Lmst

On continue la série des brioches. Ce weekend c’est Anpan de printemps 🌼 🌦
#patisserie #brioche #anko #mardipatisserie #mardipatisserieenretard

Es ist Wochenmitte. Ich möchte aus Gründen die Welt fessen. Für euch habe ich stattdessen einen wundervollen Brioche-Auflauf mit Himbeeren und Schoki dabei. French Toast mal anders. Süßes macht die Welt erträglicher, zumindest eine Winzigkeit.

https://www.magischer-kessel.de/2026/02/french-toast-brioche-auflauf

Danke für Boosts und/oder anderweitiges Weiterverteilen des Links! Lesezugriffe auf mein Foodblog sind für dessen weitere Existenz extrem wichtig! 🥰

#food #dessert #Kaffeetrinken #Süßes #kochen #backen #FrenchToast #ArmeRitter #Brunch #Brioche #Auflauf #Sweets #Himbeeren #Schokolade #FoodOfMastodon #foodporn #FoodOfPixelfed #FoodOfFediverse #foodPhoto #Foodblog

Blick auf dunklen Esstisch. Darauf eine gläserne Aufflauffform mit goldbraun gebackenen Scheiben Weißbrotes. Rundherum liegen gebackene Himbeeren. Die Auflaufform steht auf einem Holzbrett. Daneben ein hellgraublauer Teller, eine Kuchengabel, ein silberner Teelöffel. Gerahmt ist das Bild von einem pistaziengrünen Feld. Unten steht "Brioche-Auflauf mit Himbeeren und Schokolade".

A min o que me gusta é cambiar de #pan #molete #brioche 🍞🫓🥖🥐 #pantrigo

Bodegón con pantrigo, de brioche, e de pasas e noces encetados

Ich benötige Hilfe in Sachen #Stricken
Bin nicht versiert, habe wochenlang zweifarbiges #Brioche geübt, immer wieder von Anfang an, bis ich es in Runden und in Reihen konnte.
Jetzt will ich einen Schal in Reihen stricken. 2 Anläufe von Null brachten das gleiche Ergebnis und ich weiß nicht, was ich falsch mache. Auf der Rückseite erscheinen die rechten Maschen, auf der Vorderseite ?? Das "Berg-Tal-Profil" stellt sich gar nicht ein.

#BriocheStitch

Rückseite, blau lila gestreift rechte Maschen

Vorderseite blau-lila in geordnetem Durcheinander

Nos roulés cannelle, faits maison, sont doux, moelleux et délicieux ! 😋

#cannelle #pâtisserie #paris #paris18 #brioche #artculinaire #art #photo

VIDEO | "Dammi #caffè e #brioche o ti rapino": #barista stende il #bandito a colpi di #artimarziali http://www.youtube.com/watch?v=TP-Sz_w7So8 https://www.larampa.news/2026/02/barista-padova-stende-bandito-colpi-arti-marziali/

BORDEAUX
Où boire et manger
Bonnes adresses cool et sympa

🍵❕️☕️❕️🥐❕️🥖❕️🍹❕️👍❕️😊

#FrenchBastard #breizhcafe
#Leboudoirdelea #Cassonade
#Bordeaux #Aquitaine #cafe
#BonnesAdresses #choco
#Chocolat #the #brioche
#PainAuChocolat #yes
#Chocolatine #Cool
#BoireEtManger
#Jocter #oui
#Manger
#Miam
#oui
☀️

BORDEAUX
Le Boudoir de Léa
Cours de l'intendance

BORDEAUX
The french bastard
Place des grands hommes

Carnavalina
Carnaval de Nice

#carnaval #brioche #marieantoinette #histoire #revolution #carnival #France #Nice06 #nicefrance #fête #Cotedazur

Arcimboldo Is Back
(Playing with pastries like a kid)

#raisinswirl #raisinroll #raisinbread #swissroll #brioche #goldenpastries #face #breakfast #pastries #stilllife #buns #arcimboldo #food #foodart #raisins #playing
#photography #colorphotography #stilllifephotography
#jlbouzou

Five golden pastries sit on a weathered wooden board, arranged so casually they read like a friendly breakfast face. Two spiral buns, their concentric layers caramelized to deep amber, form the “eyes.” Between them, a small round bun — domed and flaky — becomes the “nose.” Below, a wider, slightly flattened pastry studded with dark raisins makes a warm, crumbly “smile.”
The light is low and warm, skimming across the surface and throwing pronounced shadows to one side, which sharpens the textures: the delicate, crisp edges of laminated dough, the glossy sugars that caught the sun, and the ragged, flaky strata where the pastries have separated. Colors range from pale buttery yellow at the tender inner layers to rich mahogany where butter and sugar have kissed the heat, with tiny pockets of darker caramel and the glossy specks of fruit or filling.
The rough grain and small cracks of the wooden plank beneath create a rustic backdrop that contrasts with the careful, layered construction of the pastries. The overall mood is simple and inviting — like the promise of warmth, butter, and cinnamon on a slow morning.

