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
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20265125
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,3595
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,2425
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 20253,2735
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 20252,1795
Other pages you may also like
The skin side of the fish first?
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?February 13th 202127 K4.4
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .July 4th 201134 K4.6
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...October 23th 20219,9225
The "pith" of the cauliflower
When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.February 5th 202215 K4.9
Creams in pastry
In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...March 12th 202215 K4.5
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.