lapins briochés de pâques. Ma recette de pains briochés à la maison facile.

little bunnies aren't cute right in the rabbit's eye and yes friends today hello to all this bakery don't talk we're going to learn how to make little bunnies like that in the middle of brioche with the little vintage little pasta chocolate it's going to be frankly a little happiness to share with you especially perfect to make with family in the joy and good humor friends follow the recipe well you will know everything and you will be the kings of the little rabbits for the ingredients g 500 g of t45 flour cost 55 that's more than a sphere 9 grams of salt I have 60 g of sugar I like fresh yeast 15 g don't forget if you only have cuttlefish you put about 7 g that will be more than enough for liquids I'll explain the technique to you I need a total of 2,300 g of liquid, or about 60% I'm going to break new and depending on the weight of the egg I'm going to adjust with the dose of is given that i know i need 300 but i will go up with my milk at 300 like that no matter the size of your egg the weight you will have the right weight of liquid and for my banks so I take them out in about thirty minutes 150 g like that it will be at room temperature it will be good for kneading I take my mixer bowls I always put my liquids first to avoid flour dust and that it mixes well I put all my dry ingredients I put my hook my little pigtail and I'm going to knead four minutes in first speed don't forget that baking is precision I take my little timer offers four minutes at that speed there in first town and six minutes in second gear second gear that's a bit faster and so it's after six minutes with I slow down so there I'm going to have a dough that's going to be well kneaded even in this case a little bit there's no problem and I'm going to take my butter which is a little warm and I'm going to put it down nicely so me this that I do I cross them between my fingers always the same technique the story that it is fine and kneaded priests we let it turn for four five minutes like that and it will be perfect friends as we knead to finish I show you the technique football so I take my fiberglass papers here I am simply reading greece and there it will save me from adding flour and I always say excess flour after kneading it is not good so I take my paw and well kneaded I slide it on my sheet so there I see that my network is well done that my paw and not too hot everything is good I will take it in my hands so there it is very smooth it is perfect nickel I go put it on my sheet and I'm going to flatten it by hand or roll it's not a problem that's the ultra fast version so here I have a thickness of about a centimeter I'm going to cover it with another paper or film to me I do it with the paper to avoid r for him I always repeat I move on my plate so friends the technique is always the same when I have to lower but brioche bread on my plate will have to be careful with the fermentation the little pro technique the dough I will place it and for 20 minutes in the freezer or that I place it above in the ice cube tray there the principle with this technique is to stop the fermentation so that the yeasts do not consume all the sugar and after that it couldn't actually be forced so I'm blocking my fermentation for 20 to 30 minutes then I'm going to move it to the fridge in the fridge at 4 degrees so it's going to be very stable and I'll use it I can leave it 12h game can leave it 24 hours me I'm going to take it back this afternoon as my son comes back and it will be perfect here you go for the little technique after two hours in the fridge at 4 degrees I have a little time to be able to work then what i will do i will s divided but milk breads here I'm going to divide 6 to 80 grams to make my little Easter bunnies and the rest I'm going to do one in terms and you can divide them according to your desires no worries let's go on to the division I place my paw on my shaping mat you can find the link under the video it's super practical it avoids flour and and putting it off I make small lines and I divide at the desired point so I I I'm going to do but if rabbit at 80 grams then suddenly I have 7 at 80 grams and I made a little nanterre so there I divided eight balls at 50 grams that I'm going to put aside that I'm going ball I'm going show you then for the shaping of the little rabbits always given that it will be a shape that we will lengthen to 40 cm we will have to do a long shaping so we will do like a little bastard I will degas fold a first time and with my thumbs a second time in the same direction and I will have what is called e a bastard shaping if you have small pieces like that you put them all inside and you put the most aesthetic side on your work plan you tap with your fingers or with your hand and do the same operation everything on the inside is once again and you will see that if you shaped you will have a pretty bastard shaping to make your balls for your nanterre the pretty side on your work plan you put the push in the middle and you fold and you turn the milk bread anti-clockwise all on the middle and you will see after pinching yourself and you will have a ball already well done you press with your hand and you turn your hand in the direction reverse and there you have a perfect ball all your rock buns are shaped wanted to leave years tents for 10 minutes although open and you if you want you can do a relaxation even in the fridge me I'll leave it up to you ambient temperature because they are very cold then I'm going to take a mold to make my little Nanterre so the