Brioche Paste

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Flour, 2 lbs.
  • yeast, ½ oz.
  • salt and sugar, each


The brioche is a rich, light kind of unsweetened bun or cake, very commonly sold, and served to all classes of people in France, where it is made in great perfection by good cooks and pastrycooks. It is fashionable now at English tables, though in a different form, serving principally as a crust to enclose rissoles, or to make cannelons and fritters. We have seen it recomme