This baked specialty is a French type of viennoiserie, a cross between a pastry and a bread, with a high butter, milk, and egg content that makes it rich, soft, and flaky. It has been enjoyed for centuries both as a delicacy and as a status symbol.
One popular theory claims that it was invented by Norman Vikings, who settled in France in the 9th century and brought the secrets of making butter with them. The word brioche first appeared in print in 1404, and the name is believed to be derived from bris and hocher, meaning to knead and to stir.
VARIATIONS OF Brioche
MOST ICONIC Brioche
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Praluline is a delightful French culinary creation consisting of a brioche that is infused with the sweet flavor of pink, rose sugar-coated pralines. The pastry is typically characterized by an incredibly soft, rich, and buttery texture, while the crushed pralines - a combination of Valencia almonds and Piedmont hazelnuts enrobed in rose sugar - add a distinct nuttiness, sweetness, and a nice crunchiness to the specialty.
Created in 1955 by Auguste Pralus, a renowned French pastry chef and the owner of a small bakery in the town of Roanne, this sweet bread has remained a specialty of Pralus patisseries, and is regularly featured in the shops’ window displays due to its appealing and appetizing visual appearance.
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Brioche Vendéenne is a French braided brioche. The braids on its top are called barres in French. It is golden-colored and available in various shapes - round, oval, or in the shape of a stick. The brioche can never be sold frozen - only fresh, either whole or sliced into smaller pieces.
The dough is rich in eggs and sugar, with a fragrant aroma of alcohol, vanilla, orange, and butter when baked. On the interior, the brioche is yellow and has a light, airy, and stringy texture with melt-in-the-mouth qualities. It's made in the Vendée region in France and is especially popular at Eastertime and at weddings, when it is made in gigantic proportions, weighing between 10 and 20 kilos!
Roscón de Reyes is a sweet ring-shaped bread that is prepared with a sweet, yeasted dough and comes topped with sugar and candied or dried fruit. Though the cake developed from pagan tradition, in modern times it became closely associated with the Epiphany, a Christian holiday held on January 6 that celebrates the arrival of three wise men who came to see Jesus Christ.
It is believed that the present tradition started in 14th-century France, but it became deeply rooted in Spain, eventually reaching Latin America, namely Mexico, Argentina, and Uruguay. The cake appears under various names throughout Spain, southern France, Portugal, and Latin America - it is often flavored with orange blossom water or rum, while the center is occasionally filled with marzipan or whipped cream.
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This traditional French brioche was invented in 1880 by a pastry chef Pierre Labully at his family-owned pâtisserie in Saint-Genix-sur-Guiers. It consists of a leavened brioche base that is enriched with crushed pink pralines—sugar-coated nuts that are traditionally associated with Lyon.
Brioche Saint Genix is usually formed in a large round loaf, while the top is decorated with whole pralines and pearl sugar.
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Gâche vendéenne is a pastry product that must be oval in shape, with a fine golden crust that is slit lengthwise. It must always be sold fresh and whole, never sliced, and packaged in the French region of Vendée. The pastry has a soft texture and melt-in-the-mouth qualities, while the flavor is milky, with aromas of fresh cream and butter, and undertones of vanilla and oranges.
Gâche vendéenne weighs at least 300 grams and consists of flour, eggs, butter, fresh cream, sugar, starter, yeast, sea salt, flavorings, milk, and water. It was traditionally made on festive days such as Easter or weddings, when people wanted nicer things, so fresh cream was always included, and that is what distinguishes it from other similar products.
This classic French honey cake is often described as a cross between bread and a dessert. It is a Dijon specialty, believed to have its origins in China, where a similar spice cake was made in the 10th century. In France, it first appeared in 1711 and was particularly popular in Reims and Dijon.
In the aftermath of World War II it was rarely found in French cuisine, but soon it regained its popularity. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves.
This classic brioche variety is prepared with a yeast-risen dough that is enriched with butter and eggs. The dough is divided into eight individual portions that are neatly arranged in a loaf pan and left to rise. During baking, the pieces partially merge, while they remain clearly visible on top.
Nanterre brioche should always have a crispy golden crust, and a soft, buttery interior. It is recommended to serve it with butter and jam on the side.
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Pompe à l'huile is an old, traditional dessert bread with a base of olive oil originating from the French region of Provence. It is typically flavored with orange-blossom water and lemon zest. The bread is characterized by its intricate decorations resembling leaves and stars.
Pompe à l'huile is prepared on every Christmas Eve, and it belongs in the category of the famous 13 Christmas desserts–it is served as a dessert at the end of the Christmas meal, along with 12 other desserts, symbolizing Christ's Disciples.
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Fallue is a traditional old-fashioned brioche originating from Normandy. The brioche is easily recognizable for its oval shape and thorny top. The simple dough is made with eggs, butter, flour, sugar, salt, yeast, and crème fraîche.
The dough should rise two times before it's shaped into an oval log, brushed with eggs, cut with scissors to create a ''hat'', and it's then baked in the oven until golden. Fallue is traditionally served with a creamy rice pudding known as teurgoule, but it can also be served for breakfast with fruit jam, honey, or butter.
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