Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
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#festiverecipe #brioche #baking #recipe
I love Berinet's relaxed attitude... more content with him please!!!
When craftsmanship becomes art.
Artsmanship
Craftmanship is and always been Art.
@@octopus8420 No, it's not. It takes passion, dedication... heart. Everyone can build a table, bake a cake, paint a wall. But if you put your heart in it, strive for beauty and perfection, want to improve not for efficiency of effectiveness, but purely for the result. Then craftsmanship becomes art.
Yea right that crap looked burnt
@@lorenzocollin6831 Sir, you need to see a doctor for your eyes.
The way he handles that dough...I can't explain it, it truly feels like art. Everything looks so natural, it is like his body does everything on its own...unreal.
I have watched 3 videos with this man. All were mindblowingly good. I would trust any word this man says about baking.
www.youtube.com/@richardbertinet4352/videos
I love this Guy. I've baked many things that I couldn't have imagined baking without him showing me how to do it correctly. His voice, attitude and knowledge makes his videos valuable to anyone who wants to learn or expand their knowledge of baking.
For example in this video he shows us how to combine the bread without kneading the dough and using the dough scraper to move it around keeping the top surface always facing up. These are the things that you can only learn from a highly knowledged Baker.
Thank you my Friend for the wonderful content. Keep up the good work!
We tried this recipe and it was the best apple filled bread I've ever had!! Creme fraiche and apple brandy really bring out the flavors. So good 👍
Oh my! So enjoyable in every way!
I always love seeing Bertinet on the on the channel. This wasn't really a practical recipe for that oven but of course this expert made it work. He makes handling dough look so easy.
Think pile of semi molten radioactive uranium and somehow you have to get it in that bowl with only the bench scraper.
6:43 I had to check website as 5-10 minutes in the oven sounded crazy to me… website says 45 minutes in the oven and CHECK only after 5-10 minutes… a bit misleading. But I will do it for sure, looks perfect
surprised more didn't comment on this. yeah 5 min in the oven is insane for large item like that. at least 30 min at a min.
Richard Bertinet, best baker in the world!
It's good to see You again Richard, Your cinnamon buns was my favourite Gozney receipe, I need to try this one.
Because brioche can be dry (despite so much butter), I recommend over filling it with whatever good stuff you are using.
Merci Richard! Beautifully inspired brioche, king of breads.
I just discovered Richard a week ago. Where has this amazing content been all my life! I made baguettes last weekend and maybe will attempt this brioche in a couple of days. It looks divine!
A true master. Confident, at ease, exhuding inspiration because of a deep understanding of what he's doing: his passion, baking. It's inspiring to see people like M. Bertinet doing what they're best at. I don't have a Gozney, I've built my own wood fired oven but these recipe videos are inspirational.
i like all Bertinet videos and can feel his sincerity to teach.... is always there...
I love this one and the cinnamon buns. I've been struggling with my enriched bakes but these two videos have stiffened my resolve to have at it again!
I made this yesterday!! Oh my it was absolutely delicious!!! ❤
It's impressive that he is able to make brioche in a pizza oven. Reminds me of that MacGyver show from the 80s.
french people are amazing 👌🏻
Oh my😋
That looks delicious. I can only imagine how great it be fried (in butter of course), next day with melty butter and warm apple butter spread over. I really want to try and make this. Thank you Chef❤
Какой чудесный хлеб, просто лучшее поздравление ! Спасибо !👍👍What
wonderful bread, just the best congratulations! Thank you !👍👍
Oh my Gosh, perfection at the sight and heaven at the bite.
I was lucky enough to get some cinnamon twists from his bakery, and OMG it was the best cinnamon I have ever tasted. Ingredients matter, and it's worth the extra cost.
This is pure perfection. Watching this man’s simple approach is refreshing. Straight forward and a pleasure to watch.
Glad you enjoyed!
The best brioche recipe I've ever seen besides twice baked frangipane covered brioche! 👍👍
Thanks so much 😊
that kitchen is absolutely perfect
I think you make cooking enjoyable! I love your voice xxx
We're pleased you loved the video!
It's almost like a fancy cinnamon bread roll in the method.
god i love this channel and i love Bertinet, literally the coolest guy
Mr Bertinet
Thanks 🎉
How mastered you performed this recipe!!!
Bravo!
Amazing oven!
I will ask my husband to make this brioche. Thanks again
🐝
He is so relaxing to listen too
I don't know how I ended up here because I didn't even know fresh yeast was a thing
I've got to feel it on my taste buds, have to try this, wow!
THKS Maestro!
It looks so good because you have a nice oven!
You are so amazing
Unique very talented!!!
