on the menu: other things you can do with brioche


Bostock. A heretofore unknown [to me] recipe from eastern France. Brioche slathered with almond cream [fragipane], sprinkled with sliced almonds and baked. Good.


Raisin snails. Brioche dough spread with pastry cream and whiskey-soaked, flambéed raisins, all rolled up. Don’t these look like something you would purchase in a pastry shop? I used a rolling pin, which is when you know stuff is getting serious.

Both from Dorie Greenspan’s Baking: From My Home to Yours.