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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”.

brioches sfogliate al cappuccino 1

Cappuccino french brioches

Different ways to have breakfast….. You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam…… What about me? I drink cappuccino with 3 cookies….. Only recently I begun to prepare french croissant……the typical meal for breakfast….. So…..I had an idea…….To prepare cappuccino french brioches. That’s it: to taste to be dipped, to eat.

Vento indiano 1

Indian wind

Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen. We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again. I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache. The finished dessert has a delicate flavor balance, especially in aroma and taste. You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.