I love to baking and I am cooking from when I am 7 years old I cooked so talented myself but I like you very much nice touch all what you doing with all your heart ♥️!!!
Bravo 👏
Thank you I like to watching you and taking your recipe
Hello from NEW YORK
USA 🇺🇸
@Gozney Please invite him more often, I’m sure the camera crew enjoy his videos just as much as we do 😄
(Brazil) que receita! ja assisti umas 5x ! Sensacional! não vejo a hora de reproduzir - Congrats Richard you are the best!
Is this kitchen outdoor or indoor? Love the idea of having a pizza oven inside or semi-outdoors
Truly still the GOD of Baking :)
Ah viola, thank you so very much for this lovely creation.. it beauty inspires. ❤
actual chef's kiss at 8:00
My hero. Your kitchen is my dream.
"so be careful if you use a mandoline" i appreciate that
Looks incredible! 😋
...i gràcies per engrescar -nos, semblant que siga fàcil de preparar 😍
Amazing Richard. Looking for an internal temp of 200° F
The window panning he achieved was insane
What a beautiful loaf.
Amazing work . Thank you
It looks amazing, I can't wait to make it.
You’re The Best!
This looks incredible
This looks much like I have to make it.
This is incredible ...... Wow
Nose el idioma ,pero deduzco y está buena el método,la receta(lo saco por deducción)práctico y sencillo ,buen video.!elegancia¡
Es inglés pero con un fuerte acento en francés
This must be amazing with berries too.
its beautiful
Imagine making French toast with the day old brioche........ ooooooo..... well that is if it would last that long, this is dope!
...i m'encanta la teua delicadesa manipulant el ingredients ☺️
Outstanding!❤
Merry Christmas from Norway, looks amazing.
I absolutely love this guy!
yep he is a legend www.youtube.com/@richardbertinet4352/videos
Oh yummmy. Pass the goodies please!!!!!
I need to make this as soon as possible
I would have added cinnamon too like he mentioned but it still looks very good
gorgeous!
Great sharing, thanks. However I don't have a professional oven . In an oven with fan, do you suggest some hot water at bottom to get a better result?
With rich dough (egg butter) there is no need for steam, an also NO FAN! Just plain top/botom medium heat.
I would put cinnamon and sugar inside of it and on top of it and also drizzle a tiny bit of vanilla icing on top , then again I’m American 🇺🇸
That absolutely looks stunning 😍 i don't think i have the courage to try this 😆 thanks for sharing, much love from Singapore 💕
You can do it!
courage?!?!!? lol which part of this novice recipe makes you nervous?
❤❤❤ lovely !
The way he says caramel 🤤
i finally know how to set it.
If I had an oven like that I'd be cooking gourmet all the time. An oven like that isn't easy to come by. Not cheap either.
I cooked this last weekend
Looks amazing! Will try this but plant-based as I have a family history of cancer and need to avoid the estrogen in dairy.
Anxiety is far more cancerogenic than estrogen
I’ve veganized his other recipe on this channel by subbing aquafaba for the eggs and non dairy butter etc, and it worked out great. This was the second Christmas I brought the cinnamon buns recipe to family and they we’re surprised that it was vegan because it was so good. I hope you have luck with your recipe swaps!
😊🤩
Masterpiece
ah hell yeah the mans back!!!
who is he? soo masterful and calm
he is BACK!
Kitchenaid mixers say in the book, all dough should be mixed at 1 or 2, never above.
Richard ... deliciós ❤️
Thats looks so good. I have a secret crush on that man. Il est trop croquable.
awesome stuff
Wow, yummy!
are 30 grams of fresh yest the same as 30 grams of dry instant yest?
Hey, if using dry yeast we recommend halving the amount - 30g fresh yeast / 15g dry. Thanks!
15g yeast?! Yikes, that’s a LOT. I’d double check it. I’d probably go 8g
Rule of thumb always divide by 3 from fresh yeast
Ok we don’t have fresh yeast so how much instant yeast thanks
I have a convection oven. Should I set it at 200°C? Will that work or do I need a different function? Thanks!!
Would you happen to know how long the brioche keeps for if properly stored? Thanks!
15 to 20 minutes, my kitchenaid would over heat before 10 minutes had passed.
Why at 0:49 in does he transfer the butter into his hand before putting it in?
yesssssssssssssss
맛있겠다
Looks amazing, but how long it was baked?
Hey, Richard baked this for around 40 minutes at 200C/392F. Thanks, The Gozney Team
Thank you the answer. Merry Christmas
3:30 Sooo… I’m in love 🥰 with your wood 🪵 pile…
Deliiiiuuu❤❤❤❤
Glad you liked it!
Is this ratio of flour and milk correct? Seems like it needs a lot more flour
🙏🏼💐💐