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I would be doing a great disservice to Mr. Pastry by attempting to actuate or describe his method better than he does in his own words. Please see the joepastry article on how to make brioche. His recipe and step-by-step instructions and process photos can be found there.

I will include full process photos of the Thomas Keller brioche method in that post on Wednesday.

Way back when this blog first began I posted a teaser for a series of competitions I had hoped to stage between the likes of three veritable culinary giants (or at least their published recipes): Thomas Keller, Pierre Hermé, and Joe Pastry. I had the opportunity last weekend to finally commit the time required to try out all of their takes on a classic French bread: brioche. I followed their brioche recipes and methods exactly as outlined (except where noted) and then compared the results. In this the first installment, I will discuss Pierre Hermé’s brioche recipe. The recipe was taken from:


Patisserie of Pierre Herme (English/French Edition) by Pierre Hermé.

The book is an expensive, technique intensive pastry instruction manual targeting the professional pastry maker. It doubles as a coffee table bonanza of food porn in my house.

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