Learn how to make a complete and traditional French Breakfast along with our Chef. Nick Saraf only on Get Curried!
Nick Saraf in the second episode of his Foodlog brings to you the traditional French Breakfast platter which mainly consists of Baguette, Puff Pastry for Croissants & Pain au Chocolat, Brioche and Marmelade. Commonly known as 'The Continental Breakfast', French Breakfast is the second most popular Breakfast in the world. This Episode of French Breakfast is divided in to three parts. Enjoy watching these French breakfast platter and do posts your comments below.
Brioche
Ingredients:
300 gms/2 Cups Flour
38 gms/1/4 Cup Sugar
8 gms/ 1 & 1/2 tsp Salt
5 Eggs
20 ml / 1& 1/2 tbsp Milk
38 gms / 3 tbsp Yeast
Method:
Sift the flour, add castor sugar and salt. In a separate bowl, take 4 eggs and 1 eggyolk and add milk to it, wisk it. Add the wet ingredients to the dry one. Mix it till its paste like and then add the yeast. Once the whole things lightly comes together, Put it on a clean surface and knead it till it completely comes together and forms a dough. Add butter to the dough, fold it in. Once its completely incorporated to form a pasty dough, put it in a bowl and let it rest for about one hour. After the resting time, make little spheres out of the dough and place them in butter moulds, make a slight incision in the sphere and place another smaller sphere on the incision. Prove them for 20 to 30 mins, and then, after proving lightly brush them with egg wash. Then bake them in a preheated oven to 180 degrees for 15 to 20 mins.
Egg wash
1 egg, mix some water in it, put 1/2 a tsp of salt and a pinch of sugar.
Marmelade
Ingredients:
3/4 Cup Sugar
1/2 Cup Orange Pulp & Juice
Method:
Peel of 3 oranges and cut the peels into thin strip like jullianes. Blanch the orange peels on a high flame to take away the bitterness. Strain the peels. Take the juice and pulp of 3 oranges in a pan and put them to simmer on a high flame, equal amount of sugar and stir it, now add the blanched orange peels, monitor the temperature of the mixture till it reaches thread stage at 105 degrees. Take it off the flame and add about half a lime juice to cut through the sweethness. Pour it in a container.
