fingernails is worse.
@mimihulse8739 Жыл бұрын
Oh no,,I put 2 dry east packages which was DRY…..
@iluvindia019 жыл бұрын
Tried the recipe did not work at all very sad!!😡
@ahpadt9 жыл бұрын
Buy the book ;)
@markdarkside38376 жыл бұрын
2:30 is he saying 6ml warm milk?
@oofa1engineer6 жыл бұрын
Mark Whitehead?
@markdarkside38376 жыл бұрын
Raouf Elhennawy what’s your question? Do you not understand what I am asking?
@arumhasbullah79955 жыл бұрын
@@oofa1engineer thank you for sharing the link 😊
@DG-mv6zw4 жыл бұрын
Yeah, sounds line he did say 6mls
@kh_qft7622 жыл бұрын
More like 60ml 6 doesn't make sense
@cherkas0093 жыл бұрын
Swiss butter much better than French butter
@dinaislam695 Жыл бұрын
500gflour
@anneann3073 Жыл бұрын
👍. bottom part is the blackhole, upper part is human soul. the creation of human desires (in the nerve system) of life, sex, tastes, beauties, wealth, music and etc, are all from the bread, butter and sugar. The "sugar" serving the nerve system from the grains has no desire. the desires for meat, power, wealth, addictions and etc, were created by heavens.
@albertledesma51734 жыл бұрын
Did they seriously NOT show the inside of the brioche or did I miss something?!?!
@Snowili4 жыл бұрын
1:30
@albertledesma51734 жыл бұрын
Snowil Yeah thanks, but I meant the one they freshly baked.
@Amond4 жыл бұрын
Albert Ledesma that was freshly baked, they just showed it first..
@gerardjones78814 жыл бұрын
It's better with milk This is too dry.
@GodGunsGutsandNRA4 жыл бұрын
Gerard Jones That was what he said.....warm milk!
@newworldorder80026 жыл бұрын
This recipe isn't very good.
@DeepakIyerp5 жыл бұрын
Please share your recipe your greatness
@mariannesouza83264 жыл бұрын
New Worldorder Please direct us to your channel and your video of an excellent brioche! 😂
@Debbieanne518 жыл бұрын
eww not foie gras, tubes rambed down the ducks throat to force feed!!! horrible!!!
@marygarzon5257 жыл бұрын
I've seen some farmers also nail the ducks feet to the ground. I refuse to serve fois gras in my restaurant
@TheDarwiniser6 жыл бұрын
rumour has it they even insult the ducks constantly, and sticks signs on their backs saying things like Hit Me and Im Stupid. The hysteria surround foie gras is limitless.
@aussiedonna504 жыл бұрын
Lol at this guy’s over inflated ego & the way he begs for complements