Nutrition Facts
1 servings
1
Recipe for Vendéen Cake
No Reviews
Discover this recipe for a rich dough cake. This cake freezes perfectly and also keeps very well. This professional recipe comes from a pastry and baking school.
Ingredients
500 Flour
1 Salt
250 Egg
125 Sugar
125 Butter
100 Fresh cream
125 Baker's yeast
5 Liquid vanilla
5 Orange blossom water
10 Dark rum
Milk
Directions
1
Preparation of the ingredients Place all the ingredients in the mixing bowl (except for the sugar and butter) and mix for 5 minutes.
2
Gradually incorporate the butter, then the sugar, and mix until the dough comes away from the walls.
3
Rest Let the dough rise for 1 hour at room temperature, then for 12 hours in the refrigerator. Divide into 4 pieces of about 325 g each. Allow the dough to rest for another 45 minutes at room temperature to relax.
4
Shaping Shape the dough pieces into ovals, into "batards." Brush them with milk and let them rest at room temperature for about 4 hours. Brush with milk a second time.
5
Baking Place the dough pieces in the refrigerator for 15 minutes (to make cutting easier) and make a shallow cut about 5 mm deep along the entire length. Bake in a medium oven at about 180°C for 35 minutes (more or less depending on the oven).
Ingredients
Ingredients
500 Flour
1 Salt
250 Egg
125 Sugar
125 Butter
100 Fresh cream
125 Baker's yeast
5 Liquid vanilla
5 Orange blossom water
10 Dark rum
Milk
Directions
Directions
1
Preparation of the ingredients Place all the ingredients in the mixing bowl (except for the sugar and butter) and mix for 5 minutes.
2
Gradually incorporate the butter, then the sugar, and mix until the dough comes away from the walls.
3
Rest Let the dough rise for 1 hour at room temperature, then for 12 hours in the refrigerator. Divide into 4 pieces of about 325 g each. Allow the dough to rest for another 45 minutes at room temperature to relax.
4
Shaping Shape the dough pieces into ovals, into "batards." Brush them with milk and let them rest at room temperature for about 4 hours. Brush with milk a second time.
5
Baking Place the dough pieces in the refrigerator for 15 minutes (to make cutting easier) and make a shallow cut about 5 mm deep along the entire length. Bake in a medium oven at about 180°C for 35 minutes (more or less depending on the oven).
Notes
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lali
Excellent recipe, however I see the little lady saying that there is no cream in the gache. Do not confuse brioche and gache, these are two different things. If you don't know about brioche, that's a shame; go back to your sources and you'll see that you were mistaken. -
marie_m25
Good evening I would like to try the recipe; I regularly fail at making all my brioche! I ask Philippe where he finds the "malt." Thank you. -
charlene65
Perfect A bit long to make but it's really worth it! It is delicious. My suggestion: With this amount of dough, I made 2 loaves instead of 4, but it doesn't change much! -
mclaude
super good really very good recipe I cooked it for only 20-25 minutes and the result was very good and the tasting hum!!! a delight thank you -
Hina
Very good The result is simply delicious, but the dough was very sticky! I don't have a machine to knead, so I had to do it by hand, and I got it all over my fingers! As a result, the outcome isn't very beautiful, but the taste is definitely there. I will do it again. My suggestion: Next time, I will add more flour to get a less sticky dough.
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