Brioche The Way Pasquier Do It

A few days ago I attended a brioche making class compliments of Brioche Pasquier. Apart from a lovely day out, I also got to try a range of their products, and I must say quite honestly that I am rather impressed, and my family and I have been enjoying our goody bag treats for days.

While I always steer away from buying pre-baked packaged treats because I’m not keen on all the preservatives that give them the shelf life they have, I had to opportunity to speak to the grandson of the founder of the company, and learn that actually I’m pretty comfortable buying the Pasquier range of baked goods for the occasional treat.

A few facts about Pasquier that really changed my view on this particular brand:

• Their brioche and other product are baked with a live sourdough yeast that imparts a specific taste to their baked goods. These sourdough yeast cultures are kept in five different locations around France to ensure they are kept save and able to continue. 
• The factory is a sterile environment and everything is made in complete sterility, so that when things are packaged and sealed, there are no bacteria or other factors that would cause them to go off or stale. Because of this Pasquier does not use any preservatives and their goods only have a 28 day shelf life. 
• Because of this, while they aren’t as fresh as home baking, it seems they’re pretty much as close as you’re going to get without doing it yourself or going to a bakery. And you know what? For a bought good, not freshly made, they are pretty great! My family certainly devoured them. 
• One of the products Pasquier make are a gorgeous brioche, which they gave us a masterclass in on the day. 

That was quite fun!

This recipe makes a lovely sticky, silky dough.

It’s important to make the dough balls as round as possible.

And a few hours later, you have beautiful Brioche.

Here’s the recipe if you’d like to make your own, and a Thermomix recipe will follow soon!