Brioche molds Ø 6 cm 12 pieces

Brioche baking dishes

Oh lala! Une Brioche parisienne! A French classic, which should not be missing at the French breakfast. With this brioche baking pan you make 12 brioches at the same time. The brioche is a yeast pastry, which is indispensable next to the baguette on the breakfast table in France. Nowadays, there are many different ingredients that like to be mixed in. That is why many people confuse the brioche with the plait. Popular ingredients are rum, brandy or .Orange blossom water The brioche mold has a diameter of 6 cm at the top and 2.8 cm at the bottom. At the same time the height is 2.5 cm.

For a classic brioche dough you need:

30 g egg8 g
whole milk8g

sugar80g


white flour4
g baker's yeast40g




butter2g





salt1
. Mix the egg and milk together and dissolve the granulated sugar in it.
2. then mix the liquid with the flour and yeast.
After mixing for 2 minutes, add half of the butter and salt and knead into a smooth dough. For this you can use the Dough kneading machine NOVA or the Hand mixer use. 4.
Add the rest of the butter and knead into a malleable dough. The dough is ready for further processing when you can pull the dough apart at the sides and the paper-thin dough does not tear in the middle. This test is also called window test.
5. after a short relaxation, the dough can be portioned into 12 small balls. Put the portioned dough in the refrigerator for one hour.
6. now unfilled or filled brioches can be made in the brioche baking pan.

Filled Brioche Parisienne

The divided pieces of brioche dough are rolled individually into a ball, then flattened with the palm of the hand and filled with various fillings. Special attention must be paid to the closure so that the filling does not escape later. The filled brioches are now placed in the lightly pre-greased brioche mold.

Unfilled brioche buns

For the classic version (head brioches), shape 2/3 of the dough into a ball and make a hole in the center of the dough with a wooden ladle. Shape the remaining third of the dough into a small ball and roll it into a slight point on one side. Place the head, round side up, into the brioches cavity. The finished brioches now go into a lightly pre-greased brioches mold.
7. cover the finished brioches with a dough plastic and let them stand at a warm room temperature for 60-90 minutes. This process is called piece proofing.
For example, after a bread dough has been shaped into its final form, now comes the piece proofing. The piece proofing should take place at a room temperature of 25-30 °C and a relatively high humidity. This is achieved, for example, with the help of a dough plastic. The whole thing is left to stand for approx. 20-180 minutes (depending on room temperature and dough). For bread, one also likes to use a so-called proofing basket. In this phase of development, an increase in volume is again visible.

8. after piece proofing, brush the proofed dough pieces with ice cream spread and bake the brioche in the convection oven at 180 °C. Bake for two minutes without steam, then 6 minutes with steam.

As fillings are suitable both sweet and savory creams

Our favorite is this delicious cream cheese with bacon filling. Of course, you can omit the bacon for a vegetarian version. You will need
:40 g cream cheese15
g bacon10
g parmesan cheese1
clove of chopped




garlic2 g chopped parsley2
pinches of pepper1
pinch of saltPlace
the cream cheese and the parmesan in a bowl. Fry the bacon cubes in a frying pan and add them to the cheese. Now add the garlic and parsley and mix well. Finally, season the filling with salt, pepper and other spices. So that you can work the filling into the brioche dough, you now take the silicone mold hemisphere Ø 3 cm to hand. Fill the cream cheese cream into this silicone mold with the help of a piping bag. The whole silicone mold is now placed in the freezer for 2-3 hours. As soon as the filling is firm, form a hollow in the brioche dough ball with your fingers and place the frozen filling inside. Now close well, put the brioche dough in the brioche pan, press well in the brioche baking pan and bake. The filled treat is ready. Before you can eat the brioche, you should let the brioche cool down so that you do not burn yourself.

Where does the brioche parisienne come from?

Originally, the yeast pastry is believed to have come from Normandy. This is where the butter was made in the Middle Ages. The first written recipe was written in 1742. Incorrectly, the word brioche was translated into other languages as cake, which is why Marie Antoinette's mistake was never properly clarified. Because sources state that she never said her famous sentence "If they have no bread, let them eat cake". Originally the sentence is called: " S'ils n'ont plus de pain, qu'ils mangent de la brioche. " and comes from Jean-Jacques Rousseau a few years before the French Revolution. In fact, at that time, the brioche was baked with little butter or sugar and was more like white bread than today's brioche bun.