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brioche
Sign in to saveBrioche (, also , , ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Key facts
- Food.name
- Brioche
- Food.image
- Brioche.jpg
- Food.image_size
- 250px
- Food.country
- France
- Food.course
- Breakfast, dessert, snack and main course as a burger bun
- Food.type
- Viennoiserie
- Food.main_ingredient
- Flour, eggs, butter, milk, water, cream
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 3,499 products
- Energy
- 363 kcal
- Fat
- 14.1 g
- — of which saturates
- 7.6 g
- Carbohydrates
- 50.6 g
- — of which sugars
- 21 g
- Fibre
- 2.1 g
- Protein
- 7 g
- Salt
- 0.55 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Brioche.jpg
Show 2 more facts
- Commons category
- Brioche
- native label
- une brioche
via Wikidata · CC0
~7 min read
Article
9 sectionsContents
- Forms
- History
- Etymology
- Types
- Related breads
- Gallery
- See also
- Notes
- External links
Brioche (, also , , ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of . Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.