Quel est le meilleur robot pâtissier? Comparatif de batteurs pour pétrir son pain et la brioche.

Look at them my friends! Stand mixers everywhere! I'm going to compare these three stand mixers and make a brioche, then I'll compare everything; size, bowl, speeds... and I've prepared a little surprise for you at the end, a brioche shaped in a pan! Watch the video until the end, now let's do this! Stand Mixers Review Dito sama / Robo / Kmix First stand mixer today is the Dito sama BE5, you've seen it before, I've been using it for ages it really is my champion, I also have this brand new red one it is a Robo. Check the link below the video. It seems pretty badass, it is equipped with a 7L bowl. And here's the little one, the Kmix I was using before. First thing to notice is the size of the bowls. It is plain to see. Kmix's bowls have a really round shape while the others are narrower and as you know it's better for kneading dough. The BE5 has a 5L bowl but it is a very heavy duty bowl. Meaning I can easily knead dough from 1.2 kilo of flour, in this one as well, however even if this one is 5L you can only use about 700 grams of flour. About 800 grams tops. You can use 1 kilo but you're going to spoil it. If you look at the dough hooks you can see that the Kmix's is more curved. Here, you can see. While the other ones have an upward pointy end. That's a major difference because it enables to grab the dough. As you can see the BE5 has the same kind of dough hook. Dough hooks are really important. Now the price range. The BE5 stand mixer costs around 1,300 euros, it is a professional and very sturdy stand mixer, the Robo stand mixer must be about 740 euros. Prices are with taxes. This one is about 300 euros. Now I'm going to review the different sizes. You have a sideway view here and now front view of the stand mixers you can see that the BE5 is twice as high as the Kmix. Now I'm going to measure their height. The BE5 is 50 cm high the Robo is 42 cm high and the Kmix is 35 cm high. Let's look at their width. You can see that the BE5 is wider, about 40 cm wide. Let's see how adjustable are the stand mixers' heads. I fiddled about with the head like many bakers do, because I don't need a bowl protection and it is easier to add ingredients. What's more, and I didn't know before someone pointed that out, it is this small empty space below the bowl where you can place ice cubes to make chantilly cream for example. Someone pointed that out to me recently so thanks again. The bowl is equipped with one handle so that's perfect. You can even add a multiple socket here depending on the model. It is really heavy duty. For this one you need to use a hand crank to lift the head and it is pretty handy to hold the head midway if you need to. Simply tighten the hand crank to hold the head midway or below, etc. That's pretty cool. I didn't remove the protection though. The 7L bowl seems really amazing and really badass. We're going to have a look at the speeds later on. The only problem with the Kmix is... Well, there's no problem. It's a really classic domestic stand mixer. I'm going to use a recipe from the Boulangerie pas à pas book. We're going to use the braided brioche recipe. We're going to make this one, as you're familiar with it. The link is in the description box below. We're going to use 500 grams of T45 flour 9 grams of salt 70 grams of granulated sugar 15 grams of fresh yeast 150 grams of eggs and 150 grams of each milk and butter. Always add the liquids first. Milk and eggs. Milk and eggs, milk and eggs. Here I have salt and sugar, sald and sugar, salt and sugar. Add everything in your bowl. Use a high precision weighing scale, you can find the link to buy one below the video. I'm going to weigh the yeast and the flour. I'm using a classic all-purpose flour or T45 flour you can find it in your supermarket and it's perfect to make brioche at home. All the ingredients are in each bowl except for the butter. I'm using a good-quality Isigny Sainte-Mère butter. I removed it from the fridge a couple of minutes ago. I'm going to start kneading. I've decided to use 500 grams of flour because it should work in all the stand mixers. Even this one should do. But you can use about 1.3 kilo of flour in the Robo and BE5 stand mixers. Now I'm going to knead the dough for 4 minutes at low speed. I'm going to start kneading, let's do this. Low speed is probably equal to "2" on the BE5. Let's count the turns. 1... 2... 