Soft, fluffy brioche donuts filled with vibrant Homemade Rosella Jam make a beautiful teatime treat. Lightly golden on the outside and irresistibly tender inside, these jam-filled donuts are perfect for festive days or special cravings!!

https://youtube.com/shorts/Rn8tZxu_S7U

https://kitchenstagram.com/index.php/rosella-jam-brioche-donut/

Posted into Kitchenstagram @kitchenstagram

#kitchenstagram
#Food #foodporn #viral #shorts #reels #video#easy #recipe #bake #donut #delicious #brioche #jamfilled #baking #rosella #fromscratch #homemade #bread

Chorney-Booth: Avitus wine bar spreads its culinary wings with new Brioche restaurant

Yann de la Chanonie is, without a doubt, a wine guy. Having grown up in France surrounded by the stuff, it’s fair…
#dining #cooking #diet #food #Frenchrestaurants #Avitus #Brioche #dela #francais #france #French #frenchrestaurant #FrenchRestaurants #restaurant #Restaurants #wineandfood
https://www.diningandcooking.com/2460940/chorney-booth-avitus-wine-bar-spreads-its-culinary-wings-with-new-brioche-restaurant/

Whilst brioche is a typical baked product that can be found all year round in French bakeries, the volume consumed nationally increases over the Christmas period, as it is also commonly used toasted to support slices of foie gras. Having found a half decent butter-made one in the supermarket yesterday, I decided to switch out my usual Greek yogurt breakfast fare for a few slices of said brioche. To my surprise, once cut. the slices looked vaguely like a sheep, so today's breakfast became sheep-shaped for sail on the high seas of my stomach (I know, the puns are unapologetically awful).
#Defaidodon
#SheepOfMastodon
#frenchfood
#brioche
#breakfast

Picture of a small, round, white plate bearing three slices of increasingly sized French brioche on a coffee table background. Two of the slices are smothered in French butter, and the third in French honey. The slices have a silhouette that resembles an animal, like a sheep.

Challah for Hanukkah.

Which I realised only today is kosher brioche.

And the kitchen smells amazing! 🤣

🧑‍🍳 🍞 🍽️ 🍜

#food #cooking #baking #bread #challah #brioche

The bowl inverted, showing the big bubbles of gas produced during the fermentation

Dans une heure c'est le goûter.
🤤

#brioche

Ça pousse mieux avec de la levure fraîche qu'avec mon levain fatigué 😆.

#levain #brioche

Une brioche pas encore cuite, avec trois boules bien gonflées.

I Tested 6 Different Breads for Thanksgiving Stuffing – Here’s the One I’ll Use Forever – Serious Eats

I Tested 6 Different Breads for Thanksgiving Stuffing—Here’s the One I’ll Use Forever

The winner didn’t just soak up stock beautifully—it produced a stuffing that held its shape, stayed moist, and tasted just as good the next day.

By Namrata Hegde, Published November 20, 2025

Serious Eats / Morgan Hunt Glaze

In This Article

To find the best bread for stuffing, I prepared six versions of former Serious Eats editor Kenji’s classic sage and sausage stuffing, each with a different bread: brioche, French bread, white sandwich bread, sourdough, cornbread, and challah. Challah bakes into a rich, custardy stuffing, and holds its shape well for up to three days, making it the ideal loaf for make-ahead stuffing and delicious leftovers.

I’ve seen debates rage among friends and family over the best kind of bread for stuffing: Some swear by challah for its richness, others enjoy sourdough for its tang and structure. Brioche lovers find its butteriness unmatched, while cornbread enthusiasts claim it’s not Thanksgiving without it. Just because you love a certain loaf, however, it doesn’t mean it’s the best bread for stuffing. With so many flavors and textures in play, it’s important to consider which is best for absorbing stock and complementing the other ingredients—such as sausage and aromatics—in a stuffing.

The Tests

To find the best bread for stuffing, I prepared six versions of former Serious Eats editor Kenji’s classic sage and sausage stuffing, each with a different bread: brioche, French bread, white sandwich bread, sourdough, cornbread, and challah. Per the recipe instructions, I oven-dried each bread, then incorporated it into the stuffing, taking detailed notes on the flavor and texture of each stuffing on the day it was made and each of the two days after.

Brioche

Serious Eats / Debbie Wee

Brioche is an enriched bread made with eggs and plenty of dairy, giving it a fluffy texture and buttery flavor. It has a good structure and is also incredibly tender, making it a popular choice for French toast and bread pudding. But how would it hold up in stuffing?

Oven-drying the brioche took less time than any of the other breads. The bread was also the most crumbly: It broke apart easily, instantly absorbed most of the liquid when tossed with the stuffing ingredients, and, after baking, the stuffing was rather mushy. The bread, however, was quite delicious and absorbed the flavor of the stock, sausage, and aromatics well. The flavors of the stuffing were more pronounced the next day, but its texture was still just as soft as it was when it was freshly made, offering little structure. On the second day, the bread began to dry out, but remained dense and pasty in the center.

The Verdict: Brioche makes a delicious stuffing, but it becomes far too soft when combined with wet ingredients in a stuffing. If you plan on using brioche for your stuffing, be mindful of the amount of liquid you add—stop when the bread has absorbed most of it—and toss gently to combine with the other ingredients.

Editor’s Note: Read the rest of the story, at the below link.

Continue/Read Original Article Here: I Tested 6 Different Breads for Thanksgiving Stuffing—Here’s the One I’ll Use Forever

#brioche #cornbread #differentBreads #goodNextDay #moist #seriousEats #shape #stock #stuffing #thanksgiving