Basic Brioche

Preparation info

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By Joanne Chang

Published 2010

  • About

I adore brioche! I was introduced to it during my stint at Payard. Every morning, just after the early-morning bake-off, the head baker in the viennoiserie (breakfast pastry) department sweetly presented me with a brioche treat, getting even my toughest sixteen-hour days off to a great start. This recipe, which evolved from the version I learned at Payard, is rich, fluffy, eggy, and buttery and never disappoints. To develop your brioche technique, ma