A light, sweet yeast bread typically in the form of a small, round roll.
- ‘To finish the brioche, in a medium saute pan, melt the butter over medium heat.’
- ‘In a large bowl, combine the brioche and creme anglaise and toss to coat.’
- ‘Classic summer pudding is made with stale bread but it is much better made with store bought pound cake or brioche.’
- ‘For the brioche: Preheat the oven to 400 degrees.’
- ‘Transfer the large pieces to the prepared brioche pans and, using a paring knife, score the top.’
- ‘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.’
- ‘Cut the brioche into long triangles and arrange on a parchment-lined sheet pan.’
- ‘Arrange the remaining brioche and pour the remaining custard over the terrine.’
- ‘The brioche roll was the perfect vehicle for everything.’
- ‘Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool.’
- ‘Place a slice of roulade on top of each of the brioche rounds.’
- ‘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.’
- ‘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.’
- ‘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.’
- ‘Panettone, stollen, brioche or malted fruit breads are ideal for this.’
- ‘Brioche a tete is a traditional Parisian brioche in which two dough rounds are stacked in the same mold.’
French, from Norman French brier, synonym of broyer, literally split up into very small pieces by pressure; related to bray.
We take a look at several popular, though confusing, punctuation marks.