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Brioche Mousseline 1

Brioche Mousseline by Philippe Conticini

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … .. In despite the high amount of butter and eggs, it is lighter than a cloud. The original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici’s one. It’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.

Cherry tart 1

Cherry tart

When I come to the kitchen to prepare a dessert, I know exactly how it will be, I have fixed in mind the final image that the cake must have. This time something different happened. I was fascinated by a cherry and pistachio tart by the famous pastry chef Claire Heitzler, since 2015 at the head of Maison Ladurée, but I was not completely convinced. The only things I was sure of, were the red sabée pastry (my interpretation) and Claire Heitzler’s pistachio filling. I decided to replace the pistachio pastry cream with a pistachio custard (very similar), recipe by the famous italian pastry chef De Carlo. I prepared it twice, but i never used to garnish a tart. But I think that, to call a tart “Cherry and Pistachio tart”, there should be another cherry preparing, and not only a single layer at the bottom of the sable. So I decided to use a cherries chantilly to resume the add more taste of this delicious fruit. In short, I completely changed Claire Heitzler’s tart …

brioches di rose 1

Roses brioche

A Brioche to share for breakfast. In occasion of some friends who came to meet us during the weekend, I thought It could be nice to give to typical morning brioche a different shape. A brioche dough I prepared several times, which never disappoints….. You can even prepare single rose brioche, placing them to rise in a muffin mould and dust with icing sugar to serve.

Brioches portoghesi al latte condensato 1

Portuguese sweetened condensed milk rolls

I prepared the famous Brioches Parisiennes by Christophe Felder (here) Mascarpone and vanilla brioches, (here) Lemon Buchty brioche (here) with crème fraiche or sour cream, I couldn’t ignore these Portuguese sweetened condensed milk rolls. All the doughs (but the first) call for different fat than butter. All the brioches are gorgeous, super soft  and you can flavor them as you prefer.

pains au chocolat 1

Pains au chocolat (almost)

I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead. The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs. A set of classic tastes, which never disappoints. Perfect for breakfast. #briochedeprintemps    

Pane al latte di Hokkaido 1

Hokkaido milk bread

A special milk bread, prepared with a special japanese method: Tangzhong. Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious. You will get a bread higher and lighter than it would otherwise be. A perfect milk bread for breakfast or for tea time. I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.