
After a quick trip to the grocery I'm ready to indulge myself and dive into my cooking play time for today. Guess what I'm making - - -
 If you guessed brioche you'd be correct. The pans pictured above are called "a tete" molds.
If you guessed brioche you'd be correct. The pans pictured above are called "a tete" molds. The current issue of Fine Cooking has a wonderful, pictoral recipe for brioche.  I've made brioche in the past - they can be fickle, but are well worth the effort.
The current issue of Fine Cooking has a wonderful, pictoral recipe for brioche.  I've made brioche in the past - they can be fickle, but are well worth the effort.   Here's a quick hint - the recipe calls for room temperature eggs - I of course never remember to set my ingredients out ahead of time.  Quick Solution - place your eggs in a warm water bath to bring to room temperature - works every time.
Here's a quick hint - the recipe calls for room temperature eggs - I of course never remember to set my ingredients out ahead of time.  Quick Solution - place your eggs in a warm water bath to bring to room temperature - works every time. Another tip - when adding eggs to a batter always crack the eggs into a bowl first.  This will prevent you from adding shell to the batter, or worse yet, a bad egg.
Another tip - when adding eggs to a batter always crack the eggs into a bowl first.  This will prevent you from adding shell to the batter, or worse yet, a bad egg. To warm up the milk I put it in the microwave for one minute at 30% power.  And, yes, I always use organic milk.
To warm up the milk I put it in the microwave for one minute at 30% power.  And, yes, I always use organic milk. Here is my dough before the addition of the butter.  Ahhhh, yes, the BUTTER.
Here is my dough before the addition of the butter.  Ahhhh, yes, the BUTTER. Sorry kids  - brioche is loaded with butter - that's what makes it taste so good.  This recipe makes 16 servings and calls for a half pound of butter - it's an indulgence, what can I say?
Sorry kids  - brioche is loaded with butter - that's what makes it taste so good.  This recipe makes 16 servings and calls for a half pound of butter - it's an indulgence, what can I say? How lovely - look at the perfect dough after one hour of proofing at room temperature.  Now into the fridge overnight to develop flavor.  I'll finish the brioche tomorrow - stay tuned for follow-up.
How lovely - look at the perfect dough after one hour of proofing at room temperature.  Now into the fridge overnight to develop flavor.  I'll finish the brioche tomorrow - stay tuned for follow-up. Now here is another "teaser"  - I was working on a binding for this quilt today.  You're only getting a sniplet of a tease - I want the full reveal to include a photo of my Mom - she embroidered all of the blocks in this quilt. You're going to have to wait until next week to see the entire quilt - until then, only sniplets!
Now here is another "teaser"  - I was working on a binding for this quilt today.  You're only getting a sniplet of a tease - I want the full reveal to include a photo of my Mom - she embroidered all of the blocks in this quilt. You're going to have to wait until next week to see the entire quilt - until then, only sniplets!
 
1 comment:
Ohh looks delicious! I can't wait to see all of the quilt :) Christine
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