Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The baker’s wife in Vézénobres showed me how to turn day-old brioche into a kind of biscuit.


Spread slices of brioche, at least one day old, with apricot jam. Whisk an egg white until stiff and whisk in 3 tablespoons icing sugar. Spoon the sugar mixture over the jam and spread to the edges. Place the slices on a baking sheet and cook in a cool oven (Mark ¼, 100°C, 200°F) for 50–60 minutes until the brioche is nicely toasted and the icing is set and just starting to change colour. Cool the minerves on a wire tray.