Matches in KGTourism for { <http://dbpedia.org/resource/Brioche> ?p ?o ?g. }
Showing items 1 to 14 of
14
with 100 items per page.
- Brioche type Food external.
- Brioche type Q2095 external.
- Brioche type FunctionalSubstance external.
- Brioche comment "Brioche (/ˈbriːoʊʃ/ or /ˈbriːɒʃ/; French: [bʁi.ɔʃ]) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Chef Joel Robuchon describes 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." external.
- Brioche label "Brioche" external.
- Brioche wasDerivedFrom Brioche?oldid=783273436 external.
- Brioche abstract "Brioche (/ˈbriːoʊʃ/ or /ˈbriːɒʃ/; French: [bʁi.ɔʃ]) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. Chef Joel Robuchon describes 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, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings. "Brioche is eaten with dessert or tea, but also has numerous uses in cuisine. Common brioche dough is suitable for coulibiac and fillet of beef en croute. Brioche mousseline surrounds foie gras, sausage, cervelat lyonnais; ... individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses."" external.
- Brioche isPrimaryTopicOf Brioche external.
- Brioche country France external.
- Brioche country 3017382 external.
- Brioche country country-FRA external.
- Brioche country 250 external.
- Brioche country FR external.
- Brioche country fr external.