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As the attentive reader may have noticed from my previous posts, there is some divergence of opinions on how to to best prepare brioche among the contestants. It should be mentioned that for the purposes of making each as true to their respective creators, the butters I used differed for each preparation. Lupark, a Danish butter, was used for Joe Pastry as it is his professed favorite. Straus butter was used for Keller as it is organic/sustainable, local to the French Laundry and served in his restaurants. President butter was used for Hermé, frankly because it was the ‘best’ imported French butter available at my grocer. Other than the butters each recipe was made with the same brand flour (King Arthur Flour), the same eggs and sugar (both Whole Food’s brand), the same salt (Morton’s Kosher) and the same brand of yeast, Fleischmann’s - though Hermé’s was fresh and the others dry.

Keller and Joe Pastry’s brioche proofing.

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This week’s Craving Ellie in my Belly was Warm Spinach and Artichoke Dip and was chosen by Cathy at The Tortefeasor. A great choice from a great blogger. (Also, I know you guys want my mom’s Star of David pot holder. Well, you can’t have it).

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