Comments on: Why this love for Brioche? — Pourquoi cet amour pour la brioche ?

By: Anakin

Anakin — Thu, 06 Mar 2008 20:13:22 +0000

Your blog always makes me hungry anytime I read it, especially just after dinner ^_^

By: Irene in Papuasi Nuvelle Guinee

Irene in Papuasi Nuvelle Guinee — Sat, 17 Mar 2007 06:45:39 +0000

I am becoming adict to this blog; I must confes. I agree with you the best reason to get up in the morning is to eat :O) I like the way you mix French and English…ok have to go make a Brioche!

By: Manoli

Manoli — Sat, 18 Mar 2006 16:11:19 +0000

Thanks to your pictures I really want to do it… so do I! It really smell and taste like a brioche but look like a cake… next time I will chose a better pan!

By: Brioche Helsinki - New York All Night Long at Doughboy

Brioche Helsinki - New York All Night Long at Doughboy — Sat, 18 Feb 2006 22:51:49 +0000

[...] I learned to bake yeast bread before I started grade school. Yeast-based breads take time: over the long and chilly President’s Day weekend, I finally decided to satisfy my cravings. Tartine Gourmand’s brioche pictures inspired me to combine French brioche and kouglof techniques with my Finnish pulla heritage. This is the result: [...]

By: Nico

Nico — Fri, 17 Feb 2006 18:53:42 +0000

Hmmm, ca sent bon Anyway, I’ve recently discovered yet another great brioche pairing: some good pate de fois gras with a dollop of honey. Heavenly!

By: Béa

Béa — Fri, 03 Feb 2006 02:06:31 +0000

Hi Anita,

Merci! No I don’t know this recipe. Which book of his??

By: Anita

Anita — Fri, 03 Feb 2006 01:00:05 +0000

Bea,
Those are wonderful brioche! They look so yummy and I’m sure your kitchen must have smelled heavenly!
Have you seen the recipe for Pierre Herme’s Tarte Tropezienne in his Desserts book? Brioche with a filling of buttecream and pastry cream - so good!

By: Béa

Béa — Thu, 02 Feb 2006 18:50:06 +0000

Hi Molly,

Merci! Bravo pour ton français! I am glad you like it. No good brioche in Seattle?? I am sure there must be! Maybe in your kitchen!!

By: Molly

Molly — Thu, 02 Feb 2006 06:02:25 +0000

Beautiful, Bea - or magnifique, really! I too am a lover of brioche, but I’ve yet to find a baker in Seattle that makes a worthy one. Your recipe might be just the trick! Thank you.

By: Béa

Béa — Thu, 02 Feb 2006 04:41:15 +0000

Kim, yes bakery schedules are rough!
Tania, thank you ! The fragrance is definitely something to be remembered!
Ivonne,
aahha, funny, you write “recette”, not “ricette” Cannot wait to hear about your canelés. Are you buying the copper molds??
Kat & Satoshi,
Thanks so much! Brioche is a best choice!