There was Mr NQN his eyes wide glued to the television. He was riveted, watching a stark naked man running across the ice.
“Honey come have a look! Bear is running across the ice naked!!!”
“And I would want to see this, why?” I asked raising an eyebrow from the comfort of the other room.
I’m convinced most men have a secret man crush on Bear Grylls or at least want to be him. For me, I’m still wondering why his name is Bear and why he keeps doing the things that he does and whether at night he sits in a 5 star hotel getting pampered or simply pulls up stumps on the side of a road and unfurls his sleeping bag. I have also learned never to interrupt Mr NQN while he is watching him. Not that I could pull his attention away. “Shhh…Bear” is all he will say to quiet my questions, his eyes not moving from the screen.
Mr NQN was having his brother over and they were going to do manly sporty things while I was away. I knew that they would both be starving and helpless (where has the caveman that seeks food out gone?) so I needed to buy some food to feed them lest they raid the ingredients that I had bought to test out recipes with. So I made them brioche to eat. But as life is often about marketing something properly I told him that instead of it being a sour cream custard brioche (code for “fancy”) my down to earth husband would be content with “some bread with some custard on it.” I dared to buy them some brie and some Afghan bread and knew that they would be fine and fed.
I got this recipe from the new Raymond Blanc book “Kitchen Secrets” that I was sent to review. He is of course one of the most well regarded French chefs in the world. It is a hard cover cookbook with all manner of French goodies broken up into sixteen chapters including a chapter on chocolate. At the beginning of each chapter he gives you a great explanation on working with said ingredient (for example, in the chocolate chapter he tells us the ideal heating temperatures and why and when technical things like graining of chocolate occur among many other things). He even shows how to make chocolate cups using acetate and all of those cool little things that you would no doubt be called to do if you worked in one of his kitchens.
In each recipe there are annotations where he explains in further detail why things occur and gives tips to get the best result possible. I really liked this as there were times that I was unsure about a method and he explains why it works and why he does it. It was a little like having him in my kitchen. There are full page photos for every dish and the dishes are unashamedly French (although there is a chapter on spices and chillies) so this might be good for a moderate level French cook. Because of the additional detail most recipes span 2-3 pages including the photo.
The cookbook version
I gravitated towards this recipe because I do love brioche but I have always found it very time consuming. His version is simpler and the addition of a crème fraîche custard (or sour cream custard in my case) in the centre sold me completely. The brioche itself is easy to make in the bowl of an electric mixer-I think it would be too difficult to do by hand because the dough gets quite sticky (although I’m happy to be proved wrong by anyone that makes it by hand easily). The sour cream custard is a cinch and is made in a jug with a whisk and before I knew it I was baking my own Raymond Blanc brioche.
The resulting brioche is light, sweet and buttery-the lemony sour cream custard filling is gorgeous and although mine didn’t end up being as burnished brown in the centre and split slightly it wasn’t too bad and quite achievable. And Mr NQN? Well he did me proud. When I got home I noticed that the proper cheese knife was used for the cheese. And when I asked him about it he said “Of course, what did you think I would use?” before turning his attention back to watching Bear drink some muddy water.
So tell me Dear Reader, does your male friend/partner/relative think that he is Bear Grylls? Or is there someone else that they want to be?
P.S. Don’t forget to check out if you have won something in the To Market To Market! The winners have been announced and I still haven’t heard back from all of you and the prizes will only be held until July 13th! x
Summary:
Achievability: 4 out of 5. His restaurant Le Manoir aux Quat’Saisons has two Michelin starred chef but there are only a few truly intimidating recipes in here. Most of it is very achievable particularly given the excellent notes.
Usability: 3.4/4 out of 5 I love eating French food but I don’t cook it very much. If you enjoy cooking it then this you will use it a lot.
Degree of difficulty: Medium, some are hard but some are easily done. There is a good range.
Food porn score: 3.5 out of 5. Nice clear photos and a photo for every recipe. Styling is quite simple.
Post it note tabbed recipes: 7
Gift book: Yes, especially for Francophiles or those harbouring fantasies of working in his kitchen.
