Tuesdays with Dorie BCM: Bread and Chocolate Coffee Can Brioche Ice Cream Sandwiches
June 25, 2019 at 9:43 am | Posted in BCM, groups, ice creams & frozen, sweet things, sweet yeast breads, tuesdays with dorie | 8 CommentsTags: bread, chocolate, ice cream
It’s gotten hot and muggy here these last couple of weeks, and the only kind of sandwich I really care about right now is the kind with ice cream in the middle. These Bread and Chocolate Coffee Can Brioche Ice Cream Sandwiches tick all the boxes for what I want for lunch. Haha.
Maybe it was out of a sense of shame for having missed last week’s TWD posting, but I decided to go all out and make all the components for this treat myself. I did bake the brioche in a can, which came out great. I made chocolate ice cream (I actually used the Philly-style recipe Dorie has in Dorie’s Cookies because I didn’t feel like adding to my egg white collection), which is super rich and dense. I then froze what I needed for these inside tart ring molds to get perfectly circular ice cream pucks that matched up with the round bread slices. And I already had some homemade salted caramel sauce in the fridge. You can totally use all store-bought stuff for this, though, and whatever flavor of ice cream or type or sauce you’d like (I’m thinking coffee ice cream and butterscotch sauce would also be pretty darn good…).
Dorie has you assemble the ice cream sandwiches first and then drizzle warm caramel sauce over the tops. That then becomes more of a knife and fork dessert situation, which to me is less fun than a hand-held ICS situation. So I slathered my brioche slices with the caramel before sandwiching it with the ice cream pucks. There’s a bit of drippage, but getting messy is what it’s all about. Did I mention these are crazy good??
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
Tuesdays with Dorie BWJ: Brioche
September 20, 2016 at 12:01 am | Posted in breakfast things, BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 8 CommentsTags: baking, bread, breakfast
We’ve used Nancy Silverton’s brioche recipe left and right by now, but we’ve never just made plain brioche with it. Brioche is one of my favorite breads to make…all eggy and buttery and stuff. It’s easy to mix and to work with, when the temperature is right. I’ve made a different Dorie brioche loaf recipe before, so this time, I tried to make brioche à tête. For some reason I own three of the small fluted molds used for this…why, I don’t remember. My tête shaping skills need a little work. These looked more like brioche à goose egg. No matter, it tasted the same– delicious! Salty butter and plum jam were my toppings of choice here.
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Camembert in Brioche
December 1, 2015 at 12:01 am | Posted in BWJ, groups, savory things, snacks, tuesdays with dorie, yeast breads | 8 CommentsTags: appetizers, baking, bread
The idea of chesse en croute kind of makes me giggle….seems like something from another dinner party era to me. I do love a good retro treat though, so I was pretty excited to make Lora Brody’s Camembert (or Brie) in Brioche for Thanksgivng pre-dinner snacks.
The recipe in the book calls for making the brioche dough in a bread machine and caramelizing the onions in a slow cooker, but despite my ever-growing collection of gadgets and small appliances, I don’t have either of those in my kitchen arsenal. I made the dough in my stand mixer instead (subbing warmed lowfat milk for the milk powder and water), with no problem, and followed the instructions to chill it immediately (without letting it rise first) before shaping. I caramelized the onions in the oven with some thyme…even though I used small Cipollini onions, they did take a couple of hours, and next time I’ll probably just caramelize regular sliced onions on the stovetop.
I didn’t think we could take down the 9-inch wheel of brie the recipe uses, but I wanted a whole wheel rather than just a wedge, so I found a little 4-inch round of camembert and used that. I only needed to make 1/3 of the brioche dough and use a few Cipollinis to cover it. My 6-inch cake pans seemed too big to bake the cheese in, so I did it free-form, rolling the dough out into one round parcel that wrapped up the cheese, and making a little decorative twist out of some trim scrap. Everything held shape very nicely in the oven, I’m happy to report. Letting it rest for half an hour or so out of the oven keeps the cheese from being too runny and just spilling out of the crust.
Maybe this isn’t so much something from a bygone era as it is a classic. Gooey, salty baked cheese, sweet onions and buttery brioche…it’s really so very good. And quite stunning, too…a perfect holiday appetizer for a crowd. I even reheated a leftover hunk on Friday, wrapped in foil in a low oven, and it was still just the thing with a glass of wine.
For the recipe, see Baking with Julia by Dorie Greenspan. I do think this is the final recipe in the “Savory Pastries” section of the book….wow! Don’t forget to check out the rest of the TWD Blogroll.
