This class is being offered virtually.
Brioche is one of the most satisfyingly rich breads in the world. And while it might seem a little trendy (brioche burger buns are popping up on many restaurant menus), brioche has been around for over 600 years and is believed to have originated in France with the Normans.
If you’ve never had the pleasure of a soft, buttery slice of brioche, let us fill you in! It's really a small step away from being a pastry. It has a golden color and a rich, soft texture from all the eggs and butter added to the flour, yeast, and salt. It’s great on its own, of course, but it makes rich bread pudding and French toast, and takes sandwiches and burgers to another level.
In this two-day class*, we’ll teach you how to make brioche dough, shape it, and bake it to perfection. You'll get plenty of hands-on practice in class with mixing, kneading, and proofing yeasted doughs—and you’ll be amazed by just how much butter you knead into the dough! We’ll also show you how versatile brioche dough is in a variety of recipes both sweet and savory.
On Day One, we’ll make one or two or more batches (your choice) of the brioche dough, before refrigerating it overnight; discuss the multitude of recipe possibilities for brioche; and then demonstrate how to transform one batch of brioche dough into our honey-almond Bee Sting Cake with vanilla bean pastry cream. On Day Two, we’ll take our prepared batches of brioche dough and teach you how to make three more delicious treats, each made with one batch of dough: a dozen brioche burger buns; one loaf of sweet Craquelin, the national bread of Belgium, enlivened with orange zest and sugar cubes soaked in Grand Marnier; and both sweet (chocolate) and savory (sausage) versions of en croûte.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the delicious brioche baked goods you made in class.
* Please note, this virtual class takes place over two consecutive days. Depending on how much brioche dough you want to make, you’ll have the option of making brioche burger buns, Craquelin, Bee Sting Cake, and the sweet and savory en croûte. (You can make all the recipes in class, you'll just need more dough–one batch for each recipe–and hungry mouths!)
What our guests have to say about this class:
It's a super approachable teaching method—not intimidating at all and so informative! —Melanie
It was a very fun class, challenging but instructors were very encouraging with technique and methods. They gave great advice on alternative toppings and ingredients because of allergies. —Elizabeth H.
So much fun—energetic, enthusiastic instructors that keep it simple and practical—builds your confidence that you can do this at home. I can't wait to get started making my own brioch buns for some amazing black bean burgers. —Diane S.