Flaky Brioche Dough – Daniel Álvarez

[Sussan Estela Olaya]

Hi, LM! Thank you for your observation , it’s a very good point.

Indeed, after reviewing the video from Chapter 7 of the Gourmet Pastry Course, you can see that Chef Daniel is working with a larger amount of ingredients than what’s listed in the recipe booklet. This is common in professional courses, as chefs often use larger quantities for demonstration purposes, or because they are used to working with higher volumes in their bakeries or production kitchens.

On the other hand, the recipe booklet is designed to make the recipe more accessible and manageable at home or for small-scale production, or for those who are just starting to practice this type of dough.

That’s why the portion in the recipe is approximately 1/4 of what’s shown in the video.

The idea is that you can scale the recipe up or down depending on your needs , whether you’re making just a few brioches at home to practice, or a larger batch for production.

Additionally, in other courses (such as the classic brioche dough lesson from the same chef), you may notice the opposite: the video uses the exact quantities listed in the recipe.

This can also vary depending on the type of dough and the chef’s teaching goals. For instance, when working with laminated doughs, smaller portions are sometimes used to make the learning process easier, especially for beginners.

I hope this information is helpful!

Best regards.