Sour Cream Custard Brioche or Gâteau à la Crème Fraîche
From Kitchen Secrets by Raymond Blanc published by Bloomsbury $59.99
For brioche dough
- 250g/8.8 ozs. strong white bread flour (Blanc recommends Shipton Mill No. 4)
- 3 pinches of sea salt
- 30g/1 oz caster sugar
- 12g/ 0.5oz fresh yeast 1
- 4 free range/organic medium eggs
- 150g/5 ozs. unsalted butter, at room temperature cut into small cubes
For the creme fraiche filling
- 4 free range/organic medium egg yolks
- 45g/1.5 ozs caster or superfine sugar
- finely grated zest of 1/2 a lemon
- juice of 1/4 lemon
- 150g/5 ozs creme fraiche or sour cream
To finish
- 2 egg yolks, lightly beaten for egg wash (I used just one)
- caster or superfine sugar for sprinkling
The dough with everything added but before the final increase of speed
To make the brioche dough: Place the flour, salt, sugar 2 and yeast in the bowl of an electric mixer fitted with a dough hook, keeping the salt and yeast apart. Add the eggs and mix on the lowest speed until completely absorbed 3. Increase to the next speed setting and mix for another 5 minutes until the dough comes away from the side of the bowl. Now add the cubes of butter 4 and continue to mix for 2-3 minutes until fully incorporated.
Once the dough comes away from the sides of the bowl
Before the first rise
For the first proving: Remove the bowl from the machine and cover with brioche dough loosely with a tea towel to prevent the surface from drying and to stop a crust from forming. Leave to rise at room temperature 5 for 1 hour. Then refrigerate the dough for 1 hour 6.
After the first rise
To make the creme fraiche filling: In a large bowl (I did it in a jug), mix all the ingredients together until evenly combined, then cover and reserve in the fridge.
Patted out in the tart ring
To shape and prove the dough: Lay a 35 cms piece of greaseproof paper on your tray and sit a tart ring on top (you don’t need to grease the ring) 7. Place the dough in the middle. With lightly floured hands flatten the brioche dough, pushing it from the middle to the outside until you have an even thickness of 3-4mm and a raised rim of about 1 cm. Leave to prove at room temperature for 25 minutes 8; Preheat the oven to 200C/400F/Gas 6 and place a baking stone or tray on the middle shelf.
After the second rise, egg glazed with the custard inside
To prepare for baking: Knock back the dough base with your fingertips, to the edge of the raised rim 9. Brush the rim with egg wash. Pour three quarters of the creme filling into the brioche case. Carefully slide the gateau onto the baking stone or hot baking tray and pour in the rest of the filling.
To bake the gateau: Bake for 10 minutes, then sprinkle caster sugar over the surface and bake for a further 15 minutes until golden brown and cooked 10. Remove the ring and transfer to a wire rack to cool slightly. Serve warm.
Notes from Raymond Blanc:
1: If fresh yeast is unavailable then dried yeast can be used but halve the quantity.
2. The inclusion of sugar is to help the yeast ferment and produce carbon dioxide-creating wonderful bubbles and air pockets, giving a light and soft bread.
3. At this stage the proteins within the gluten are being worked, making them more elastic. This happens as the liquid ie the eggs, is absorbed into the flour.
4. Adding the butter in small pieces at room temperature enables it to be incorporated quickly into the dough, producing a silky smooth texture.
5. Here the optimum proving temperature is around 22C, which is more or less kitchen temperature. The warmer the room is, the faster the proving time, but a slow fermentation creates a better flavour and also a greater rise.
6. You will need to chill the dough at this stage, otherwise it will be too soft to work with. Chilling will also slow down the proving.
7. A ring mold isn’t essential. You could simply shape the round with your hands and let the gateau take its own shape, flattening the case until you have the desired thickness and creating the rim as described.
8. This second proving will help to develop the flavour and puff up the dough.
9. You will need to knock back the dough to create a well for the creme fraiche mixture, do no touch the risen rim.
10. To make sure the gateau is cooked, gently life one edge with a spatula and check that the base is golden brown in colour.
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84 Comments | Add your own
A delicious treat! We have something very similar here in Switzerland. It is called “Salöe A La Crème”. http://rosas-yummy-yums.blogspot.com/2006/06/rhubarb-salee.html
Cheers,
Rosa
Sour cream! You make me heart sing! (i’m singing this in the melody of wild thing. just way out of tune).
My man has no such fantasies and is the absolute opposite of a gourmet. I love that he happily gobbles down all of my food experiments.
This is right up my alley – going on the list! YUm!
