Richard Bertinet Apple Caramel Brioche

About Richard Bertinet

His Background

Richard Bertinet is a French chef, baker, and author renowned for his incredible baking skills and innovative recipes. He has been in the baking industry for more than 30 years and has trained at the prestigious Ecole Lenotre in France. Richard has authored several best-selling baking books and currently runs a successful baking school in Bath, England.

His Influence on Baking

Richard Bertinet has been a game-changer in the world of baking. He has introduced new techniques and approaches to traditional recipes, making them more accessible to home bakers. His expertise in combining flavors and textures has resulted in some truly mouthwatering creations, such as the apple and caramel brioche we will be discussing today.

The Magic of Brioche

What Makes Brioche Special

Brioche is a French pastry that stands out because of its rich and tender texture. It is made with high amounts of eggs and butter, which give it a unique flakiness and luxurious mouthfeel. Brioche dough is versatile and can be used in various recipes, including sweet and savory dishes.

The Different Varieties of Brioche

There are several varieties of brioche, ranging from the classic plain brioche to those filled with fruit, chocolate, or cheese. The apple and caramel brioche we will be preparing today is a delightful combination of sweet, tangy apples and luscious caramel sauce, all wrapped in a buttery, soft brioche dough.

Ingredients

For the Brioche Dough

• 500g strong white bread flour
• 1 tsp instant yeast
• 80g caster sugar
• 10g fine sea salt
• 250g full fat milk
• 140g unsalted butter, softened
• 2 eggs

For the Caramel Apple Filling

• 4 apples, peeled, cored, and diced
• 100g caster sugar
• 50g unsalted butter
• 3 tablespoons water
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Step-by-step Recipe

Preparing the Brioche Dough

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the softened butter, milk and eggs, ensuring they are all at room temperature. Mix until a soft dough forms. If using a stand mixer, mix on slow for around 4 minutes or until the dough comes together.
3. Knead the dough on a un-floured surface using the slap and fold method for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, mix on high for around 15-20 minutes or until you reach window pane consistency.
4. Lightly flour the top of the dough and a large bowl for proofing. Cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

Preparing the Caramel Apple Filling

1. In a heavy bottomed saucepan, melt the butter then add the apples and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns into a golden caramel color.
2. Add the cinnamon and lemon juice to the caramel mixture, and mix until combined. Set aside to cool.

Assembling the Brioche

1. Once the dough has risen, transfer to a flat and lightly floured surface, then flatten it out using your hands until you have a rectangular shape.
2. Spread the cooled caramel apple filling evenly over the dough, leaving a small border around the edges.
3. Roll up the dough tightly into a log, starting from the long edge closest to you, and pinch the seam to seal it.
4. Roll the log into itself to form a circular wheel and place on a baking sheet-lined 9-inch tin.
5. Let rise or an additional hour or until the dough has doubled in size.

Baking the Brioche

1. Preheat your oven to 180°C (350°F).
2. Whisk together an egg with a pinch of salt and brush onto the proofed brioche.
3. Using a mandolin, thinly slice an apple and use as topping and decoration on the brioche.
4. Bake the brioche for 25-30 minutes, or until golden brown and cooked through. Allow it to cool slightly before serving.

The Nutritional Breakdown

Before we dive into the delicious details of this recipe, it's crucial to comprehend the nutritional value that each bite of this Apple Caramel Brioche brings to the table. With the given ingredients, this recipe can serve up to 12 portions, each weighing approximately 166 grams.

Here's the nutritional information per serving:

• Calories: 365
• Carbohydrates: 50g
• Protein: 8g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 450mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 20g
• Vitamin A: 600IU
• Vitamin C: 3.5mg
• Calcium: 50mg
• Iron: 2.5mg

Tips and Tricks

• To ensure your brioche dough rises properly, make sure your yeast is fresh and active.
• When making the caramel for the apple filling, be patient and watch it closely to prevent burning.
• Feel free to adjust the amount of cinnamon or add other spices, such as nutmeg or allspice, to suit your taste preferences.

Serving Suggestions

Serve your apple and caramel brioche warm, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. It also pairs well with a hot cup of coffee or tea.

Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place the brioche in a preheated 180°C (350°F) oven for 5-10 minutes, or until warmed through.

Conclusion

Richard Bertinet's apple and caramel brioche is a delightful treat that combines the rich, buttery texture of brioche with the irresistible flavors of caramelized apples. By following this step-by-step recipe, you can bring this delicious creation to life in your own kitchen.

FAQs

Can I use store-bought brioche dough for this recipe?

Yes, you can use store-bought brioche dough as a convenient alternative to making your own. Just follow the steps for preparing the caramel apple filling and assembling the brioche.

What other fruit can I use in this recipe?

Pears, peaches, or plums would also work well in place of apples, or you can try a combination of your favorite fruits.

Can I freeze the unbaked brioche?

Yes, you can freeze the unbaked brioche. Arrange the unbaked slices on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag and store for up to 1 month. When you're ready to bake, place the frozen slices on a prepared baking sheet and let them thaw at room temperature for about 1 hour before baking as directed.

How can I make this recipe vegan?

To make this recipe vegan, you can replace the butter with a vegan butter substitute, use a flax egg or commercial egg replacer instead of eggs, and use a plant-based milk in place of any dairy ingredients.

Can I make this brioche ahead of time?

Yes, you can prepare the brioche dough a day ahead and let it rise in the refrigerator overnight. When you're ready to assemble and bake the brioche, remove the dough from the refrigerator and allow it to come to room temperature before proceeding with the recipe.