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Petits Bonhommes

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Introduction

Discover the delightful world of Petits Bonhommes, a charming and delectable pastry that brings joy to your table. These miniature treats are perfect for special occasions or simply as an everyday indulgence.

Tips for this recipe

To ensure the success of your Petits Bonhommes, focus on precise measurements and gentle handling during dough preparation. Using a stand mixer will facilitate efficient mixing without overworking the delicate dough.

Market-ready products require meticulous attention to detail in both ingredients and equipment.

Why you will love this recipe

The Petits Bonhommes offer a unique blend of textures and flavors, making them an irresistible choice for any palate. Their small size allows for easy sharing, while their rich brioche-like dough provides comfort in every bite.

Ingredients

  • 1 recipe Brioche Bretzel dough (through first rise)
  • 2 egg yolks
  • Raisins, nuts, dragées, or other decorations as desired
  • 1/2 cup (2 ounces) powdered sugar (optional)

Adviced equipments

  1. Stand Mixer (for mixing dough)
  2. Silicone Baking Mat (for rolling out pastry evenly)
  3. Pastry Rolling Pin (essential for flattening dough to a consistent thickness)
  4. 8-Inch Round Pans or Muffin Tins (for shaping the Petits Bonhommes)
  5. Mini Cookie Cutters (optional, but useful if you’re making shapes other than circles)
  6. Kitchen Scale (precise measurement for ingredients)
  7. Dough Hook (part of a stand mixer that helps in kneading doughs without overworking them)
  8. Rolling Pin Cover (to prevent sticking and maintain hygiene)
  9. Silicone Spatula (useful for folding ingredients or scraping bowls)
  10. Dough Sheet (for resting dough, which is crucial for achieving the right texture in pastries)

History of the recipe

The origin of Petits Bonhommes can be traced back to traditional French patisserie. The concept is a playful adaptation of classic brioche, infused with regional ingredients and techniques that have evolved over centuries.

fun facts about this recipe

Did you know? Petits Bonhommes are often considered the perfect example of French pastry craftsmanship. They are not only a feast for the eyes with their varied shapes and decorations but also embody the artistry of baking, where every element is meticulously crafted to delight.

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Petits Bonhommes

Petits Bonhommes

amanda

Equipment

  • - Stand Mixer (for mixing dough)

  • - Silicone Baking Mat (for rolling out pastry evenly)

  • - Pastry Rolling Pin (essential for flattening dough to a consistent thickness)

  • - 8-Inch Round Pans or Muffin Tins (for shaping the petits bonhommes)

  • - Mini Cookie Cutters (optional, but useful if you're making shapes other than circles)

  • - Kitchen Scale (precise measurement for ingredients)

  • - Dough Hook (part of a stand mixer that helps in kneading doughs without overworking them)

  • - Rolling Pin Cover (to prevent sticking and maintain hygiene)

  • - Silicone Spatula (useful for folding ingredients or scraping bowls)

  • - Dough Sheet (for resting dough, which is crucial for achieving the right texture in pastries)

Ingredients

  • 1 recipe Brioche Bretzel dough, through first rise

  • 2 egg yolks

  • Raisins, nuts, dragées, or other such decorations

  • 1/2 cup (2 ounces) powdered sugar (optional)

Instructions

1

Instruction 1

Punch the dough down and turn it out onto a lightly floured work surface. Cut the dough into 10 evenly sized pieces (about 3 ounces each) and roll each into a ball. Cover with a kitchen towel and let them rest for about 15 minutes.
2

Instruction 2

Line 2 baking sheets with nonstick baking mats or parchment paper. Preheat the oven to 400°.
3

Instruction 3

Make sure your figures are very distinct; otherwise the shape will be lost in the oven as the breads rise. Use very little to no flour on the work surface. You need the dough to stick slightly to the countertop. Roll each ball into a log about 6 inches long. To form the head, about 1 to 1 1/2-inches in from one end, press down with the edge of your hand. Roll your hand back and forth. A neck will form and the head above it. Taper the body so it's wider at the shoulders and narrower toward the feet. Pat the body down to flatten it. With a sharp knife or with sharp scissors, make a single cut to form the legs and pull them apart. (Dipping the blades in water helps them cut more cleanly.) Make 2 diagonal cuts beginning at about the waist and angling in and up to below the shoulders. Pull the arms out. After that you can play, perhaps making a hat or muffler from scraps. Transfer the breads to the baking sheets, cover with kitchen towels, and let them rise for about 30 minutes.
4

Instruction 4

In a small bowl, whisk the egg yolks with 1 teaspoon of water. With a pastry brush, brush the breads with the egg wash. Press the raisins or other decorations firmly into the breads to make eyes, noses, buttons, and other details as your imagination prompts. Bake the breads for about 20 minutes or until dark golden brown. Let them cool on a rack.
5

Instruction 5

You can leave the breads glossy from the egg-yolk glaze or give them a sugar glaze. In a small bowl, mix the powdered sugar with just enough water to make a brushable paste, about 1 tablespoon. Brush the glaze all over the breads while they are still warm. Serve them the same day you bake them.
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