The Fresh Loaf

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Italian Brioche Help

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Sabine's picture
Sabine

Italian Brioche Help

Has anyone a recipe for Italian Brioche like they make around Como?


My friends, husband and I had a trip to Como last summer and lost our minds every morning eating their brioche. As much as it resembles, in flakiness and appearance, a croissant, the flavor was so much better - less sweet and decidedly less greasy. i believe its in fact considered a sweet bread not a pastry.  We found it made plain or with a custard or marmalade center and only at breakfast. Our whole gang is lost without them now so wondered if you might be able to lead us to a fab recipe? 


Thank you in advance!

dghdctr's picture
dghdctr

Are you an experienced bread baker?  Brioche can be challenging for anyone not accustomed to mixing or working with wet, sticky dough.  I wouldn't say it can't be done by a beginner, but it isn't the sort of bread I'd start with.


I'm guessing that what you ate was Pan d'Oro, but it may be that some baker there was making a consciously French-style brioche.  Pan d'Oro, Pannetone, Stollen, and Kugelhupf are all close relatives. 


Look in Maggie Glezer's book Artisan Baking Across America for a good representation of Pan d'Oro.  Or check out Julia Child's Mastering the Art of French Cooking V. 2 for a solid lesson on making brioche.  Actually, either book makes a fine addition to any bread-head's library.


--Dan DiMuzio

Sabine's picture
Sabine

Really appreciate the help - thx!

buns of steel's picture
buns of steel

you could start with the recipe for laminated brioche in the viennoiserie section of Advanced Bread and Pastry, the pastry cream is in there too.

BTW that book also has decent brioche formulas also.

Sabine's picture
Sabine

Really appreciate the help - thx!

foolishpoolish's picture
foolishpoolish

I believe the bread you are looking for is a 'Cornetto' 


Here are a couple of recipes for making Cornetti:


http://italianfood.about.com/library/rec/blr0701.htm


http://kochtopf.twoday.net/stories/3282352/


I've never made them myself so I can't vouch for either of those recipes but at least I hope it'll help you get closer to finding what you want.


FP


 

buns of steel's picture
buns of steel

In the first link, if you look under cornetti, you'll see that it is a laminated brioche - note that there is a typo there, they say to wrap the dough around the dough, and roll like croissants, they mean wrap the butter.

FP thanks for that post as my husband loves Nutella.

foolishpoolish's picture
foolishpoolish

The laminated brioche in AB&P looks awesome. I should give it a try someday. My attempts in making laminated enriched dough before were a bit of a flop - poor pastry skills (and not much confidence in that area) I'm afraid.


Cheers,


FP


 

Sabine's picture
Sabine

Really appreciate the help - thx!