Algerian Brioche, Chrik

Chrik are individual small brioche buns from the northeastern Algerian city of  Constantine (also called Kasentina). Chrik are always served during the month of Ramadan to accompany M’halbi, a refreshing creamy custard (see previous post). These milk brioche are fluffy, pillowy and perfumed with orange blossom water. Ingredients: 500g of flour (all purpose flour/plain flour) Zest…

Tropézienne

The Tropézienne is a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by…

Mini Brioches

By now, you should know that I love eating and baking bread, brioches, and other dough-based recipes. This recipe is simple, and delicious for breakfast, served straight out of the oven. I made a warm and fresh batch this morning for Fiesta Friday. I would like to wish our host Angie from The Novice Gardener, a big…

Brioche with Milk

A basket of brioches for a family breakfast! Serves 10 Ingredients: 500g of plain flour 20g of fresh yeast 80g of caster sugar 2 eggs 200ml of warm milk 120g of soft butter 1 egg yolk for the brush 100g of fresh pine nuts or walnuts Procedure: In a Kitchen Aid or similar, add the…

Brioche Tressée, Braided Brioche

Brioche Tressee for our tomorrow breakfast. Serves 12 Ingredients: 500g of plain flour/ all purpose flour Pinch of salt 20g of fresh yeast 100g of caster sugar 5 medium eggs 200g of soft butter Sesame seeds 1 egg yolk Procedure: In the bowl of the stand mixer, add the flour and crumble the yeast on…