Comments on: Brioche and Croissants

By: sadie

sadie — Thu, 22 Jan 2009 21:33:01 +0000

i love this blog and enjoy hearing about the true way to bake a croissant but i have had the experience that a croissant that is too “dark brown” tends to be hard on the bottom thus not very dleicious. i have issues with a bakery in my city that does this. in france remember them being very golden brown and perfect, never verging on burnt. i guess it’s just a matter of taste. i am after all an “americain” ;).

By: Sherine

Sherine — Sat, 15 Nov 2008 17:20:00 +0000

Thank you so much for your recipe ! I am french expatriated in the USA, and I missed good brioche soo much ! I’ve done your recipe and it turned out absolutely wonderful from the first try. The only thing, I could never get my dough to make that slapping sound you mentioned when I used the dough hook, it kept on sticking to the sides of the bowl. But it was a very humid and rainy day so maybe that’s why. Also, I assumed “low speed” was 2, so maybe it was too slow, I dunno. But the results were OUTSTANDING !

Here are a few pictures I took. This is the loaf : http://i141.photobucket.com/albums/r64/Atheen/Recipes/briocheloaf1.jpg

I also made a few smaller pieces, here are jam filled braids http://i141.photobucket.com/albums/r64/Atheen/Recipes/briochejambreads.jpg

Here is a look inside the buns (brioche burger buns are THE BEST) http://i141.photobucket.com/albums/r64/Atheen/Recipes/briochebuns.jpg

Thank you SO MUCH ! You should have seen the look on my husband’s face when I brought this out to the breakfast table

By: Luisa

Luisa — Thu, 06 Oct 2005 16:48:26 +0000

Hi Kelli

Oh, wonderful. I love the classes at ICE and have always dreamt of taking some of the baking ones, so this post let me live vicariously through you! The tip on the cake yeast vs dry yeast was incredibly helpful - thank you for posting it! Now I’m off to peruse the class listings and sigh longingly over my keyboard.

By: rootlesscosmo

rootlesscosmo — Mon, 26 Sep 2005 03:53:01 +0000

Currants! Yes indeed. Years ago there was a bakery called Sutter’s, on Greenwich Avenue across Patchin Place (where e. e. cummings lived) from the old Women’s House of Detention (aka the House of D)–even earlier, Sutter’s was over at Abingdon Square, by 8th Avenue and 13th Street. They made a cinnamon roll with currants–LOTS of currants–that was about the best I’ve ever had. Tartine here in San Francisco makes a very fine morning bun and I tried to talk the owner (an ex-New Yorker) into developing a currant version, but without success…

By: lori

lori — Mon, 12 Sep 2005 09:03:28 +0000

Your breads look great, Kelli! Brioche is one of my favorite breads to make — definitely better than the ones at the deli. I’ve made Danish pastries twice, but I’ve never tried to make croissants, although I know the dough and the procedure is similar.

By: Kelli

Kelli — Mon, 12 Sep 2005 03:43:49 +0000

Yuriko– Thank you for the great link! I will be sure to check out the department stores while I’m in Japan. The food looks amazing. I can’t wait for our trip.

Thanks everyone for the nice comments. I encourage everyone to try making the bread themselves. Fresh out of the oven it tastes better than the kind you’ll get at most restaurants!

By: Debbie

Debbie — Mon, 12 Sep 2005 00:37:48 +0000

Wow, your baking looks like the work of a real, seasoned pro. I can almost smell the aroma for fresh baked bread right now. I vote for some chocolate filled croissants.

By: Laurie

Laurie — Sat, 10 Sep 2005 18:48:05 +0000

My mouth is watering at the mere thought of fresh hot bread/croissants! What a delightful treat! You bake, I’ll watch & be the official “taster!” Can’t wait! My mother would occasionally bake bread & pinwheel cinnamon rolls with the leftover dough. Wow, the memory lingers on…

By: S.L. Plant

S.L. Plant — Sat, 10 Sep 2005 18:13:05 +0000

Making bread is still scary to me but your pictures of buttery croissants has got me thinking…

By: Jennifer

Jennifer — Sat, 10 Sep 2005 02:37:34 +0000

Kelli, what a great experience! I’ve taken a few baking classes and they always inspire me to do more and more baking at home. I have to say your creations look quite impressive…oh so buttery and yummy…!