French origin whose butter roll dessert egg and butter content gives it a rich and tender crumb. Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac, or with many other different savory fillings, such as fillet of beef en croute, foie gras, sausage, cervelat lyonnais.

Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces are placed in the pan. The dough balls rise further during the baking process and form an attractive pattern. Brioche can also be made in a pan without being rolled into balls to make an ordinary loaf. Refrigeration also stiffens the dough, which still rises, albeit slowly, making it easier to form. The first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave’s A Dictionarie of the French and English Tongues, where it is described as “a rowle, or bunne, of spiced bread” and its origin given as Norman.

In Gisors, on market days, they produce up to 250 or 300 kg of brioches. This saying is commonly misattributed to Queen Marie-Antoinette, wife of Louis XVI. Glenn Rinsky, Laura Halpin Rinsky, The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, 2008, p. Le pâtissier royal parisien ou Traité élémentaire et pratique de la pâtisserie ancienne et moderne, Paris: J. Baking with Julia by Julia Child, 1996, p.

The Oxford Companion to Food by Alan Davidson, 2006, p. The Joy of Cooking by Rombauer and Becker, 1997, p. On Food and Cooking:the science and lore of the kitchen by Harold Mcgee, 2004, p. Le Trésor de la Langue Française informatisé. Analyse et Traitement Informatique de la Langue Française.

La très belle et Très exquisse histoire des gateaux et des friandises by Toussaint-Samat, Paris: Flammarion, 2004, pp. Grande Histoire de la Patisserie-Confiserie française by S. Marcel Derrien, Geneva 2003, Minerva Press, p. Nicolas de Bonnefons, “Les Délices de la Campagne,” Amsteldan, chez Raphael Smith: 1654, LIVRE PREMIER.

Maguelonne Toussaint-Samat, “History of Food,” Blackwell Publishing, 1992, p. Prosper Montagné, Larousse gastronomoque, Larousse, 1938, p. Marie-Antoinette: The Last Queen of France. Marie Antoinette: Writings on the Body of a Queen. Trésor de la langue française informatisé s. The American Heritage Dictionary of the English Language: Fourth Edition”.

LA DANSE DE LA BRIOCHE en quelques mots” . A propos de la Brioche Vendéenne ” . French origin whose high egg and butter content gives it a rich and tender crumb. Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac, or with many other different savory fillings, such as fillet of beef en croute, foie gras, sausage, cervelat lyonnais. Brioche de Nanterre is a loaf of brioche made in a standard loaf pan.