This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together.
It's normal, it's very good, it's a pastry.
But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche for example.
It's normal, it's very good, it's a pastry.
But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche for example.
13 K 4.9/5 (16 reviews)
Keywords for this post:BriochePastryBakerySugarSaltTipLast modified on: June 30th 2019
Brioche for a savoury recipe
Of course, if you like sweet and savory dishes, you're probably thinking "Yes, but so what?" No problem, we take classic brioche dough (sweetened, that is) and form the brioche that will hold the sausage. The salty flavour of the sausage goes very well with the sweetness of the brioche. D'accord.
On the other hand, if you don't like the sweet-savory side, like me for example, you're not going to like it too much: OK, the softness of the brioche is there, but the honey-sugar side, with the sausage, well...
Well, the best thing to do in this case would be to make brioche dough without sugar, to get a sort of salty brioche, more in keeping with the sausage.
It's tempting, but it would be a mistake, because without sugar the brioche still puffs up, but less well, and above all it doesn't color, despite the gilding.
In other words, you'll end up with a whitish brioche, not bad either, but not very appetizing.
So what do you do?
You have to cut the pear in 2 and put "half-sugar", i.e. you look at the amount of sugar your recipe calls for, imagine 100 gr, you divide this weight by 2 and it's only these 50 gr that you'll use in your recipe. In this way, your brioche will puff up and turn golden, but its taste will be in keeping with the savoury part of your recipe, the sugar being almost "invisible".
In short: For a brioche recipe in a savoury dish, divide the initial weight of sugar by 2.
Lasts posts
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,4523
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20255,8725
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,1105
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,2955
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20254,3245
Other pages you may also like
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,4523
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.January 23th 201934 K4.2
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20254,3245
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021145 K4.5
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?January 23th 201820 K5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.