One of the mysteries of the English language finally explained.
A light sweet yeast bread typically in the form of a small round roll.
- ‘Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool.’
- ‘Elsewhere prices for brioches, soda breads and rye loaves are spiralling as demand surges.’
- ‘Arrange the brioche rounds on a dinner plate and top each with a slice of the monkfish liver.’
- ‘Place a slice of roulade on top of each of the brioche rounds.’
- ‘Cut the brioche into long triangles and arrange on a parchment-lined sheet pan.’
- ‘Place a brioche round to one side of a plate with a portion of quince compote on top.’
- ‘Place the round slice of foie gras into the hollowed brioche and reserve.’
- ‘Panettone, stollen, brioche or malted fruit breads are ideal for this.’
- ‘In comes a white chocolate marquise and a French brioche toast with strawberries and ice cream.’
- ‘For the brioche dumplings, place the veal bones in a medium bowl, Sprinkle with salt, and cover with cold water.’
- ‘Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure.’
- ‘Even the brioche round on which it sat was stale.’
- ‘Brioche a tete is a traditional Parisian brioche in which two dough rounds are stacked in the same mold.’
- ‘Classic summer pudding is made with stale bread but it is much better made with store bought pound cake or brioche.’
- ‘Transfer the large pieces to the prepared brioche pans and, using a paring knife, score the top.’
- ‘In a large bowl, combine the brioche and creme anglaise and toss to coat.’
- ‘The brioche roll was the perfect vehicle for everything.’
- ‘Arrange the remaining brioche and pour the remaining custard over the terrine.’
- ‘For the brioche: Preheat the oven to 400 degrees.’
- ‘To finish the brioche, in a medium saute pan, melt the butter over medium heat.’
French, from Norman French brier, synonym of broyer, literally ‘split up into very small pieces by pressure’.
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