Tuesdays with Dorie BWJ: Twice-Baked Brioche
September 15, 2015 at 5:52 pm | Posted in breakfast things, BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 6 CommentsTags: baking, bread, breakfast
After making the dough for Nancy Silverton’s Brioche Tart with White Secret Sauce, I had enough of it leftover for a brioche loaf to tuck into the freezer. Twice-Baked Brioche, or bostock, is just the thing to make with extra brioche, especially if it’s a little stale. It’s the brioche equivalent of an almond croissant. Take slices of brioche, douse them in a orange flavored syrup, smear them with almond fangipane and sprinkle them with sliced almonds. Then pop them in the oven until toasty brown.
With a cup of strong coffee in the morning or warm, with a little scoop of ice cream for dessert, this is really good…yup, really good. Going on the repeat list. I may even keep a little pot of frangipane in the freezer to have on hand whenever I crave bostock.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Brioche Tart with White Secret Sauce
September 1, 2015 at 3:00 pm | Posted in BWJ, groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie | 11 CommentsTags: baking, bread, tart
Nancy Silverton’s Brioche Tart with White Secret Sauce is known as “the tart that made Julia cry.” If you don’t know why, then you’ll just have to watch the end of this video to see. We’ve used brioche before to make tarts, back in the BFMHTY days. Seems unusual and maybe it’s just called a tart because of its shape, but brioche is a good base to hold up to juicy fruit. This tart has a quick and easy crème fraiche (although I really used labneh) custard filling and is topped at serving time with a “secret sauce” and poached fruit. I didn’t need a box of tissues to eat this myself, but it’s plenty good, thankfully, as there’s a lot to do to if you make all the components.
Formed in a ring or a cake pan, the brioche bakes up golden and fluffy, with a tall back crust. I was a bit worried that the custard in the center wouldn’t set, but it did. “White Secret Sauce” sounds a little dodgy to me, but really it’s innocent enough…a sabayon folded with whipped cream. The sabayon is made with caramelized sugar and wine, but if you didn’t want to take the time to make it, the tart would be absolutely fine, and a bit less sweet, with just some fruit for garnish. I quick-poached some ripe apricots and plums in a portion of my caramel-wine syrup, but again, if you can’t be bothered and have nice fresh fruit, just use it as-is or macerate it with a light amount of sugar. You can also use dried fruit, in which case I do think they would be better plumped in liquid.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here and there’s a video, too). Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Savory Brioche Pockets
May 21, 2013 at 9:31 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 11 CommentsTags: baking, bread
When work gets super busy, it’s nice to have a dinner you can essentially pull out of the freezer, like Nancy Silverton’s Savory Brioche Pockets stuffed with asparagus, potatoes and cheese (or whatever you fancy, really). The last time I made her base brioche dough, I assembled a bunch of these little gourmet hot pockets and froze them, unbaked. Waiting for me until I need them, like everything should, right? Asparagus is in full swing at the farmers’ markets here, and this makes a great light springtime dinner with a salad and glass of wine. I can also see these being a good vehicle for those random leftover veggie bits and pieces that are usually kicking around my fridge.
For the recipe, see Baking with Julia by Dorie Greenspan or read Carie’s Loaves and Stitches. There’s also a video of Nancy and Julia making the pockets together. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie: Golden Brioche Loaves
August 23, 2011 at 12:01 am | Posted in groups, sweet things, sweet yeast breads, tuesdays with dorie | 10 CommentsTags: baking, bread
When I first saw that we’d be making Golden Brioche Loaves this week, I thought, “Haven’t we made this one already?” Well, yes and no. We’ve made brioche on a few occasions, but always for an end result other than a simple loaf. Jules pointed out that last week, King Arthur wrote a post on brioche made in a 9″x4″ pullman pan. Go figure, I have that same pan at home! Doing a little back-of-the-envelope math, I geusstimated that 2/3 of Dorie’s full recipe would make enough dough to fill one 9″x4″ pullman to the lid. I had to add about 10-15 minutes to Dorie’s baking time, but I had a gorgeous (and golden) square-cornered loaf.
I bet some people find brioche to be intimidating, but to me it’s one of the easier yeast breads to make. The dough is soft and supple, and comes together easily by machine. Also, great brioche bakes up nicely in a home oven, unlike, say, a great baguette, whose perfectly shattering crust seems to elude me at home. And the dough freezes well, so you can have fresh brioche buns in a snap.
This recipe really does produce a delightful loaf. I can’t lie, though…the fact that I made a single loaf of bread that contains two entire sticks of butter is somewhat horrifying to me! Nevertheless, I enjoyed a fat slice with homemade apricot jam (made identically to this plum jam), and, you guessed it, more butter (I have a weakness for fancy French salted butters on my toast and bread).
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Tea and Scones, as it was Margie’s pick this week. Don’t forget to check out the TWD Blogroll!
P.S.: I got a new camera…what do you think?
