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.
14 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
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...January 28th 2026382 Sponsored article
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,4005
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,5835
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,420
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20254,5475
Other pages you may also like
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?November 5th 202311 K5
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...March 26th 201246 K4.5
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...April 18th 202021 K4.5
Zester like a pro
Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.December 25th 20208,7784.9
The "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...March 27th 202112 K4.9
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.