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), the funny thing is, brioche is on record as being made over 600 years ago. It is believed to have originated with the Normans. Many years later came the famous Marie Antoinette quote “S’ils n’ont plus de pain, qu’ils mangent de la brioche,” commonly translated as “If they have no bread, let them eat cake.”
In case you’ve never had the pleasure of a soft, buttery slice of brioche, we’ll gladly fill you in. It’s really a small step away from being a pastry (hence the translation from “brioche” to “cake” in Miss Antoinette’s quote). It has a golden color and 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 BAKE! class, the scent of butter will fill the room when you learn 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!
Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making classic brioche buns; a demo of the traditional round tête shape, chocolate-filled brioche roll; a savory brioche roll filled with sausage; and a sweet loaf called Craquelin, the national bread of Belgium! You’ll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs.
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all of your delicious baked goods, and dough to bake later.
What's Different When You Take This Class Virtually:
Please note that this class will take place over two days. You have the option of making rolls, Craquelin, Bee Sting Cake, en croute, or savory sausage rolls (you can make all five, you'll just need more dough and hungry mouths!) On the first day of class we'll talk about all the multitude of brioche possibilities. You will not have an extra dough in the virtual version of this class.
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.
|Dates for the Class||Class Format||Price||Class Status||Register|
Saturday, January 30, 2021 - 9:00am - 1:00pm EST
Sunday, January 31, 2021 - 2:00pm - 6:30pm EST
|Virtual Virtual||$85.00||9 spots left||
Thursday, February 11, 2021 - 12:00pm - 4:00pm EST
Friday, February 12, 2021 - 12:00pm - 4:30pm EST
|Virtual Virtual||$85.00||10 spots left||