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Brioche (/ˈbriːoʊʃ/, also UK: /ˈbriːɒʃ, briːˈɒʃ/, US: /briːˈoʊʃ, ˈbriːɔːʃ, briːˈɔːʃ/, French: [bʁijɔʃ]) is a
pastry of
French origin whose high egg and...
- cuisine, a pan
brioche is a kind of
bread similar to a
brioche.
There are many
variations of pan
brioche, such as pan
brioche dolce, pan
brioche speziato,...
- the
traditional translation of the
French phrase "Qu'ils
mangent de la
brioche", said to have been
spoken in the 18th
century by "a
great princess" upon...
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Brioche Dorée is a
French chain of bakery-café
restaurants founded in 1976 and
originally started in Brest. The
company was
founded by
Louis Le Duff,...
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Brioche knitting is a
family of
knitting patterns involving tucked stitches, i.e., yarn
overs that are
knitted together with a
slipped stitch from the...
- cracklings.
Pompe aux
grattons or
brioche aux griaudes, in the
cuisine of
central France, is a bread, tart, or
brioche incorporating cracklings. It is a...
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Pierre Datelin, dit Jean
Brioché, (1567 – 1671) was a
famous French puppeteer.
First a tooth-puller,
Brioche opened in
Paris in 1650, the
first puppet...
- and its
French equivalent, pain viennois,
often shaped into baguettes;
brioche; pain au chocolat; pain au lait; pain aux raisins; chouquettes; Danish...
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cornetto is
common in
southern and
central Italy,
while it is
called "
brioche" in the north. The
recipe of
kipferl became po****r in Italy, and more...
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traditionally prepared using only
bread flour, salt, a
leavening agent and water.
Brioche – has a high egg and
butter content,
which gives it a rich,
tender and...
