THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, March 27, 1996 TAG: 9603260115
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
COLUMN: MORSELS
SOURCE: RUTH FANTASIA
LENGTH: Short : 34 lines
TODAY'S LESSON: how to win accolades and impress your friends this Easter.
We begin with individual brioches, Parisian to be specific.
Brioche is sumptuous bread enriched with butter and eggs and lightened with a bit of yeast. Allowed to rise not once, not twice, but three times, it's not nearly as time-consuming as it sounds - one of the risings occurs overnight in the refrigerator.
Parisian brioche is defined by its shape, according to ``LaRousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia,'' edited by Jenifer Harvey Lang (Crown Publishers Inc., 1989). The Parisian-style is formed by two balls, a small one resting on a much larger one.
Of course, it doesn't matter much how the brioche is shaped as long as it's golden brown and melts in your mouth.
If you want to astonish your guests, fill the little breads with ham and cheese or cream cheese and jam. Fresh whipped cream and raspberries would make a wonderful filling if you plan to serve the brioche with tea or coffee. ILLUSTRATION: FILE COLOR PHOTO
Petite Brioches, sumptuous breads that rise three times, make an
impressive Easter treat.
by CNB