There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Saturday, October 29, 2011

Brioche

I don't really get brioche. Which is why I've started to experiment with it. What's it for? Why the mystique around it? My first foray into the world of the brioche was perhaps a bit ambitious - a schmancy chocolate-chili brioche loaf which, when eaten with cream, was just, meh, so I'll be using it to make chocolate banana bread pudding, wich will likely be good, but a bit much effort just to make a dessert. Thus my exploration begins. I found this interesting article:

This article has a link to the following brioche recipe, which will be my next attempt at trying to figure out this iconic bread:
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