From the Middle Ages to Easter, Vendée families feast on brioche, better known in the form of a waste. The dish crosses the centuries and evolves as much in its form which becomes braided, as its recipe which scented with orange blossom, butter brandy…. The brioche we know today was born in Normandy in the 16th century and finds its origin in the words “bris” and “nod”: stir. She came at that time from the Briochins, the inhabitants of Saint-Brieuc. But multiple roots surround its name, which we think may come from the verb “brier”, an old form of “to grind” in Norman or even from brie.

Getting a light, airy, golden and tasty brioche is no easy feat. This video shows us that it is possible to cook it in a jiffy, without an oven and with only five ingredients. The pastry obtained can be detached without a knife, simply by hand … A delight that settles in the mouth like a cloud. Comments are jostling in all languages ​​in the face of this success described as “perfection”. It only remains to imagine the explosion of flavors when the brioche is embellished with spread, jam, pastry cream or just plain.

The recipe for brioche as light as a cloud

  • 300 gr. of flour
  • 4 eggs
  • 30 gr. sugar
  • 30 gr. corn or rapeseed oil
  • 5 gr. dry or baker’s yeast

Pour the flour into a bowl. Add the four eggs, sugar and yeast. Mix. Add the oil. Knead by hand until obtaining a homogeneous and smooth dough. Shape into a ball and place it in a bowl covered with cling film. Leave on for about 30 minutes in ambient air. Expel the air by folding it down by hand. Shape into small, even balls and place them in a mold covered with cling film. Leave for another 30 minutes. When the dough is mounted, butter the surface of the balls (optional: leave for another 15 minutes, making holes in the cling film).

Steam or cook in a bain-marie for about 25 minutes, covering the mold with a lid.

Many people then give their tips for successful steam cooking using a basket or a couscoussière. Others prefer the bain-marie mode.

Also to discover: Christophe Michalak makes an incredible soft brioche by replacing the butter with an unexpected ingredient