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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