a French specialty. Too easy not to try and so delicious!
The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation. A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter […]
It’s not a boule, it’s not a baguette. It’s a bastard.
The texture light and fluffy, the taste not too sweet and rich in chocolate flavor. The chocolate for this classic French dessert has to be of good quality; the higher the cocoa content, the more intense the chocolate taste.
Few things say “autumn” more than apples. Well, maybe pumpkins—but they’re not as much fun to pick or as easy to eat. A few weeks ago we went to Grim’s Orchard and Family Farms in Breinigsville, Pennsylvania. It was wonderful to see my daughters having so much fun picking apples and walking the hills of the […]
Ratatouille is a Mediterranean vegetable stew from the southern region of Provence in France. The secret to a perfect ratatouille is sun-ripened vegetables, good quality olive oil with a rich and robust flavor and plenty of time.
The French name: brioche à tête refers to its shape (“tête” means head). The classic brioche is baked in a traditional round, fluted mold with a small “head” on top. It’s often simply called Brioche Parisienne. For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.