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Cook with Eleni

Cook with Eleni

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Τυροκομείο Σχορετσανίτη
Τυροκομείο Σχορετσανίτη

Cook with Eleni taste has traveled across borders and now... online as well.

Cook with Eleni is an Athens-based cooking class that combines authentic Greek cooking style with original, healthy recipes – a modern interpretation of the classic Greek cooking philosophy.

Fluffy and buttery Brioches are one of the most classic French pastry. It is not to technical, yet making it can be intimidating! When it get sticky, remember, that mess means you’re doing it right :) THE RECIPE: - 500g flour - 250g eggs - 30g milk - 60g sugar - 10g salt - 4g instant yeast (or 15g fresh) - 250g butter (room temp) My 2 tips: 1️⃣ Build the gluten FIRST→ Knead everything except butter for 10 solid minutes. Your dough should pull away from the bowl, be smooth and elastic. Only then, add the butter and knead for 10min, until well incorporated. 2️⃣ Overnight rest = game changer→ After kneading, let the dough proof for 1hr at room temp. It will activate the yeast, bring flavor and help it relax. You can then shape into a ball and refrigerate overnight (or minimum 2hours). This is where the flavor develops. Shape and let proof until double in volume. This should take 2-3 hours depending on your home temperature. Then bake at 170°C for 25 min ( unless you make smaller brioches which means higher temp and shorter time). I’m making more brioche content because I think mastering this is a turning point in French baking. What do you want to see next? 🥐🇫🇷 #crispyas #brioche #frenchbakery #baking #bakery 20/02/2026

Fluffy and buttery Brioches are one of the most classic French pastry. It is not to technical, yet making it can be intimidating! When it get sticky, remember, that mess means you’re doing it right :) THE RECIPE: - 500g flour - 250g eggs - 30g milk - 60g sugar - 10g salt - 4g instant yeast (or 15g fresh) - 250g butter (room temp) My 2 tips: 1️⃣ Build the gluten FIRST→ Knead everything except butter for 10 solid minutes. Your dough should pull away from the bowl, be smooth and elastic. Only then, add the butter and knead for 10min, until well incorporated. 2️⃣ Overnight rest = game changer→ After kneading, let the dough proof for 1hr at room temp. It will activate the yeast, bring flavor and help it relax. You can then shape into a ball and refrigerate overnight (or minimum 2hours). This is where the flavor develops. Shape and let proof until double in volume. This should take 2-3 hours depending on your home temperature. Then bake at 170°C for 25 min ( unless you make smaller brioches which means higher temp and shorter time). I’m making more brioche content because I think mastering this is a turning point in French baking. What do you want to see next? 🥐🇫🇷 #crispyas #brioche #frenchbakery #baking #bakery

How to Make Croissants - Sally's Baking Addiction 16/10/2024

How to Make Croissants - Sally's Baking Addiction Here's your complete recipe guide for how to make croissants from scratch. These homemade croissants are warm, buttery, and extra flaky! Set aside time for this laminated dough.

04/11/2023
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