Brioche and Preserves

This morning I got up early to get the mini ganache-filled peanut butter brioche loaves shaped, proofed and baked before it got too hot.  I shaped and filled them using the same method as the chocolate-filled chocolate brioche, just spreading a thin layer of ganache over two-thirds of the dough.  While it was tempting to slather on the ganache, I knew it would just ooze out and make a mess once the dough was rolled up.

Produce Projects and Brioche

Produce Projects: 

Last week I got a little carried away at the farmer’s and produce markets.  I came home with strawberries, cherries, rhubarb, ginger and coconuts.  There were definite plans for each of my purchases but I knew it would take awhile to get everything done.

Chocolate-Filled Chocolate Brioche

This could also be called “the bread that almost wasn’t”.  I measured out all of the ingredients to make it on Tuesday evening.  Then I read about this chocolate and cherry filled brioche that Katie at Making Michael Pollan Proud made.  I began wavering.  I started rationalizing with myself.  The internal chatter went something like this:

Goat Butter Brioche and Sticky Buns

I have a fascination with making things from goat’s milk.  There was a time if those words had been uttered in the same sentence I likely would have shuddered and made impolite facial expressions.  Goat cheese was definitely an acquired taste for me, but now I absolutely adore it and even make it on occasion.  Last year when I read an article about goat milk caramels being the darling of a Chicago food show, I immediately knew I had to figure out how to make them.  I did and they’re amazing.  I’ve used goat butter to make toffee.  That wasn’t my favorite, but I’m pretty sure I can improve it. 

Brioche Craqueline

Last week I began preparations for making the craqueline recipe from the Flour cookbook by Joanne Chang.  They were finally finished on Saturday.  I made the brioche dough Friday afternoon.  Because of the quantity of dough, I thought it best to work in my baking kitchen to utilize the 6-quart mixer instead of overtaxing the little 4.5-quart in our home kitchen.  Unfortunately, I forgot to take my camera over so I don’t have any photos of the brioche coming together.