All Topics  
Brioche

 
Brioche

 
   Email Print
   Bookmark   Link
 

 

Brioche
 
 
  Topics Brioche Topic Home

Brioche (pronunciation
Pronunciation

"Pronunciation" refers to the way a word or a language is usually spoken, or the manner in which someone utters a word. If someone said to have "correct pronunciation," then it refers to both within a particular dialect....
: English
English language

English is a West Germanic language that originated in Anglo-Saxon England and has lingua franca status in many parts of the world as a result of the military, economic, scientific, political and cultural influence of the British Empire in the 18th, 19th and early 20th centuries and that of the United States from the mid 20th century onwa...
 ; French
French language

French is a Romance language spoken around the world by around 80 million people as first language, by 190 million as second language, and by about another 200 million people as an acquired tongue, with significant speakers in 54 countries....
 ) is a highly enriched French
French cuisine

French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel....
 bread
Bread

Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Edible salt, fat and a leavening agent such as yeast are common ingredients, though bread may contain a range of other ingredients: milk, Egg , sugar, spice, fruit , vegetables , Nut or seeds ....
, whose high egg
Egg

Egg or Eggs may refer to the following:...
 and butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
 content give it what is seen as a rich and tender crumb.






Discussion
Ask a question about 'Brioche'
Start a new discussion about 'Brioche'
Answer questions from other users
Full Discussion Forum



Encyclopedia


Brioche
Brioche Des Rois Dsc06781
Brioche (pronunciation
Pronunciation

"Pronunciation" refers to the way a word or a language is usually spoken, or the manner in which someone utters a word. If someone said to have "correct pronunciation," then it refers to both within a particular dialect....
: English
English language

English is a West Germanic language that originated in Anglo-Saxon England and has lingua franca status in many parts of the world as a result of the military, economic, scientific, political and cultural influence of the British Empire in the 18th, 19th and early 20th centuries and that of the United States from the mid 20th century onwa...
 ; French
French language

French is a Romance language spoken around the world by around 80 million people as first language, by 190 million as second language, and by about another 200 million people as an acquired tongue, with significant speakers in 54 countries....
 ) is a highly enriched French
French cuisine

French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel....
 bread
Bread

Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Edible salt, fat and a leavening agent such as yeast are common ingredients, though bread may contain a range of other ingredients: milk, Egg , sugar, spice, fruit , vegetables , Nut or seeds ....
, whose high egg
Egg

Egg or Eggs may refer to the following:...
 and butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
 content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing
Proofing (baking technique)

Proofing is a step in creating yeast breads and Baking where the yeast is allowed to leaven the dough. This step is not often explicitly named, and normally shows up in recipes as "Allow dough to rise"....
.

Forms of brioche


Brioche à tête is perhaps the most classically recognized form. Brioche à tête rolls are panned in fluted tins with a small spherical piece of dough placed on top. Brioche Nanterre is a loaf of brioche panned in a standard loaf pan. Instead of shaping one piece of dough and baking it, two rows of small pieces of dough are placed in the pan. Loaves are then proofed in the pan, fusing the pieces together. During the baking process the balls of dough rise further and form an attractive pattern.

Typical core ingredients for brioche dough are:

  • bread flour
  • eggs
  • butter
  • sugar
  • milk
  • yeast
  • salt


History


The word brioche first appeared in print in 1404, and this bread is believed to have sprung from a traditional Norman
Normandy

Normandy is a geographical region corresponding to the former Duchy of Normandy. It is situated along the coast of France south of the English Channel between Brittany and Picardy and comprises territory in northern France and the Channel Islands....
 recipe. It is argued that brioche is probably of a Roman origin, since a very similar sort of sweet holiday bread is made in Romania ("saralie"). The cooking method and tradition of using it during big holidays resembles the culture surrounding the brioche so much that it is difficult to doubt same origin of both foods.

It is often served as a pastry or as the basis of a dessert, with many local variations in added ingredients, fillings and toppings. It is also used with savory preparations, particularly with foie gras
Foie gras

Foie gras is a food product made of the liver of a Domestic duck or Domestic goose that has been specially fattened. This fattening is typically achieved through Force-feeding corn, according to French law, though outside of France it is also produced using natural feeding....
, and is used in some meat dishes.

Jean-Jacques Rousseau
Jean-Jacques Rousseau

Jean Jacques Rousseau was a major philosopher, writer, and composer of the eighteenth century The Age of Enlightenment, whose political philosophy influenced the French Revolution and the development of modern political and educational thought....
, in his 1783 autobiography Confessions
Confessions (Jean-Jacques Rousseau)

Confessions is an autobiography book by Jean-Jacques Rousseau. In modern times, it is often published with the title The Confessions of Jean-Jacques Rousseau in order to distinguish it from St....
, relates that "a great princess
Princess

Princess, is the feminine form of prince . Most often, the term has been used for the consort of a prince, or her daughters.For many centuries, the title "princess" was not regularly used for a monarch's daughter, who might simply be called "Lady" or a non-English equivalent; Old English language had no female equivalent to "prince", "earl"...
" is said to have advised, with regard to starving peasants, "S’ils n’ont plus de pain, qu’ils mangent de la brioche", commonly translated as "If they have no bread, let them eat cake
Let Them Eat Cake

"Let them eat cake..." is a translation of the French language phrase "qu'ils mangent de la brioche." It should be noted that brioche is actually a type of highly enriched bread, rather than any type of dessert or confection....
". This saying is commonly attributed to Queen Marie-Antoinette, wife of Louis XVI
Louis XVI of France

Louis XVI or Louis-Auguste de France ruled as List of French monarchs of France and of List of Navarrese monarchs from 1774 until 1791, and then as Popular monarchy from 1791 to 1792....
; it is also speculated that he may have actually been referring to Maria Theresa of Spain
Maria Theresa of Spain

Maria Theresa of Spain was the daughter of Philip IV of Spain and ?lisabeth of France . She was List of Queens and Empresses of France as wife of Louis XIV of France....
, the wife of Louis XIV. The meaning and intent of the of the statement is also debated due to historical legal context.

Etymology


The word comes from Old French, from broyer, brier, to knead, of Germanic origin (bhreg).

External links