How to Form Brioche Suisse 

Brioche Suisse seems so foreboding at first glance but it has become my go-to weekend breakfast treat.  My current pastry bible, Edd Kimber’s “Patisserie Made Simple,” gives perfect instruction for making them from start to finish.  But I have found a little cheat for those times when I just can’t babysit the mixer.  This bread machine has become my new best friend in the kitchen.  I make the brioche dough in there and then put it in the fridge overnight.  I make the creme patissiere while the bread machine is going and also pop it in the fridge overnight.  In the morning I form the brioche Suisse and let them proof for about an hour before baking.

The best way I found to proof my pastry is to put the trays in these jumbo Ziploc bags with a mug of boiling hot water.

They are perfect for weekend guests or a parent coffee at school.  I challenge you to reach beyond a breakfast casserole !

By the way, I should mention that there are two reasons for my recent flurry of posts: the baby goes to bed at 7:30 now and … it’s football season.  I’m a football widow. Isn’t that the term?

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