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Brioche ( or ; ) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a ''Viennoiserie'', in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with ''pain au lait'' and ''pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ''Viennoiserie''. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in added ingredients, fillings or toppings. "Brioche is eaten with dessert or tea, but also has numerous uses in cuisine. Common brioche dough is suitable for coulibiac and fillet of beef en croute. Brioche mousseline surrounds foie gras, sausage, cervelat lyonnais; ... individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses."〔 ==Forms== ''Brioche à tête'' or ''parisienne'' is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (''tête'').〔Glenn Rinsky, Laura Halpin Rinsky, ''The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional'', 2008, p. 39〕 ''Brioche Nanterre'' is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed (allowed to rise) in the pan, fusing the pieces together. During the baking process the balls of dough rise further and form an attractive pattern. Brioche can also be made in a pan without being rolled into balls to make an ordinary loaf. Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar. Common recipes have a flour to butter ratio of about 2:1. The normal method is to make the dough, let it rise to double its volume at room temperature and then punch it down and let it rise again in the refrigerator for varying periods (according to the recipe), retarding the dough to develop the flavor.〔''Baking with Julia'' by Julia Child, 1996, p. 26; ''The Oxford Companion to Food'' by Alan Davidson, 2006, p. 100; ''The Taste of Bread'' by Raymond Calvel, 2001; ''The Joy of Cooking'' by rombauer and Becker, 1997, p. 741; ''On Food and Cooking:the science and lore of the kitchen'' by Harold Mcgee, 2004, p. 538〕 Refrigeration also stiffens the dough, which still rises, albeit slowly, making it easier to form. The dough is then shaped, placed in containers for the final rise (proof), and the tops are generally brushed with an egg wash just before baking to give the top a burnished sheen during baking, and then baked at until the crust browns (Maillard reaction) and the interior is done (reaches at least 90 °C). The first rise time for small rolls is 1 to 1½ hours, for larger brioche the time is lengthened until the loaves double. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「brioche」の詳細全文を読む スポンサード リンク
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