Because today's feature is brioche. Those who watch My Kitchen Rules will notice one of the judges- Manu, is French. His criticism of dishes is usually one of two things: Not enough sauce/non existing sauce/ not good enough sauce, and/or not enough butter/ cream. We all know French chefs love their sauces and their butter. Look at French Iron Chef, Sakai- his dishes tend to be simple, but always accompanied by a rich buttery or creamy sauce. Julia Child loves her butter too.
Which I can totally understand. I was shocked to discover FL's home has no butter.
From baKEE |
Brioche consists of high amounts of egg and butter, creating a crumbly and rich texture, made the same way as most breads.
Yeast into water, wait a few minutes. Sugar into milk, dissolve. Flour (I would have used plain flour if I had my way because I never buy special flour, and this 00 flour just sounds weird to me. It's for making pasta and bread usually, medium high protein) and egg with the yeast/water, dough hook it through a couple of minutes before adding the milk in a steady stream while kneading (assuming you have a kitchen mixer, which I don't cos I'm poor, so I go over to other people's places to make stuff- they tend to have it), and then slowly add the butter and knead till you get a beautiful dough.
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From baKEE |
Then it's all about waiting a couple of hours.
Meanwhile....
From baKEE |
No surprise, I can't be bothered with the heating the cream and then chopping the chocolate into fine pieces etc etc. Microwave that!
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From baKEE |
Roll it up, pan it, and oven it. 180 degrees till you think it's done... 45 mins or so?
That was a guestimate. Yep, that's a word. I do like my portmanteaus. Learnt a new word? You're welcome.
Unfortunately, since I didn't make this broiche in my own home, I didn't have any leftovers, but the best thing to do with leftover brioche or croissants or any type of bread with high butter content for that matter, is to make a pudding. Cube the bread, pour over cream, egg, milk, sugar and chocolate... maybe if I ever make brioche again and have left over, there'll be a separate entry for brioche pudding. Or if I ever have excess croissant. Which is never going to happen.
2 comments:
How can a house have no butter - I would cease to function if I ran out of butter.
We should make brioche sometime just to make pudding out of it.
I know!! A kitchen can never have too much butter. Let's make brioche and pudding on the same day =D
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