Brioche: A Comparison Of Traditional And Contemporary Patisserie Practice

Brioche’s history and origins
Discuss about the Traditional And Contemporary Patisserie Practice.
Brioche refers to a French bread typically constituting large amounts of butter, about 20% to 80%, and eggs, something which gives it an almost pastry-like, flaky texture (Dupuis & Cazor, 2016). Interestingly, some recipes of Brioche are commonly mistaken for cakes. Brioche’s history dates back to the year 1404 when it was first introduce…