Brioche for a savoury recipe


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.
12 K 4.9/5 (16 reviews)
Grade this page:
Keywords for this post:BriochePastryBakerySugarSaltTip
Last modified on: June 30th 2019
For this post: Comment Follow Ask me a question Send to a friend
Brioche for a savoury recipe
saucisse en brioche

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...

pâte à brioche

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 grease spray
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 20253,0715
Cake moulds
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 20254,2915
Thinning out herbs
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 20252,4945
Add a bay leaf
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 20252,5955
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 20252,810 13

Other pages you may also like
The grease spray
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 20253,0715
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23th 2021279 K 23.7
85 grams of eggs?
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26th 201853 K4.6
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27th 201343 K4.3
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202193 K 23.9
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page