Brioche is a French bread with a thick and soft crumb due to its high egg and butter content. "Light and slightly puffy, more or less fine, depending on the percentage of butter and eggs," chef Jol Robuchon said. It has a dark, golden, flaky crust that is often enhanced by an egg wash after proofing.
Brioche is classified as a Viennoiserie because it is created in the same way as bread but has a deeper flavor due to the addition of eggs, butter, liquid (milk, water, cream, and, rarely, brandy), and sugar. A leavened subgroup of Viennoiserie includes brioche, pain au lait, and pain aux raisins, which are typically consumed for breakfast or as a snack. Brioche is frequently eaten on its own or as the base of a dessert, with various local variations in added ingredients, fillings, or toppings.
The first time the word was
used in French was in 1404. It first appears in Cotgrave's A Dictionarie
of the French and English Tongues in 1611, when it is characterized as
"a rowle, or bunne, of spiced bread" with a Norman origin.
No comments:
Post a Comment