Traditional Vendée Gâche: the easy recipe

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AuthorCategoryDifficultyBeginner

A brioche that allowed me to rediscover the flavors of my youth when I spent my holidays in a coastal region.

Yields12 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Ingredients
 550 Type T55 flour
 20 Fresh baker's yeast
 110 Milk
 3 Egg (1 for the glaze)
 110 Sugar
 110 Soft semi-salted butter
 1 Sour cream
 1 Vanilla extract
 1 Orange blossom water
 ½ Salt
Directions
1

Put all the ingredients except the butter in the bowl of your mixer and knead with the hook for about 2 minutes at medium speed. Then add the butter cut into pieces and knead again for 2 minutes. Remove the dough from the bowl and place it in a separate bowl. Cover with film and let rise for about 1.5 hours in the oven set to 50°C. It should double in size.

2

Fold the dough onto a floured work surface and shape it into an oval on a silicone mat or on a baking sheet lined with parchment paper. Let it rise again for 30 minutes.

3

To finish, preheat the oven to 160°C. Brush the surface with the beaten egg using a food brush, and score it along its length. Bake for 45 minutes.

Ingredients

Ingredients
 550 Type T55 flour
 20 Fresh baker's yeast
 110 Milk
 3 Egg (1 for the glaze)
 110 Sugar
 110 Soft semi-salted butter
 1 Sour cream
 1 Vanilla extract
 1 Orange blossom water
 ½ Salt

Directions

Directions
1

Put all the ingredients except the butter in the bowl of your mixer and knead with the hook for about 2 minutes at medium speed. Then add the butter cut into pieces and knead again for 2 minutes. Remove the dough from the bowl and place it in a separate bowl. Cover with film and let rise for about 1.5 hours in the oven set to 50°C. It should double in size.

2

Fold the dough onto a floured work surface and shape it into an oval on a silicone mat or on a baking sheet lined with parchment paper. Let it rise again for 30 minutes.

3

To finish, preheat the oven to 160°C. Brush the surface with the beaten egg using a food brush, and score it along its length. Bake for 45 minutes.

Notes

Traditional Vendée Gâche: the easy recipe
  • minervois11ธันวาคม 29, 2018
    piktoroff-patrick@orange.fr
  • Yazธันวาคม 29, 2018
    Super easy to make and super good, in short, super.
  • Genธันวาคม 29, 2018
    The dough didn't rise enough, why?

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Nutrition Facts

12 servings

Serving size

12

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