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Brioche
 | |
| Type | Pastry |
|---|---|
| Course | Breakfast, dessert, snack and main course as a burger bun |
| Place of origin | France |
| Main ingredients | Flour, eggs, butter, milk, water, cream |
Brioche (/ˈbriːoʊʃ/, also UK: /ˈbriːɒʃ, briːˈɒʃ/,[1] US: /briːˈoʊʃ, ˈbriːɔːʃ, briːˈɔːʃ/,[2][3][4] French: [bʁijɔʃ]) is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs".[5] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.
- ^ "Brioche". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2019-12-22.
- ^ "brioche". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 2 May 2019.
- ^ "Brioche". Collins English Dictionary. HarperCollins. Retrieved 2 May 2019.
- ^ "Brioche". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved 2 May 2019.
- ^ Robuchon, Joël, ed. (2007). Le Grand Larousse Gastronomique. Paris: Larousse. p. 134. ISBN 978-2-03-582360-1.
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