Blogs Posts on "Brioche"

{BBB} Brioche Mousseline by Canela and Comino on Nov 17, 2009One of the things I have enjoyed collecting since being back here in the US are baking items. Some of those are baking things that I had bought and stored, but haven’t seen or used for 6 years. But I also have a weakness when it comes to seeing...

Cougnou (Bread of Jesus) - Brussels, Belgium - Blue Monday by One Perfect Bite on Sep 14, 2009This beautiful neo-gothic building stands in the Grand' Place opposite the town hall in Brussels, Belgium. It's called the "Maison du Roi" by the French and the "Broodhuis" by the Dutch. Today the building is home to the historical City Museum. In t...

BBA #4: Brioche by Appoggiatura on Jun 8, 2009When I told my husband that I was making brioche this week he was interested, as usual, in the bread he would be trying. “So what’s in brioche?” “Oh, just a few sticks of butter, 5 eggs, and some whole milk. A little sugar&#...

La Tarte au Sucre de Madame Janine by Pane, burro e marmellata! on May 31, 2009...Madame Janine era una simpatica signora francese, che conobbi nel mio primo viaggio all'estero, a Dole, bellissima cittadina situata nel Jura francese.Si trattava di uno scambio culturale a cui potevano prendere parte solo una scuola italiana, una...

Brioche Braid by SoCal Pastry Chef on Apr 16, 2009So... because I truly hate having to make bread by hand, I'm not going to write down instructions on how to prepare... trust me, you'll thank me later. Just make this bread the same way you would any other loaf, except add the butter in last, after t...

How to Cook Bread Pudding in a Bread Maker by A Common Street Peddler on Mar 26, 2009I experimented with making Brioche in my Breadman Bread Machine, trying to get the flour just right. I tried measuring, weighing by ounces and then weighing by grams. It was all still too heavy for me so I put the loaves in the freezer. Saving bread...

Brioche des Rois - A Provencal Epiphany by Tartelette on Feb 18, 2009Last week with the quince and pear frangipane tartelettes, I mentioned that I was inspired by the traditional "galette des rois", a creamy almond frangipane encased in between two sheets of puff pastry, that we eat to celebrate Epiphany on Janua

White Chocolate Brioche by SoCal Pastry Chef on Jan 19, 2009RECIPE: (sorry guys, in culinary school all measurements are metric - get over it) 500g Bread flour 10g salt 75g sugar 10g Active dry yeast (use 20g if using "live" yeast) 6 eggs 63g milk 250g butter, cubed and cold 1 c white chocolate

Brioche des Rois - A Provencal Epiphany by Tartelette on Jan 6, 2009Last week with the quince and pear frangipane tartelettes, I mentioned that I was inspired by the traditional "galette des rois", a creamy almond frangipane encased in between two sheets of puff pastry, that we eat to celebrate Epiphany on Janua