http://www.rkhooks.net/2006/07/20/brioche/ tasty tales from Paris and beyond Sat, 14 Jan 2012 22:58:45 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.rkhooks.net/2006/07/20/brioche/comment-page-1/#comment-2202 Suzanne Wed, 10 Aug 2011 22:24:49 +0000 http://rkhooks.wordpress.com/2006/07/20/brioche/#comment-2202 thank you for this recipe! thank you for this recipe!

]]> http://www.rkhooks.net/2006/07/20/brioche/comment-page-1/#comment-1900 Perfekte Brioches revisited | missboulette Tue, 29 Mar 2011 18:04:28 +0000 http://rkhooks.wordpress.com/2006/07/20/brioche/#comment-1900 [...] Eigentlich sollte an dieser Stelle die Auflösung meiner Namul-Impressionen stehen. Aber nun folgt ein Zwischenbericht zu meiner Brioche Mission, seelisch und moralisch unterstützt von Daniela. Anstatt brav zu fasten habe ich mich wieder meinem Briochewahn hingegeben – und es gibt gute, nein, sehr gute Neuigkeiten. Dank Zorra’s Brioche loaf Rezept und Le Cordon Bleu. [...] [...] Eigentlich sollte an dieser Stelle die Auflösung meiner Namul-Impressionen stehen. Aber nun folgt ein Zwischenbericht zu meiner Brioche Mission, seelisch und moralisch unterstützt von Daniela. Anstatt brav zu fasten habe ich mich wieder meinem Briochewahn hingegeben – und es gibt gute, nein, sehr gute Neuigkeiten. Dank Zorra’s Brioche loaf Rezept und Le Cordon Bleu. [...]

]]> http://www.rkhooks.net/2006/07/20/brioche/comment-page-1/#comment-1244 Jo Mon, 19 Jul 2010 19:37:37 +0000 http://rkhooks.wordpress.com/2006/07/20/brioche/#comment-1244 You can use the artisan sponge recipe as well and its much quicker, I mix up brioche batter and let sit 2 hrs, and then either chill to use later or use right away. Makes great cinamon buns, hot dog and hamburger buns and of course brioche a tete, chocolate ganache in brioche... possibilities are endless. I used to make all homemade bread traditionally but I bought the books Artisan bread in 5 min a day and healthy bread in 5 min a day and that is a thing of the past! No kneading, no rise times, no worrying about water temp. For 9 yrs I have been trying to recreate the pastries I ate in Europe, and these books are the answer! You can use the artisan sponge recipe as well and its much quicker, I mix up brioche batter and let sit 2 hrs, and then either chill to use later or use right away. Makes great cinamon buns, hot dog and hamburger buns and of course brioche a tete, chocolate ganache in brioche… possibilities are endless. I used to make all homemade bread traditionally but I bought the books Artisan bread in 5 min a day and healthy bread in 5 min a day and that is a thing of the past! No kneading, no rise times, no worrying about water temp. For 9 yrs I have been trying to recreate the pastries I ate in Europe, and these books are the answer!

]]> http://www.rkhooks.net/2006/07/20/brioche/comment-page-1/#comment-753 breadmaking at palate sensations « rice cake confessional Sun, 30 Aug 2009 05:20:38 +0000 http://rkhooks.wordpress.com/2006/07/20/brioche/#comment-753 [...] was expecting brioches like this but instead ours had a more pound cake like [...] [...] was expecting brioches like this but instead ours had a more pound cake like [...]

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