Lovely recipe. Will try it…… but are you trying to kill Mr NQN?. Brie and Brioche while you are away?…. oh no!
Byooootiful! You had me at that lovely golden custard *swoon*!
Wow this looks mouth waterinly delicious. I’d love a slice please
I’ve been to Raymond Blanc once and was well impressed.
i love anything bready and custardy so this is definitely on my ‘to cook and consume’ list..i think ‘bear’ comes from edward (his given name)..the nickname ted or teddy or is often substituted for that name..so then a natural progression would be teddy bear and then ‘bear’..by the way thanks for your comment on my inaugural post..it was really appreciated..jane
Your custard brioche looks great. I love brioche but perhaps not to the extent of baking it myself as I’m a hopeless baker.
Looks really beautiful! Reminds me of egg tart in a way!
It contains custard – how could it be anything but great? I can’t stand Bear Grylls – I change the channel if I see him.
Hi Lorraine,
This looks delicious. I love Raymond Blanc, he and my mum have met a few times for cheese-related things, I’m so jealous. The Manoir is on my list of places to go before I’m 30!
I was watching Bear Grylls on the One Show the other night and he is just so manly. I would be honoured if he ripped off a bear’s foot and gave it to me as a keepsake.
Eleanor
Ps – I LOVE BEAR GRYLLS!!!!
This looks delightful. Pete and I used to love watching Bear together but then it started to get a little unbelievable and after doing a bit of googling realised a lot of it is set up and not real
where were you off to?
Yum. I’ve never had luck with brioche. Might try this.
This is probably the most beautiful thing I have seen all week. I want to make passionate, perverted love to it. DELICIOUS!
I think men love Bear so much because they think they are learning how to survive in the wilderness in the unlikely event their plane crashes in the middle of the desert. IT makes them feel all macho and survivalist. I’m too busy trying to survive in the wilderness of the city – achieved by regularly planting my face in dessert!
Wow, I am so glad it’s not just my husband… he is madly, deeply in love with Bear Grylls! It’s crazy!! Partly to do something nice for him, but also partly for a reaction, I bought him tickets to see Bear Grylls live on stage when he comes to Melbourne in a few months. I gave him the tickets 2 weeks ago, and he is still, a few times a day, telling me he loves me because I got him “Bear tickets,” apparently making me the best wife in the world… I don’t understand the man crush on Bear, but I completely understand the crush I’m developing over this brioche! Looks gorgeous
this looks gr8 lorraine ive never worked with yeast before though~
Looks wonderful, I love to make bread, the smell at home is delicious. Thanks for sharing, will try it pretty soon.
My friend tells me Bear was called that by his sister when they were young… and if you watch the behind-the-camera vids on YouTube, you’ll see he has a whole gang of guys looking after his every shot to make sure he’s safe and sound! So I bet he’s got 5 star hotels for after the shoots…
Ah, yes “custard” – it seems to be a word with almost magical powers over men, doesn’t it!
Thanks Lorraine for our morning Cordon Bleu recipe , thoroughly enjoyed it and have been educated. Now should I tackle the laundry or should I start on this, that is the question?
I absolutely adore Brioche and not living close to the city where there are bakeries that can make luscious brioche, locally I have yet not found a decent example of this divine sweet bread to indulge in.
In answer to your question, hubby is not a Bear Grylls fan nor does he aspire to be him , I would put him more in the category of aspiring to be a self-made millionaire, lol!
Eldest daughter and I had a fun day yesterday at the Alexandria Domayne Test Kitchen for a Coffee Club morning with the very vibrant and flirty Miguel Maestre.He was entertaining and friendly, joking with the audience etc while making a Santiago tart and Churros with Chocolate dip which we were fortunate enough to sample. It was a lovely and fun morning organised by the Australian Women’s Weekly and we all came away with a showbag containing his cookbook Miguel’s Tapas, a $25 Harvey Norman giftcard,coffee beans and a copy of the AWW.
wow, I just love Sour cream in desserts! Laughed so much at the Bear Grylls obsession…yes my boyfriend loves this…sure he questions how tough he is really doing it..but there is something infectious about him…he is cute! and it does beat other reality shows! well done on the brioche…I cant cook bread…but the custard looks superb!!
Hi Lorraine! Love what you do and the enthusiasm you have for the Art of Food!!
