Home › Some Useful Recipes › Brioche Paste

Brioche Paste

Seven fresh eggs are required for ten pounds of dried and warmed flour and one pound of sweet butter; also a little compressed yeast. Put the yeast into a portion of the flour, add warm water and mix to form the leaven. Set it to rise after making a slit in the top. The leaven being ready, take the remaining flour, make a hole in the middle, put in a saltspoonful of salt and the same quantity of powdered sugar, with a little water to melt it. Slightly whisk the eggs, break the butter small, and work the whole well together by kneading and spreading alternately. Spread again, lay the leaven evenly over all, and knead and work until the whole is evenly and thoroughly mixed. When finished, flour a towel, wrap the paste in it, and put in a cold place in hot weather, or a warm place in cold weather, to have it ready for the next day.

This makes the most delicate dumplings for soups or stews, cut in shapes and fried; it is nice with braised dishes. It makes the best case for lobster or other patties, and is an excellent side-dish, cut and fried in shapes. It may be boiled in cup shapes and served with asparagus, cut small and heaped on top with white sauce around it. In fact, there is an endless variety of uses to which the cook may put this paste; the only drawback is, it is troublesome to make.