1,608 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn 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.

15 K 4.9/5 (16 reviews)

Keywords for this post:Brioche Pastry Bakery Sugar Salt Tip

Last modified on: June 30^th 2019

For this post Comments Lasts posts Follow

For this post: Comment Follow Ask me a question Send to a friend

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

Season to the right level

When you need to salt something—for example, fish fillets before cooking them—you’ll naturally sprinkle them with a pinch of salt using your fingers. There’s nothing particularly remarkable about this very ordinary gesture, which is done all the time in the kitchen, and yet there’s a...
October 14^th 20261,012

How to Properly Fill a Jar

When you have a jar in your kitchen that’s almost empty—flour or almond flour, for example—you’ll probably refill it before it’s completely empty. And that’s a great way to go about it—no one wants to run out of an ingredient right in the middle of a recipe. Once you’ve...
October 2^nd 20269135

Serving Temperature for Wine

When it comes to serving wine, you may (like me) have a fairly simple rule of thumb: red wine at room temperature, and white, rosé, and yellow wines in the fridge until it’s time to serve them. It’s very easy to remember, but it’s a bit simplistic, and you’ll see that there’s a much...
September 23^th 20261,0165

Hot Emulsified Sauces

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,4225

Hot Dishes and Cold Dishes

When plating or serving a dish—whether hot or cold—on a plate, it’s very important to make sure they’re both the right temperature; in other words: if the dish is hot, the plate should be hot, and conversely, if the dish is cold, the plate should be cold. Is this really important? Let’s...
September 2^nd 20261,1603

See all posts Random post RSS feeds

Other articles you might also like

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23^th 201939 K4.1

The secret of cooking until "done"

This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26^th 201222 K4.4

5 really useful cooking tips

Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
March 29^th 201626 K4.9

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
November 22^th 201634 K5

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201772 K 24.2