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Vanilla Crème Brioche

March 24, 2014



Because oh my lord this brioche is absolutely delicious.

Because it’s buttery and flaky and soft and pillowy and golden and aromatic.

Because vanilla cream is more delicious when it’s spelled vanilla crème.

The bottom line is, this is so so so good.

Don’t be afraid of the butter. This is French cooking, and you know the French are all about two things: pastries and moderation. That being said, enjoy this delicious brioche bite by sweet bite. Don’t rush, there’s no need to.

It’s Sunday morning and it’s just you and the brioche, together, alone, united, as one.


Vanilla Crème Brioche

You can omit the vanilla pastry cream, although it’s fairly easy and it adds so much to the brioche. Serve fresh and warm, or reheat in the oven, covered, at 200°F for 10 minutes.



  • 1 1/2 tsp active dry yeast
  • 3 tbsp warm water
  • 1 3/4…

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From → Cooking, Reblog, Recipes

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