“Beurre Pâtissier” is butter that is 99.8% butterfat made specially for raised pastries, cakes, brioches, and choux pastry. It is made through centrifugal force that forces out almost all water and milk solids other than fat. It will be 25% reconstituted butter (butter derived from concentrated butter.) It is sold in large quantities, such as…
Brioche
Brioche
Brioche is a French bread made from flour, salt, yeast and water, but enriched with eggs and butter. Sugar is often added, and the water is often replaced with milk or cream. The result is a soft, buttery, slightly sweet and rich dough approaching the category of pastry. Some recipes will call for additional flavouring…
Brioche Moulds
Brioche moulds are special moulds in which the breads named “brioche” are made. You can make brioche without these moulds, but you won’t get the classic “brioche à tête” form. They are round, with fluted, sloping edges, and wider at their top than at the bottom. Materials They are made of metal, glass, silicone or…
Brioche Vendéenne
This is brioche made as a large loaf with pleats called “barres” (bars in English.) It looks a bit like the Jewish bread, Challa. Making it like this is traditional in a western, Atlantic coast region of France called Vendée, especially for Easter and weddings. For weddings, they will even make large brioches that weigh…