Bear Grylls,in actual fact, repulses me! (Why would you ever sleep inside an inverted whole dead sheep for warmth, I’ll never know!?1?)None the less, my partner teases me by saying I have a secret crush!! (this from the man who used to survive on tinned tuna and crackers, before he met me…)
Keep up the good work…
Gypsy xx
This was the first thing I ever learned in a cooking workshop back in Knoxville, Tennessee (in a previous century). I thought it was absolutely delicious.
You never forget the first time.
This looks like something my grandma would love and so much simpler than you would imagine.
My man loves Bear Gryls but I don’t think even he thinks he could be like him.
Bear Grylls is definitely worth watching …in our household I like him more than my husband. Hubby says ‘big deal’ when Bear e.g. is running barefooted across a volcano’s molten rim. Just love this brioche you have created with a gooey centre. Raymond Blanc’s book looks intriguing and I particularly smiled at your ‘food porn’ score
xx
Bahaha… Very amusing. I love it. Shhh…Bear. LOL!
Great Bread with Custurd on it. Very munchable indeed.
Hmm… I think Mr HG wants to be Ari Emanuel, he idolises him. Wants to be him. Be a Hollywood Mega Agent and rep the worlds most talented actors. Pretty impressive Id say.
Have a good trip!
I’m a big fan of brioche and absolutely adore the combination of custard with a buttery, sweet bread!
I made something similar to this from Julia Child’s book – but this ramps up the custard quota considerably. YUM!
I’m with you. I’ve never made brioche other than in a mixer. Couldn’t imagine doing it by hand??!
This looks really good! Will be adding it to the “to do” list!
After watching the first two series online – this is a great book – it’s currently on sale from amazon 13GBP ($20) and if you spend 25GBP it’s free delivery!
Fantastic book and great review NQN
— “light, sweet and buttery-the lemony sour cream custard filling is gorgeous.” The Brioche is like a dark-yellowy heaven. Ooooh, I wish it was in front of me this very instant!!
xx
book depository has the book for ~$35
OMG what is with Bear and men?? They love him. I just dont’ get it!!! I can’t stand him. He makes me gag. I really think my husband would love to be him for a day…or more!!
BTW sour cream custard brioche, sounds heavenly. Thanks for the recipe Lorraine, bookmarking this post for later
Oh dear – first an absolutely rotten morning and then on to read about s’one called ‘Bear Grylls’ I have never heard about!
! Don’t think any of my ‘significant others’ would knnow either! And yet I pride myself on my general k’ledge! Oh, well!! The brioche looks and sounds gorgeous – if s’one presented a slice to me, I might even try it . . . 
!
I’m not sure who Bear Grylls is…I’m tickled about the man crushes though.
I’m in love with this brioche. It looks like a mix of a tart and Danish pastry to me. Amazing.
omg that looks delishhhh
yum custartd!!!
Yum yum yum! Mr NQN is lucky man!
And yes, my hubby well & truly has a man-crush on Bear Grylls & i’m sure harbours a secret desire to be just like him. I do really like the series Man, Woman, Wild which he does with his wife
Who is Bear Grylls?
Anything with custard is yummy heaven for me.
Men are such strange creatures; yet adorable and great to feed! This bread is beyond a great treat for the hubby and hubby brother.
I’d happily munch on that manly “bread custard” thing anyday…and cut it into dainty bitesized pieces. I’m yet to tackle brioche.
OH YUM. Custard and bread together in one dish?? Yes please!!!!
I get similar reactions from Willy when he is watching the NBA… especially a playoffs game *eye roll*
I’m glad MR NQN used a cheese knife, as he was absorbed in Bear I wouldn’t have been suprised to hear he and his brother tore the cheese apart with their teeth straight off the plate! Maybe they imagined it was an uber swanky Swiss Army Knife? I do however think there is something seriously wrong with eating Brioche and Brie while watching Bear, it’s just not quite in the spirit of things, perhaps next time you could gather a few roots and berries, and maybe some insect larvae?
Love your Post it Note Tab rating for the cookbook – wish I’d thought of it!
Yum, yum, yum. Wish I was having this brioche for breakfast this weekend!
Since I highly respect the views of InTolerantChef, I believe I would much more like the Brioche and Brie than this Bear I know nought about – yes, I have heard of Raymond Blanc: must be on the pay-channels we do not get?
!
