Brioche
Bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb
Nº Q917574 ★★★
Rare · History
Brioche
Bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb
Brioche (, also UK: , US: , French: [brijɔʃ] ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs".
Last price
—
Floor price
—
7-day median
—
30-day sales
0
30-day range
—
In circulation
0
Price history
median
low – high
sales
No sales in this period
Show table
| Date | median | Low | High | sales |
|---|
Sales history
- Last sale
- —
- 30-day average
- —
- 30-day low
- —
- 30-day high
- —
- Sales 7d
- 0
- Sales 30d
- 0
No sales yet.
Anonymous sales: no buyer or seller shown. Figures count player-to-player sales only.
From Wikipedia
Brioche (, also UK: , US: , French: [brijɔʃ] ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a Viennoiserie for its inclusion of eggs, butter, liquid (milk, water, cream, and sometimes brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form in the non-laminated subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.
Text: Wikipédia, CC BY-SA 4.0. · Image: Wikimedia Commons (CC BY-SA 3.0) ·
