Why brioche = cake plus a deep dive into brioche + learning to speak wholemeal
I’m normally on board with your tweaks and adaptations but am utterly bewildered why you would want to use wholemeal flour in the brioche for a Tropézienne. 😵💫 For me, the golden crust and creamy yellow crumb are the very colours of Riviera sunshine on a plate. Too brown and I’m thinking less Tropez and more Tromsø. think I might have to go and lie down. 😉
Nicola, I love Tropezienne. So glad you’ve posted this recipe - thank you!
If you freeze the unbaked dough, do you freeze it after its first prove or later? Or before proving?
Hi Nicola, why doesn't the first prove need to be noticeable? I'm a bit confused as to why it doesn't need a first prove as yeasted doughs normally do? Thanks!
Nicola- this was absolutely amazing! I made 1.5x the recipe in a 9” pan, soaked with syrup from candying oranges, and filled with roasted strawberries instead of plums. I brought it to a potluck lunch and it was devoured. It was light textured, not too sweet, but still very decadent. The whole wheat brioche was a revelation, I can’t wait to make another batch as a loaf for eating as sliced bread.
This was an utterly satisfying project, i learned SO much! Next time i'll soak the brioche even more, i did not realize the crumb would hold up so well to the syrup and not become soggy. Delicious--it was my birthday cake!
So orange blossom water, Pearl sugar and plums are hard to get atm in NZ (I’ll keep my eye out for Pearl and orange blossom when in specialty stores). Would this work with apples pears or fresh kiwifruit - or any recommendations, and is there a substitute for orange blossom water??