Tarte Tropézienne, named by Brigitte Bardot after she enjoyed it so much in San Tropez, this is a brioche filled with silky smooth creme diplomat
Tag: Brioche
Brioche Loaf
A lovely soft enriched dough makes this Brioche Loaf perfect for sandwiches, French Toast or even Bread and Butter Pudding, all of which are delicious
Brioche Buns with Chocolate and Hazelnuts
I have made Brioche quite a few times. It is a lovely soft, enriched, bread that is simply delicious. I have made loaves, Brioche a tete and just simple buns. But for this recipe I decided to make buns and coat them with some milk chocolate that had some roasted chopped hazelnuts stirred into it. […]
Brioche Feuilletée – Laminated Brioche
I wanted to make some brioche, as it is one of my favourite breads. So I checked out a few options and decided that a laminated version, using the brioche dough to make a sort of puff pastry would be a good challenge. Usually brioche has quite a lot of butter in the dough, but […]
Chocolate & Creme Patissiere Brioche Swirls
I recently made some brioche buns which were a great success, so trying to build on that today I made some Chocolate & Creme Patissiere Brioche Swirls. These will take the same brioche recipe but then instead of creating the Brioche a Tete the dough will be rolled out and covered in creme patissiere and […]
Mini Brioche a Tete
Brioche is a lovely enriched bread, using eggs, milk and lots of butter. Often made as large loaves they can also be made in mini versions. I have done this before my the blog, using a muffin tin. Today I am making them once more, but this time using mini brioche moulds. The recipe will […]
Chocolate Hazelnut Brioche Flower
I saw a recipe for a Brioche Flower that was quite impressive, so I took a look around and found several recipes and videos, all on a similar theme. The all use Nutella, which is something I had never even tasted. But I was intrigued, so I bought a jar and had a little taste […]
Tarte Au Sucre
It seems that Tarte Au Sucre, or Sugar Pie is different between France and Belgium and North Ameria. In France and Belgium, from the recipes I have read they tend to be a brioche type bread recipe, whereas in North America it appears that a shortcrust pastry is preferred. For my attempt I found a […]
Brioche à Tête
A while back I made some Brioche, from a Paul Hollywood recipe, it turned out very well indeed, as you can see here. Today I decided that I would use the same recipe to try to make some Brioche à Tête, which are rolls, with a little ‘head’ on them. I did check out some […]