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?