Brioche

Besides a perfectly made baguette, brioche is my favorite bread. Brioche is versatile and can be used in a number of savory and sweet applications. The best way to enjoy brioche is lightly toasted with a smear of good salted butter and some fruit preserves. Here at Julia’s I use it for two different dishes. At lunch I use brioche for our croque monsieur which is a ham and cheese sandwich topped with Mornay sauce and lightly browned in the oven. We also serve a version of Tarte Tropezienne, the famous pastry from Saint Tropez in the south of France, which consists of brioche filled with a lightened pastry cream and topped with pearl sugar. Our version consists of two thin slices of brioche lightly brushed with Grand Marnier and topped with vanilla pastry cream and orange zest. For crunch we add a layer of almond crumble in between the two layers. Our Tropezienne is served with vanilla poached apricots and orange-cardamom ice cream.

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Bread flour, sugar, salt, milk, yeast, eggs, butter.

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Mix flour, sugar, salt, milk, yeast and eggs until dough is formed.

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Add softened butter piece by piece until all incorporated.

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Place dough in a greased bowl, cover with plastic and place in a warm spot to rise.

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Knock dough back down and place in baking pans.  Cover and allow to double in size.

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Egg wash the top of risen dough and bake at 325 degrees for 30 minutes.

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Allow to cool completely on a rack.

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Our version of the Tarte Tropezienne.

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