Just a quick reminder that the repeat of the 60 Second Brioche Class is coming up this Saturday, March 27 at 2:00 p.m. CDT. 60 Second Brioche – Virtual Baking Class 3/27/2021 Saturday, March 27, 2021 – 2:00 PM CDT French pastries and doughs have the unwarranted reputation of being difficult and time consuming to make. Brioche, a masterful basic light yeast dough […]
The title, “60 Second Brioche” (pronounced BREE-ohsh) comes from the article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around. In my first book, “The New Pastry Cook”, the theme […]
Blueberry Lemon Pizza is fantastic for breakfast, brunch, or anytime of the day including dessert. You can’t miss with a brioche crust, blueberries, lemon and mascarpone cheese. If mascarpone isn’t your first choice, cream cheese can be substituted.
Twice Baked Brioche is a wonderful way to use a loaf of stale brioche, although for the life of me I don’t know who would keep brioche that long. So, I just used day old brioche and pretended it was stale. Also known as Bostok, this breakfast treat was created by a clever baker who […]
Gooey butter cakes are a specialty of St. Louis. Lemon Gooey Butter Cake in a Brioche Crust takes this homey cake into another realm. The original gooey butter featured a yeast raised crust. It was later changed to a yellow cake by some. I have skirted the issue by using a rich brioche dough that […]