Brioche Mousseline

One of my favorite baked goods is brioche (especially brioche mousseline) because of its texture. Its crumb is very airy with a golden crust and buttery aromas. Simple and divine at the same time. This version was slightly adapted from Philippe Conticini recipe. This brioche has NO milk and it is high in butter. The kneading is quite long because the eggs and butter need to be well absorbed, but it’s worth it. I suggest 15 minutes in a stand mixer at a lower speed before adding the butter.

Full recipe:
https://www.chefrachida.com/brioche-mousseline/

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Видео Brioche Mousseline канала Chef Rachida