Tuesdays with Dorie: Brioche Plum Tart
July 14, 2009 at 1:35 am | Posted in groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie | 37 Comments
I’ve been itching to make a tart with the gorgeous summer fruits that are popping up at the Greenmarket. Thanks to TWD and Denise of Chez Us, I got the push I needed this week…albeit in a slightly different direction. Rather than a pastry dough, the tart shell here is made from brioche. It’s pressed into a ring and topped with jam, fruit and nuts. Juice from the jam and fruit seeps into the brioche while it bakes. The end result is a really classy tart that temporarily turned my teensy-weensy Manhattan kitchen into a European bakery! By the way, this particular brioche recipe is the easiest I’ve ever made. The butter is melted, and all the ingredients are basically chucked into a bowl at once and mixed. (I’m thinking cinnamon rolls may need to start making more frequent appearances at my breakfast table!)
Although Dorie intends this tart to be a breakfast or tea-time treat, due to my work schedule this week, we enjoyed ours for dessert. As you can see from the picture, I made a couple of indiviual tarts so I wouldn’t have soggy leftovers. One night I used some little purple plums, hardly bigger than golf balls. They softened up quickly in the oven, which is good because the brioche browned awfully fast! The next night, I pressed out a couple more shells and used sweet cherries instead. With a little vanilla whipped cream, both were good, but I think I liked the cherry tarts better…next time, I should give it a go with apricots and a bit of my homemade jam!
The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan, and is also on Chez Us. Don’t forget to check out the TWD Blogroll and Denise’s post over at Chez Us!
Tuesdays with Dorie: Brioche Raisin Snails
March 18, 2008 at 2:48 am | Posted in breakfast things, groups, sweet things, sweet yeast breads, tuesdays with dorie | 32 Comments
Ah yes, it’s that day of the week again, and Peabody has chosen Dorie’s Brioche Raisin Snails as the recipe for this round of TWD. I imagine this would be an ideal breakfast treat, but R & I moved faster than a speeding snail and ate them for dessert just a few hours after I made them.
Actually this recipe is a few recipes in one, beginning with brioche dough. It’s not hard to make (especially if you have a stand mixer to do the dirty-work for you), but requires a some time and patience, as it needs to spend a night in the fridge before it’s ready to shape. I strayed from Dorie’s advice in her opener for Golden Brioche Loaves (which is the base for the snails) and did half a recipe…it came out just fine. Once the brioche dough has had its beauty sleep, it’s rolled out and smeared with pastry cream (I don’t think I’ve ever baked pastry cream before!) and rum-flamed raisins. I said last time that I am not a raisin fan, so here I used dried cherries in lieu, as I knew they’d be nice with the rum. Then it gets rolled up and sliced into rounds– hence the whole “snail” thing.
Like I said, we ate these the day they were made, and they were really nice…soft and slightly boozy. Of course I glazed them, which Dorie says is optional (but in my books is mandatory). I only turned a portion of my dough into snails…I froze the rest as Pecan Honey Sticky Buns for another time. Yum!
You can find the recipe on Peabody’s site (her version includes a few yummy-looking modifications to the original) or in the book Baking: From My Home to Yours by Dorie Greenspan. And head over to the Tuesdays with Dorie space to see all the other snails crawling around the blogosphere.
P.S.: I’ll be on vacation by the time you see this. I’m not sure about the internet situation, as I’ll be a tourist in lands unknown to me…so if I can’t comment on your posts for a few weeks, please forgive me!
Tuesdays with Dorie BWD: Chocolate Babka
December 27, 2022 at 10:38 pm | Posted in breakfast things, BWD, groups, muffins/quick breads, sweet things, tuesdays with dorie | 8 CommentsTags: baking, brekkie, cake
I don’t really have a baking bucket list, but if I did, I’d now be able tick babka off it. Any good New Yorker knows that Chocolate Babka is the superior babka, so I was pretty excited (but a little intimidated) to make this. Turns out, it’s not too hard; it just requires some time spread out over a couple of days. Dorie’s buttery brioche dough is the base for this sweet yeasted loaf, and we’ve made that dough a number of times now. Like making cinnamon buns, you roll out your well-chilled dough, smear it with a sweet cocoa paste and then spiral it into a log. Unlike cinnamon buns, you cut the log in half lengthwise to expose long ribbons of the chocolate filling, and then twist the two halves into a ropey thing and squeeze it into a loaf pan to proof. Before going into the oven, Dorie tops her babka with a crust of crisp, rubbly streusel, which not all babkas have and is kind of gilding the lily, but I’m here for it.
My loaf rose and baked tall, and I was so excited to cut into it and see what kind of pattern the chocolate took on. Some slices had stripes and others had swirls. All tasted equally delicious…buttery soft bread with chocolate pockets and crunchy topping. Elaine is right that it is dinner party-worthy.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
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