Thursday, June 19, 2008

Lesson 23 : Brioche

Brioches : A French breakfast speciality. It belongs to the family of yeast raised products. The easy adaptation shapes and flavours results in it being a popular product with chefs and patissiers in a variety of areas such as:
  • Freshly baked brioche rolls for breakfast (should be served warm)
  • The classical brioche (a Tete and Parissienne) mould shape used for entrees, with a savoury filling e.g. Pate, ragout, etc.
  • For desserts, filled with Creme Chantilly and a variety of fruits and/or ice creams

There are 4 names of Brioche we learned in the class : Brioche Parisienne, Brioche Nanterre, Brioche Tressee and Brioch a Tete

Brioche dough in the Parisienne mould shape in demo

Chef Karin like the dark colour of the her egg wash always is 1 whole egg and 1 yolk.

I did 8 Brioche Parisienne, 1 Brioche Nanterre and 1 Plaited

Lots of bread again....

When we slice the Brioche Nanterre and toast...perfect for breakfast !

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