Comments on: Brioche à Tête on Mother’s Day!

By: Julie Lanteri

Julie Lanteri — Sun, 29 Aug 2010 07:17:56 +0000

Hi Zoë
I got 3 batches out of half the recipe! The last batch was best, like a super light cake. Added choc chips to some and sugar crystals on top of others; pics on blog. I linked to the recipe page, hope that’s ok (let me know if not).
Julie

By: zoe

zoe — Thu, 26 Aug 2010 12:51:30 +0000

Hi Julie,

I think you will have better luck letting it rise longer. Let us know. The texture will be slightly cakier than the one of your childhood, but still delicious.

Enjoy, Zoë

By: Julie Lanteri

Julie Lanteri — Thu, 26 Aug 2010 07:56:51 +0000

Hello Zoe and Jeff
I discovered your website the other day as I’m on a quest to recreate the brioche of my childhood (French expat in the UK). My first batch came out too dense but I’ve got more dough in the fridge to try again today. they probably needed to rise more.
thanks for the inspiration!
ps: the horrible brioches à tête on my blog are another recipe, not yours!

By: zoe

zoe — Mon, 26 Jul 2010 04:18:25 +0000

Hi Kat,

Thank you for the wonderful note and all the great ideas!

Enjoy, Zoë

By: Kat

Kat — Sun, 25 Jul 2010 21:29:06 +0000

I have bought both books and from the website fell in love with the French Toast idea. We’ve made it twice. Once on mother’s day which was HUGE! The other was for a church wide breakfast and that was very successful. People who didn’t like french toast loved it! I used a Pampered Chef mini loaf pan to make four mini loaves at a time and that gave us the equivalent of silver dollar pancakes which were easier for the kids. Also, I had some left over dough, which I rolled out and spread with Strawberry jelly. My husband LOVES it! I rolled out another and brushed with olive oil, garlic powder, oregano and thyme. That was fantastic! Keep the books/recipes coming!!!

By: zoe

zoe — Thu, 11 Mar 2010 13:17:38 +0000

Hi Janet,

Sorry about that I thought there was a link to Amazon’s Brioche pan that is the right size. When I filled mine to the very top with water it holds 4 cups.

Thanks, Zoë

By: Janet

Janet — Wed, 10 Mar 2010 22:30:20 +0000

Zoe, Thank you for the site on the Brioche but my question is the size of the brioche pans. There are so many different ones.
Janet

By: Helen in CA

Helen in CA — Mon, 24 Aug 2009 23:05:06 +0000

This is a comment on Britt’s soupy bread dough where she couldn’t shape it.

If she added 1 fluid oz of honey…..perhaps she should subtract 1 fluid oz of water? Or, given her experience maybe even a bit more?

So the liquid weight would stay about the same…………

By: linda

linda — Sun, 12 Apr 2009 02:27:51 +0000

the small brioche came out perfect with the 20 minutes. i just made some brioche bunnies for easter morning! thank you so much for your wonderful book, and your speedy response to my question! linda

By: zoe

zoe — Fri, 10 Apr 2009 04:35:10 +0000

Hi Linda,

Oh your brioche pans will be absolutely wonderful. You will love them and the individual size is lovely!

You will want to fill them about 2/3 full. Let them rise for about 45 to an hour and then bake them for about 20 minutes or until caramel brown.

Enjoy, Zoë