Hi Lorraine,
LOVE this recipe, I adore Brioche and anything bready/cakey/pastry with custard is an instant winner with me!
Just one possibly silly question……..
RE: the tart ring mold….. is that just the ring part like at this place? http://www.pastrychef.com/TART-RINGS_p_1290.html
or is it a tart pan? does it matter?
thanks!
Oh my gosh, I thought you said Mr NQN was going to do “manly soupy things”, and I got really confused! I really don’t get or care about the Bear Grylls thing. Give me delicious baked goods by Australia’s own Lorraine instead anyday!!
When I first saw the gateau, the first thing that popped into mind was a Portuguese egg tart: burnished crust, custardy center and all.
My BF and his son are diehard Bear Grylls fans. In fact, his son has emulated a few unsavory Bear Grylls survival techniques..’just to test’ LOL Me? I was more of a Les Stroud girl
That brioche with custard looks amazing. I used to make something similar by Nancy Silverton, but it’s definitely not as hearty/rustic and chockful of custard like this one!
We don’t get Bear over here, but DH likes singing along to Glee (should I be worried? ;o))
What a lovely brioche, Lorraine! I think your version is even more beautiful than that in the book. Love how you called it “some bread with some custard on it” for Mr. NQN…I think he and Mike would be best friends if they ever met in real life, lol!
Gotta love Bear!!!! He’s does kinda crazy stuff – you just keep watching. Gotta love this dessert too, looks droolicious!!!
never heard of bear grylis and am not even very familiar with raymond blanc – but then again I am not really into french cookery – though I am sure I would enjoy a slice or two of your brioche – french bread is the best of french food
That giant pool of custard in this brioche looks amazing girl! Could dive right in with two spoons!
Hi Rosa-Oh that looks great!
Hi Y-haha I like that version of wild thing!
Aww that’s great, gotta love that! 
Hi Liss-Fabulous! I hope you like it!
Hi tania-Absolutely not! Nothing wrong with that combo!
Hi Xiaolu-I am such a sucker for custard myself
Hi thebakingaddict-Thanks so much! Oh how fabulous, I’ve never been there but would love to one day!
Hi teawithhazel-Oh perfect!
Ahhh really! So he wasn’t born with that name? That makes more sense 
You’re very welcome Jane!
Hi chopinandmysaucepan-Thank you! Oh really? I’m sure you’re not!
Hi Michelle-Yes like a giant egg tart!
Hi Cakelaw-hehe I agree with your logic!
Haha I wish I could really 
Hi Eleanor-Oh really? How fabulous for your mum!
Haha that would be a wild version of chivalry! 
Hi Lisa-haha of course!
Hi Maria-You’re welcome Maria!
Yes afternoon tea or morning tea!
Hi The Food Mentalist-Thank you!
Oh really? I don’t know if I should break that to him! :S I was off to Melbourne that weekend!
Hi She Wore It Well Blog-It’s a very simple recipe so well worth trying!
Hi Lizzi-aww Lizzi you are always so kind!
And funny too! 
Hi Leah-Yes I think you’re right! I know, I think there is something to be said about surviving in the city!
Hi jess-I think Bear has taken over many of the menfolk
Oh aren’t you nice! I wonder if I should buy Mr NQN some tickets to it! You do sound like a great wife I have to say! 
Haha thank you so much!
Hi Betty-Oh it’s lot of fun, trust me!
Hi Mi Vida en un Dulce-Wonderful! I hope you like it!
Hi Miki-that kind of makes sense. Otherwise I thought those names belonged in soap operas
Oh really! That kind of ruins the fantasy doesn’t it! 
Hi Amanda-Yep sure does and admittedly over me too
Hi Matilda-you’re very welcome Matilda!
this of course! 
this one is a really easy version too! Ahhh really, now that is an interesting way to go! Oh yes Miguel is very flirtatious and talkative too isn’t he. Glad to hear that you had a wonderful time! He has a new restaurant too, are you planning to go? 
Hi Anna-Me too!
to be honest I haven’t really sat through a whole episode of them but he is fascinating to my husband 
Thank you!
Hi gypsy-Thank you so much Gypsy!
OMG he did WHAT? :O :O :O I had to tell Mr NQN about that one! He didn’t seem to object much which was worrying. haha really? Well he’s lucky he has you! 
Thanks so much! xxx
Hi Maureen-Oh realy, how fabulous and what a great thing to learn!
