I like cooking things that take time, things that really allow you to get involved in the cooking process. Rather than just searing off a steak, things like braising, making pasta, or baking bread allow you to transform ingredients into a creation greater than the sum of its parts. That is the reason I baked brioche a week or two ago and that is the reason I decided to bake a new and improved brioche a few days ago.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hZMVm9gA_niWygsG7llnYzE-vIOgnHK4ILmMiXJ0ne-Pbq8FqpDmr9MXIm0piqgm14Rg_RXNnuGw4mRvQlOwn6ZH08ytW0OPKGyil1e1Jwn_5JOMKqkRWMNiFU14HKM0kh9TK9fJTgU/s320/DSC01387.JPG)
Behold you mere mortals, chocolate brioche, what I've confidently declared the king of bread, the big bambino, the sultan of succulence. Simply regular brioche with a layer of chocolate chips down the middle. Try some yourself, and you'll see why I'm giving it all these weird Babe Ruth based nicknames.
1 comment:
Thanks for your comment on my chile rellenos. Sorry I don't have the kind of camera I need. One day...
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