Brioche Archives - so good.. magazine
In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.
One of the viennoisseire pieces that the chef makes in his Neighbor Bakehouse and could be appreciated in a course of L’École Valrhona Brooklyn
One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.
The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.
Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg.
Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be
replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.