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 crust....so 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 !