Brioche ~ A breakfast favourite.
Brioche is a pastry of French origin. Being sweet and light, yet cakey, buttery and rich with eggs, brioche has long been a favourite for breakfast. It can be served as it is, or sliced and toasted to great effect, and with both sweet and savoury accompaniments.
The Wolseley’s Head Pastry Chef notes the harmonious marriage of marmalade with brioche (bread & butter pudding can be made with this particular pairing) and also that of brioche with lemon curd due to their buttery taste and velvety consistency.
Find The Wolseley’s recipe for brioche, along with those for other viennoiserie in ‘Breakfast at the Wolseley’ by A.A. Gill. Buy here.
