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  • noun

Words related to brioche

a light roll rich with eggs and butter and somewhat sweet

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The rest was then used in the preparation of brioches. The three fermentations were made in triplicate.
Two recipes were followed to make the brioches (Table 1).
INGREDIENTS (serves 4) 4 individual brioches 6 eggs, beaten 45ml/3 tbsp chopped fresh chives, plus extra to serve 25g/1oz/2 tbsp butter 45ml/3 tbsp cottage cheese 60-75ml/4-5 tbsp double (heavy) cream salt and ground black pepper 1 Preheat the oven to 180oC/350oF/ Gas 4.
VARIATION If you do not happen to have brioches to hand, these wonderful herby eggs taste delicious on top of thick slices of toasted bread.
This is a fairly complex menu -- parents feeding a multitude may find the brioches a little time-consuming on the day, especially if they are fitting them in with a meaty alternative and trying to assemble the Lego Hogwart's school at the same time.
The soup, damson and beetroot compote and dessert can be made in advance (but don't add the coriander to the soup till the last minute), as can the brioches and bread rolls (which will freeze beautifully).
Alternatively, wait until the brioches are cooled, cover in cling wrap and freeze.
If you team asparagus soup with freshly made brioche, you'll have a fancy first course at an economy price.
To serve, fill the brioche halves with the bacon-wrapped tomatoes, mushrooms and meat patties and put the fried eggs on top (if using small brioches put the tomatoes and mushrooms inside and place the meat patties and fried eggs beside them.) Garnish with the onion rings.
For a spring brunch, purchased brioches provide a quick way to dress up scrambled eggs.
LEEK AND GRUYERE BRIOCHES With white wine and tarragon sauce, mustard greens, roast beetroot and damson compote and roast parsnips
Place half of brioche on griddle and top with Camembert.
The Vendee plant will be built on the site of "Brioche Sicard" located in St.
Biagio Settepani, Owner of Bruno Bakery in Brooklyn, believes Italian pandoro is related to brioche. The Italian confection relies on a sourdough starter referred to as la madre, which was at one time the only leavener available in Italy (Glezer 161).