mold is 28 by twelve plots and there I'm going to put my 400 g of bad it will be perfect so I can place them directly in my mold that's really the simple and effective little trick for children it's good they don't eat bread as we say at home and that's going to leave afterwards for an hour and a half at 27° come on let's go for the shaping of our rabbit so if necessary you put a little bit of flour on your work surface or on your shaping cloth have gas generously hop we are going to fold a first time like to make a baguette I will turn my rabbit over and I will fold a second time and the last in the same direction I come well passed and I hit with the palm of my hand at this moment I give pressure on my hands to lengthen my rabbit so I will do a length of 40 cm here then I gonna cut u pretty much don't head a little diagonally 10 cm and the small one only on the end when it's done I'll roll up clockwise like a snail the base of my bunny I place it on my plate I'll place the tail it is in this direction I will place it under the body here and for the head I will cut the little ears and I want to place them directly on my plate to avoid having to touch them and here I have my little rabbit which is beautiful which is done it will just need little eyes to do here is when the little rabbits are ready are shaped for growth we will leave for about an hour and a half pushed at 2am sees about 26 27 degrees so the goal you put in your oven off with a bowl of hot water it will be perfect otherwise in a slightly warm room it will be nickel come on let's go to talent for the child tomorrow at wii with the light it's better friends we are going to put our fake in the preheated oven at 160° so I show you p To preheat your oven we will choose heat at the bottom more ventilated or than ventilated it works very well and we will put it on 160 degrees so we little rabbit are there they are well inflated are very plump perfect here they have - doubled in volume we going to get ready our little gilding so there as usual I updated that I broke and for once I changed a little bit I updated and a little full cream that's a little bit I don't know I haven't weighed but we'll see if it shines a little more it's going to be very nice and suddenly for the eyes of our rabbits so several solutions are available to us good well there I'm a little speedy there is several solutions either you take small raisins and there I did not find any that you cut either I took a bar of chocolate boats or a small nugget anything if you have small nuggets it's still better and suddenly I'm going to cut my bar to make small squares and it will be useful for my y them of my rabbits here for the studio for the pain it's gone so I come to cover my little rabbits the little ears then we take our little pieces of chocolate more or less big where our grape seeds and we come to mark the eye if you want to lean a little more with the knife and here is my rabbit which is well done with its little eye, let's go to the oven for about 15 minutes at 160 degrees is like my oven is not very big earthy people who are there I'm going to leave it aside and I'll bake it after my little pieces friends we're going to check its end of cooking it's been fifteen minutes oh they're good back and its million the little ones in pineau not don't hesitate to adjust according to your ass are often your oven so it's fine here it fits it's going to cool down nicely we can take them out just to show you the little dental bun quite big quite bulky we're going to brown it nicely and according to your desires you can m add a little sugar drink the children so that it is really there is not because a solution friends it is sugar sugar or chocolate and therefore we will bake it at the same temperature 155 160 degrees for about twenty thirty minutes and above all to make sure that you're done properly at the end you put a thermometer and you must have at least 92 93 to create there it's perfect to finish in style for those who want it it 's not mandatory we're going break a little bit of dessert chocolate we're going to have a bain-marie so a saucepan has water a saucepan in which I'm going to put my chocolate gently melted and we're going to dip the little legs of a pine tree or in it good there, friends, nothing is obligatory, that's really the delicacy par excellence, I put half a tablet up, melted in a bain-marie above all, and as soon as these melts, we don't fill up in your little chocolate and well melted there, we meet takes our little by little us and have been worth soaking the paws why not the little one that also a little fumbled in not burning you and here it is and not greedy to follow the little bread let's put it on the plate to dry here we go let's go let's go for the tasting go I 'll show you one closer because there frankly they are too cute and look at me that there that one her if she is not beautiful the little nanterre laon brioche bread that's going to be perfect for breakfast I have to show you that more closely when even look at that if that's not pretty little rabbit go with the little tail and the feet of pasta come on we'll go to the tasting honestly if it's not beautiful it's good as usual debrief the food full frankly the little one chocolate shot there frankly it makes the difference too good and there I can tell you that you are going to enjoy yourselves with your family it is going to be a real moment of sharing and happiness his friends I say thank you very much for following me as habit we subscribe we share we even you push ble us and tell you see you very soon would like to greet friends