- 250g de farine<\/li>
- 5g de sel<\/li>
- 25g de sucre<\/li>
- 10g de levure fra\u00eeche de boulanger<\/li>
- 150g d’oeufs <\/li>
- 100g de beurre mou<\/li>
- 1 \u0153uf entier battu pour la dorure<\/li><\/ul>\n\n\n\n
Les \u00e9tapes de la pr\u00e9paration de la brioche Nanterre :<\/h3>\n\n\n\n
- Dans la cuve de votre robot, versez la farine, le sucre, le sel et la levure et les 3 \u0153ufs. Veillez \u00e0 ce que la levure ne soit pas en contact avec le sel tant que le batteur n\u2019est pas en route, au risque que le sel br\u00fble la levure.<\/em><\/li>
- Commencez \u00e0 p\u00e9trir \u00e0 vitesse moyenne jusqu\u2019\u00e0 ce que le m\u00e9lange soit homog\u00e8ne.<\/li>
- Ajoutez ensuite le beurre coup\u00e9 en morceaux et continuez de p\u00e9trir \u00e0 vitesse moyenne pendant 20 minutes. Plus la votre p\u00e2te sera p\u00e9trie plus la mie sera filante.<\/em><\/li>
- Filmez ensuite au contact de la p\u00e2te et laissez lever pendant 2 heures.<\/li><\/ol>\n\n\n\n
2 heures apr\u00e8s<\/em>…<\/p>\n\n\n\n
- D\u00e9gazez d’abord votre p\u00e2te en y enfon\u00e7ant votre poing \u00e0 plusieurs reprises.<\/li>
- Placez alors la p\u00e2te \u00e0 brioche dans un papier film 10 minutes au cong\u00e9lateur. Cela permet de stopper l\u2019action de la levure et la rendre plus facile \u00e0 travailler.<\/em><\/li>
- Sortez la p\u00e2te du cong\u00e9lateur et divisez-la en 8 morceaux d\u2019environ 72 g.<\/li>
- Farinez votre plan de travail et boulez chaque morceau de p\u00e2te. Rabattez la p\u00e2te pour former une petite boule que vous faites tourner sur le plan de travail au creux de votre main.<\/em><\/li>
- Placez vos boules, deux \u00e0 deux, dans votre moule \u00e0 cake beurr\u00e9. C’est la disposition des petits patons qui en font la brioche dite \u00ab\u00a0Nanterre\u00a0\u00bb.<\/li>
- Laissez monter une heure \u00e0 temp\u00e9rature ambiante.<\/li><\/ol>\n\n\n\n
1 heure apr\u00e8s …<\/em><\/p>\n\n\n\n
- Battez l\u2019\u0153uf pour la dorure et badigeonnez le dessus de la brioche \u00e0 l\u2019aide d\u2019un pinceau.<\/li>
- Enfournez ensuite pour 25 minutes \u00e0 180\u00b0 en surveillant bien la cuisson. Si la brioche fonce trop pendant la cuisson, placez une feuille de papier aluminium pour \u00e9viter qu\u2019elle ne br\u00fble sur le dessus.<\/em><\/li>
- Laissez enfin refroidir la brioche puis d\u00e9moulez-la. <\/li><\/ol>\n\n\n\n
Votre brioche est pr\u00eate \u00e0 \u00eatre d\u00e9vor\u00e9e.
L’astuce pour que votre brioche garde son moelleux pour le petit d\u00e9jeuner du lendemain : Tout juste sortie du four, placez votre brioche encore ti\u00e8de dans une boite herm\u00e9tique.<\/p>\n\n\n\n![\"Coin](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/05\/BriocheNanterre2-1024x1024.jpg\")
<\/a><\/figure><\/li>![\"Brioche](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/05\/BriocheNanterre3-1024x1024.jpg\")
<\/a><\/figure><\/li>![\"Brioche](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/05\/BriocheNanterre4-1024x1024.jpg\")
<\/a><\/figure><\/li>![\"Brioche](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/05\/BriocheNanterre5-1024x1024.jpg\")
<\/a><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"Le dimanche matin rime syst\u00e9matiquement avec gourmandise. C’est pour moi le seul jour ou je m’octroie le petit plaisir de manger du pain ou de la brioche… car le dimanche, on a le temps ! Je vous propose aujourd’hui de pr\u00e9parer une brioche Nanterre pour le petit d\u00e9jeuner, c’est une brioche \u00e0 la mie filante, … <\/p>\n","protected":false},"author":1,"featured_media":1382,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[218],"tags":[7],"class_list":["post-1370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pains-et-brioches","tag-brioche"],"yoast_head":"\n
Qu'est-ce qu'il y a pour le petit dej ? Une brioche Nanterre !<\/title>\n<meta name=\"description\" content=\"Le dimanche, on a le temps, alors on se fait plaisir ! D\u00e9couvrez la recette de la brioche Nanterre \u00e0 la mie filante et bien gourmande.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dieze13.com\/blog\/quest-ce-quil-y-a-pour-le-petit-dej-une-brioche-nanterre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu'est-ce qu'il y a pour le petit dej ? Une brioche Nanterre !\" \/>\n<meta property=\"og:description\" content=\"Le dimanche, on a le temps, alors on se fait plaisir ! 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- Laissez enfin refroidir la brioche puis d\u00e9moulez-la. <\/li><\/ol>\n\n\n\n
- Dans la cuve de votre robot, versez la farine, le sucre, le sel et la levure et les 3 \u0153ufs. Veillez \u00e0 ce que la levure ne soit pas en contact avec le sel tant que le batteur n\u2019est pas en route, au risque que le sel br\u00fble la levure.<\/em><\/li>
![\"Coin](\"https:\/\/dieze13.com\/blog\/wp-content\/uploads\/2021\/05\/BriocheNanterre2-scaled.jpg\")
<\/a><\/figure><\/li>