Tag:

brioche

  • King’s Brioche (La Brioche des Rois)

    by Audrey

    January in France is the month of the King’s Galette, or if you are in Provence, the King’s Brioche. This sweet, crown-shaped citrus-flavored brioche is adorned with candied fruits and traditionally enjoyed the first few weeks of the year to help celebrate the Epiphany. This bakery staple is easy to recreate at home, and I’m sure you’ll enjoy the fun tradition that comes along with it!

  • Classic French Butter Brioche (Brioche Pur Beurre)

    by Audrey

    Nothing screams a French breakfast like a classic Brioche on the table. But not just any brioche… If you ask me, it has to be a Classic French Butter Brioche – known in French as “Brioche pur Beurre”. This French bakery staple is a soft bread that is light, pillowy and enriched with lots of butter to create a taste and texture that is uniquely rich. Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is …

  • French Bakery Beignets

    by Audrey

    Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. And like most French, I often cave in to the temptation of grabbing one whenever I hit a street festival in France.

  • Orange Anise Sugared Easter Brioche (Mouna)

    by Audrey

    Making brioche for Easter morning is a dear French tradition that I follow religiously every year – even in Canada (although you’ll know that I am partial to brioche all year round). And for this year’s Easter holiday, I am excited to be sharing with you my recipe for this Orange and Anise Sugared Easter Brioche, also known as a “Mouna”. This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the …

  • Double-Chocolate Mashed-Potato Brioche (GF)

    by Audrey

    If you think “brioche” is one of those intimidating French staples that you’ll never be able to make at home… think again! This double-chocolate mashed potato brioche recipe from the Wickaninnish Cookbook is a quick and nifty version that is deliciously creamy, chocolatey and gluten-free. And it’s just one of the many exquisite recipes you’ll find in this book …

  • Braided Cardamom Pain au Lait

    by Audrey

    With its elegant braided look and subtle hints of cardamom, this Braided Cardamom Pain au Lait is the Finnish version of the milk buns French kids love to devour for breakfast. I am a huge fan of brioches! (What French isn’t?) And I feel it is safe to say that the French do own the craft of brioche-making, with as many delicious variations as there are French regions. But today’s recipe is not French. What I call a “Braided Cardamom Pain Au Lait” is also known as a Finnish Pulla …

  • Brioche from Normandy

    by Audrey

    Known in French as a “Fallue”, this old-fashion brioche from Normandy is a staple of regional French baking. Traditionally made with “crème fraîche”, it is known for its thorny top and scrumptiously creamy crumb.   Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”. Needless to say, this recipe …

  • Sugar Pie from Hauts-de-France

    by Audrey

    The Sugar Pie from Hauts-de-France is an iconic dessert that can be found in any Northern brasserie and bakery. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. The Great Lille Braderie is just a few days away! This centuries-old street market is the largest one in Europe, and a time of festivities for locals and visitors. Over 2 days, the city center fills with thousands of vendors and millions of curious gawkers hoping to find antique gems …

Pardon your French

Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.

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