Let them eat cake! In French, Marie-Antoinette was actually referring to brioche! Celebrate the Bastille Day holiday by making the buttery “viennoiserie” with Apollonia Poilâne, CEO of the famed Poilâne Bakeries in Paris.
LIVE from Paris, Poilâne and food enthusiast and bioethicist Sudeep Rangi will lead an interactive masterclass and answer questions about baking techniques and the history of the infamous bread.
View list of ingredients below. The full recipe will be sent to the RSVP list ahead of the masterclass so you can follow along with the live demonstration.
Duration: 60 minutes
Sweet Corn Brioche
List of Ingredients
- 5 large eggs, at room temperature
- 1 large egg, beaten with 1 tablespoon (15 ml) water for egg wash
- 260 g (2 cups) all-purpose flour
- 240 g (2 cups) corn flour (very finely ground cornmeal)
- ⅓ cup packed (56 g) light brown sugar
- 1 package (2¼ teaspoons; 7 g) active dry yeast
- 2¼ sticks (9 ounces; 255 g) unsalted butter, cubed and softened until just pliable, plus more for the bowls and pans
- 2 teaspoons (11 g) fine sea salt
- 1 tablespoon (15 ml) orange blossom water (optional)
Apollonia Poilâne is the third generation to run the bakery founded in 1932 by her grandfather in the Saint-Germain-des-Prés district of Paris, and developed both in France and internationally by her father Lionel Poilâne.
Sudeep Rangi is a born on the Louisiana bayou, bourbon slinging, bubbles imbibing, bow tie wearing, bike riding, bread loving bioethicist based in Paris.