The Briochou was the result of a disaster in the kitchen! I had invited my friends for a little afternoon tea and thought I would impress them all by making a vegan choux pastry. The only one impress at the end was me! Impress by how difficult this is! After a lot of research, a few trials, and some more research, I have to admit that the vegan choux pastry remains a mystery to me!
But “failure is success in progress” and so I ended up creating one of my favourite recipe, which I have named the Briochou 😊. With the look of a chou and the taste of a brioche, who needs a chou when we can have a Briochou?!
This recipe only requires 4 to 6 hours resting or more if you wish to make the briochoux the night before and bake them in the morning for a warm breakfast.
Don’t forget to give them a ‘chou look‘ by filling them with some delicious coconut whipped cream 😊
Revisitons … Pâtissons !
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
A delicious vegan treat! Thicker than a chou pastry but lighter than a traditional brioche it is a perfect substitute.
- 240 gr all-purpose flour + 30 gr
- 4 gr dry yeast or 10 gr fresh yeast
- 40 gr cane sugar
- 1 pinch of sea salt
- 80 gr soya or almond milk + 60 gr
- 50 gr vegan butter at room temperature
- 1/2 tsp. turmeric powder (optional)
- 1 can of full-fat coconut milk (left in the fridge for a few hours)
- 50 gr cane sugar (finely ground)
In a small bowl stir the yeast, 60 gr of lukewarm dairy-free milk and 30 gr of flour together. Leave aside for a few minutes.
In a different bowl, mix the remaining flour, cane sugar and salt. Add the yeast mixture, the remaining dairy-free milk and start forming the dough.
Next add the vegan butter, make sure that all butter is fully incorporated into the dough.
Shape the dough into a ball, it may feel a bit sticky but this is normal. Place in a large oiled bowl, cover with a towel or cling film.
Let the dough rise for 4 to 6 hours (or more if desired).
Time to shape your briochoux!
Turn the dough onto a lightly floured surface and shape into a log. Divide into equal portions*.
To get that little ‘chou look’ it is best to give each portion an oval shape, the bigger part forms the body, while the smaller one forms the head. Make a hole into the body and push the head through it.
Place each briochou in an oiled mould, cover, and let them rise for 45 minutes.
Preheat your oven to 180°C.
Brush the top of the briochoux with some milk and a little turmeric just enough to give them a bit of colour.
Time to bake!
Bake 15 minutes for the small ones and 25 minutes if you are making bigger ones or until golden brown.
Once cooled turn the briochoux out of their tin onto a cooling rack.
*The moulds used for this recipe have a dimension of 7.5cm (Ø) so I have divided the log into * portions, if you have moulds of 12cm (Ø) you will need to divide your dough into * portions, etc.