Master one versatile dough and make eight mouthwatering pastries your loved ones will crave. Joanne Chang, the James Beard Award-winning owner of Flour Bakery, will begin her class by showing you how to create the classic brioche loaf. Then, discover her professional secrets for twice-baked brioche slathered in almond cream, craquelin packed with candied oranges, brioche au chocolat and more! Once youve satisfied your sweet tooth, whip up savory treats such as cheesy brioche breakfast pizzas, and ham and cheddar hot pockets. For the grand finale, find out how to create Joannes famous sticky, sticky buns, the very buns that beat Chef Bobby Flays in Food Networks "Throwdown with Bobby Flay."
Meet your instructor, pastry chef Joanne Chang, as she walks you through the process of making brioche dough. Mix along with Joanne as she offers numerous tips for working dough in a stand mixer and teaches you how to assess when it's done. Then, learn to proof, shape and bake your dough into a traditional loaf.
Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne's own pull-apart brioche buns, no shaping necessary!
Looking for that perfect make-ahead recipe for special guests? Learn how to transform day-old brioche into a decedent treat soaked in almond syrup and topped with frangipane -- or almond cream -- and slivered almonds and then baked to a golden brown. Not only can you make each component days ahead of time, but the entire dish can be made up to two days before, too!