3... I'm also using speed "2" for this one. It is low speed. The Robo stand mixer is kneading a little faster so I may reduce the speed. Here's the last one. We're familiar with this one so we know that we need to use the "Minimum" speed. At the arrow level. It's pretty sufficient. I'm going to prepare my butter while everything is kneading. Here's the BE5. One minute of kneading remaining. The dough sticks to the bowl with this one. And you can see that the dough isn't even combined yet in the Kmix. That's the problem with this one. But I'm not going to help it today because I want to compare them all. My timer is going off so I'm going to increase the speed for the next 6 minutes. It's now kneading at medium-high speed. The "5" speed is equal to medium-high speed for the BE5. Now we're talking. Then, let's see the new stand-mixer. Same, "5" speed looks the same as medium-high speed. Medium-high speed is also... - too many stand mixers - ... is also "5". Between 5 and 6. Here's my secret weapon for the Kmix stand mixer. A spatula. You can scrape the sides to bring everything back to the middle. That's the thing with this one. So now, we're going to increase the speed to really knead the dough for 6 minutes. Meanwhile prepare your butter. We're going to add it once the dough is well-kneaded. I'm going to stop them all to scrape the dough. Grab yourself a dough scraper and scrape the sides of the bowl to pull it away and then knead for 3 more minutes to let the dough come together. Scrape as needed. It's been 6 minutes and you can see that the dough is very runny. The gluten network has not developed at all but that's normal. Now it's beginning to look like brioche dough. You can see that the gluten network has developed. Let's have a look at the Dito. The dough has pulled away from the sides of the bowl so that's a very good sign. You can also see that the dough is getting stronger. We know that this is the same recipe but we can see the difference in the stretching part. Stretching happens during the second period of kneading. What we want is to see the differences. I'm going to add the butter all at once and then I'm going to knead for about 5 minutes at medium-high speed. I'm going to show you the result once it's done. Your butter should be softened at room temperature. I'm going to add it in each bowl and knead for 5 minutes at medium-high speed. I know that it's not the best technique ever, Usually, you would wait for the dough to be stretchable before adding your butter. The gluten network should has developed. But today it's a comparative test, so the kneading process is 4, 6, and 5 minutes. One minute remaining. How can you tell when your brioche dough is done? It's when the dough is pulling away from the sides of the bowl. When the dough is pulling away from the sides and the bottom. I'm familiar with the Dito stand mixer and as you can see the dough is pulling away from the bottom. It's time to stop kneading. 40 seconds remaining so I'm going to wait a little bit. The dough is also pulling away from the sides here, and here it's still runny. Usually you would scrape the dough with a spatula to help the dough pull away from the sides. My timer is going off so it is time to stop. The dough is no longer sticking to the bottom of the Dito that means that the dough is well-kneaded. As for the Robo, you can see that the dough is stretchable so it is well-kneaded. Unfortunately the gluten network hasn't developed yet because usually we would scrape the dough, knead at medium-low speed, scrape again, knead again, etc. But it's possible, so no worries. You can click on the link to watch the video to make the perfect brioche. The process is longer though. Now it is time to turn the dough out of the bowl. As usual, grease a container turn the dough out of the bowl and place it in the container and that's it. Let's have a look at the BE5 dough first. Grab a bit of dough and stretch it in front of you. You can see that the gluten network is developed, so now shape a ball and turn it over smooth side up in your greased container. Quickly remove your hands and let it rest for 30 minutes. Let's see the Robo dough. Grab a piece of the dough and stretch it to check the gluten development. I can see that the gluten network is developed. Grab the dough with your hand and quickly drop the dough in one go. Then let it rest for 30 minutes. Now the Kmix dough, same process. Grab a piece of dough and stretch. I can see that the dough is very fragile but you'll see that after the bulk fermentation the gluten network will develop. Your brioche will not be perfect but a good brioche nonetheless. If your dough isn't nice and smooth, shape a ball like so with your hands and let it rest for 30 minutes. I labelled each container. The brioche doughs have been resting for 30 minutes so the bulk fermentation is over so I'm going to fold the dough to build up some strength and then I'm going to put them in the fridge overnight. That's how it's going to be. As I did earlier, you can grab your dough to see the consistency. It is a smooth dough, well-kneaded, the gluten network is perfect. No problem. Fermentation is going to help build some strength as well. It's perfect, so I'm going to cover the dough and let it rest in the fridge