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Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). [8] Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two ...
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
Concha (Spanish, 'shell'), plural conchas, is a traditional Mexican sweet bread with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). [2]
Preheat the oven to 425°F. Wash the potatoes and pat dry thoroughly. Slice the potatoes into 1/4-inch-thick rounds. In a large bowl, stir together the potatoes, oil, pepper, and garlic powder ...
The dictionary content is licensed from Oxford University Press's Oxford Languages. [3] It is available in different languages, such as English, Spanish and French. The service also contains pronunciation audio, Google Translate, a word origin chart, Ngram Viewer, and word games, among other features for the English-language version.
Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes
"Let them eat cake" is the traditional translation of the French phrase "Qu'ils mangent de la brioche ", [1] said to have been spoken in the 18th century by "a great princess" upon being told that the peasants had no bread. The French phrase mentions brioche, a bread enriched with butter and eggs, considered a luxury food. The quote is taken to ...
Tarte tropézienne, also known as "la tarte de Saint-Tropez", is a dessert pastry consisting of a halved brioche filled with a mix of two creams, thick pastry cream (crème pâtissière) and buttercream, [1] and topped with pearl sugar.