Sunday brioche

This morning, we had almond brioche, as a special Sunday treat, made by tucking a lump of some nice organic Sicilian almond paste in the center of each when I formed the loaves. These were slightly larger than our usual têtes, made from a skimpy eighth of a batch each, instead of one more generous eighth divided in two. It would have been too much food for a usual breakfast, but since we get a much later start on Sundays, it was just right. And of course larger loaves have a higher insides-to-crust ratio, which it turns out is what I want. Torn in half and melty almond paste spread all over, so delicious.

Posted by redfox at October 06, 2002 10:51 AM (etcetera)

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