overnight. Same with the Robo dough. The dough is really stretchy, the gluten network is beautiful, so that's perfect. I'm building some strength to have a smooth dough. The dough holds its shape, perfect. Again, the Kmix dough is more fragile. The 30-min rest allowed the gluten network to finally develop. Surprise surprise. The gluten network has developed because of the enzymes in the dough. The dough holds its shape, the gluten network is good but that's not perfect like the others. I could fold it and work it to build some more strength but tomorrow it'll be good enough. It's a little under-developed compared to the others but that's all good. Make sure to cover your dough. The comparative test of the stand mixers is done. Now you can choose the one that fits your needs and I'm going to put all the links in the description; the Robo, the Kmix... it's for all budgets and needs. Feel free to check the community websites like « Leboncoin » (Craigslist) because this kind of mixers are really sturdy. Bear with me if you want to see how to make the final brioche. The doughs will rest in the fridge overnight at 4 degrees C and tomorrow I'm going to shape them and put them in a pan. Stay with me if you want to see that! Let's do this! Today is Day 2 and it's time to shape the brioche. For this you need a 24 x 24 cm pan, 5 cm thick. I'm going to use two to make two brioches to enjoy during the weekend or even a weekday if you're not too greedy! Let's go! We're going to start with the dough made in the BE5 but I'm just showing you the technique here. So that's the BE5 dough, the second one is here, and the last one is here. All of them are ready and good to work with. The Kmix is slightly more fragile but they're all going to be beautiful brioches, you'll see. You can make braided brioches, anything you fancy. Now it is time to divide the dough. I bought some pans at the supermarket and it's perfect for our shaped brioches. I'm using a 24 x 24 cm pan, 5 cm thick. I'm going to divide the dough into 50-gram balls and then I'm going to show you how many you can put in the pan before letting it rest. When the dough is divided, grab the sides of the dough and fold them up and over to the center, then smooth side up and press it into the table anticlockwise. Now you have a perfect boule. I'm going to shape them all and when it's done grab your pan and grease it if needed. This is a non-stick pan but better be careful. Now distribute the balls evenly in your pan. I'm not sure I'll have enough of them, I'm going to tell you in a moment. It's as simple as it can get. One recipe, one 24 x 24 cm pan and you're good to go. Now it's no time to sleep, you have to let them prove for about 90 minutes at 27 degrees C. Same tip as ever, boil some water in a kettle, be careful not to burn yourself, and pour it in a bowl that you'll place at the bottom of your oven. Make sure your oven is turned off because the boiling water is already going to warm it up to 27-28 degrees C. You can repeat the process midway if the water is not hot anymore. Then you'll need to preheat your oven at 150 degrees C, fan-assisted. The brioche is proved. Let me show you the other one. I made three braided brioches with three strands each. Here it is. I could show you if you ask me to. But you can see what I did. As usual, I made an egg-wash to egg-wash the brioche. It's made from one beaten egg and some salt. Egg-wash generously. You can sprinkle pearl sugar on top for a crunchy, tasty, melty finish. That's how we like it. Now I'm going to bake them at 150 degrees C, fan-assisted, for about 40 minutes. I'll check with my thermometer at the end of baking to make sure it is 90 degrees C and the brioche'll be done then. As I just told you, grab a good thermometer and poke it in the dough so you can make sure the dough is fully baked and at 90 degrees C. We're good. The brioche baked for 33 minutes at 150 degrees C and it's going to be perfect. Now the brioche is going to cool down and then it is time to taste it! Once your brioche has slightly cooled down, about 10 minutes, flip the pan over and remove the brioche to let it cool down on a cooling rack or oven wire rack. This will allow the steam to escape and the brioche will keep longer. Let's taste it! Look at this brioche! Time to enjoy it. I'm going to pull one bit apart let me show you closer. Look at how beautiful it is. Let's pull one bit apart. Beautiful. Let me taste it with you. You won't hear a crunchy sound here! The brioche is stringy, as it should be it melts in your mouth. It's delicious. Debrief with a mouth full, as usual. I hope this video will help you choose the stand mixer that fits your needs, and I'm glad I shared this idea of huge brioche for the weekend I'm sure you'll love it too! Don't forget to like and subscribe, that's what keeps us going. See you next week my friends! SEE YOU SOON!