My brioche, that I used lavender honey in the sponge, came out as the fluffiest brioche ever. Incredible, delicious, but perhaps too fluffy. We served with American brie, JIF natural peanut butter, Nutelli, Smuckers grape jelly and Trappist seedless raspberry jam.
I mentioned to my friend Jessica, who bought me the French cookbook, that I take my food very seriously.
"I know," she replied. "It's one of the things I like about you."
I froze three batches of dough for more brioche. Each should make slightly more than half of what I have pictured here.
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