The Art of French Pastry

be interchanged. Rum or kirschwasser are usually the alcohols of choice. ...

BRIOCHE STREUSEL / STREUSSEL BRIOCHE ...

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YIELD | ONE 9-INCH CAKE 2-DAY RECIPE Brioche streusel, another bread I grew up with, is a coffee cake m ...

but no matter what you call this wonderful pastry or how you spell the name, what people remember about it i ...

slightly warm with morning café au lait and some homemade jam. As in the recipe for Bee Sting Brioche, ...

keep in the freezer. Then you’ll have it on hand to sprinkle it on ice cream. Yum! BEFORE YOU BEGIN Get ...

temperature: Digital scale, set to metric weights Equipment for Brioche Equipment for Streusel One 9-inch round cake p ...

Plastic wrap 1 rolling pin 1 pastry brush 1 digital thermometer 1 wire rack Read this recipe through twice f ...

WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Brioche dough | ½ recipe | ½ recipe Streusel (kirsch optional) ...

needed | As needed Egg Wash | 1 recipe | 1 recipe Confectioners’ sugar, for dusting | As needed | As needed ...

brioche dough following the instructions and refrigerate overnight as instructed. 2 Make the streusel follow ...

1 If using a metal cake pan, grease it with melted butter. If you use a 9-inch round silicone F ...

the recipe). 2 Dust your work surface lightly with flour and make sure you have a lot of space ...

the dough and press on it at the same time while sliding it around on the table in clockwise circles. At fi ...

Take your rolling pin and start rolling it out to a 9- inch circle. Roll for 5 seconds, then turn the ...

your prepared pan and press it out so that it reaches the sides of the pan. Brush the top with egg wash ...

hotter than 80.6°F/27°C— to rise for 1 to 1½ hours. You can create an ideal environment for rising in your ove ...

heat and humidity. This system works very well, as it will also keep the dough away from drafts. 5 ...

probably need another 20 to 30 minutes of rising. If after you poke it the dough barely bounces back and yo ...