Absolutely!
Hi Claire -yes the other brioche that I made was much more complicated!
hehe probably a good thing! 
Hi Merryn-Haha you make me laugh that’s brilliant
Thank you so much! I think all cookbooks should have a food porn rating 
xxx
Hi Anna-Hehe I have learned never to interrupt!
Oh haha that’s hilarious! 
Are you in support of that? 
Thanks1
Hi Julia-Me too!
All the butter is only a good thing. No I think that would drive me absolutely spare!
Hi Camilla-Thank you!
I hope you like it! 
Hi Kevin-Oh thanks for the tip, that’s great to know!
Thank you so much Kevin!
Hi kim-I wish I could send you one dear Kim! xxx
Hi Rebecca-Wow, that’s another great deal!
Hi leah-I know, he’s their caveman hero
Yes I think Mr NQN would jump at the chance too! You’re very welcome! I hope you like it-plmk what you think of it if you make it!
Hi EHA-that’s not a bad thing that they don’t know him is it? He sometimes appears on SBS-well it seems like he’s on all the time the way that Mr NQN watches him
Hi sophia-hehe I choose brioche over Bear personally
Yes you’re right about the cross!
Hi Dolly-thank you so much Dolly!
Hi Phunk-thanks Phunk!
Bear should do a competition “Live the life of Bear” and I’m sure many menfolk would enter it! 
Oh really? I don’t know if I should watch that-Mr NQN might get some ideas! 
Hi Margie-He is like an adventure/tv personality type that does all sorts of crazy things in the wild
Hi Bakerbynature-I know, I adore Mr NQN but it doesn’t stop me from chuckling at his antics
Hi cityhippyfarmgirl-Hehe that’s the way!
It’s quite easy with this recipe I have to say 
Hi Mrs Wils-Absolutely!
Haha yes their do not disturb moments 
Hi InTolerantChef-haha I’m picturing that and laughing!
They should have perhaps looked for food among the potplants?
Hi Di-licious-I always find that a measure for how good a cookbook is or at least the desirability of it!
Thank you!
Hi EHA-You know I don’t think I’ve seen him on free to air tv?
Hi susie-Thanks so much Susie!
Not a silly question at all, I think you could use both really. I used the ring from a loose bottomed tart ring but one of those rings would also suit. it’s more to keep it as a round circle than to hold batter in 
Hi Hannah-haha now I’m stuck wondering what manly soupy things are
Aww thank you darlin! 
Hi Midge-Oh yes you’re quite right!
Hi Lisa-Haha really? what did he do?
That’s hilarious! Yes this is a lovely take on a regular brioche and I never say no to custard 
Hi Nuts about food-haha really? Now if I caught Mr NQN doing that I’d laugh!
Hi Faith-Thank you Faith!
Aww really? You are too kind! 
I know, I can imagine they’d be great mates! 
Hi Tania-He does do some really crazy things!
Thank you so much! 
Hi Johanna-Yes French bread is wonderful I agree along with French butter!
Hi marla-Thanks Marla! Hehe I like your idea!
Looks so good! Love the rustic look of it and I can never resist custard.
Bear Grylls does nothing for me, I feel like he must be compensating for something
nawwww what would mr nqn do without u! that brioche looks to die for!
This looks loooooovely, Lorraine!
Yup, like everyone else my other half has a gigantic man-crush on Bear… And I have to say I think I do too. How can you not admire a man who has the ability to run naked over thin ice?! Unfortunately for my other half he hasn’t ever received such lovely treats for his man dates from me… hope he doesn’t read this!
Ok so it seems I don’t know my survival experts & Man, Woman, Wild is a different dude to Man vs Wild (Bear). Surely they’re all much of a muchness though right?
And yes, maybe best not to let him watch. I’m sure Mr Phunk gets a scary glint in his eye too
A funny Bear story (he is a fixture in my house as well), a helpful review, an interesting recipe–another great post, Lorraine.
This is the recipe i’ve been most intruiged by from this book – though I’ve not tried it yet! it looks gooooood!
I really want this!
Oh la la this gâteau with sour cream is must to try soon; more with this fantastic delicious photos that make me to want more
Cheers,
Gera
Looks absolutely stunning! I’ve never made brioche before (i don’t think?) but I’d love to try sometime. The custard on top looks divine!!!!
I’m glad to see it’s not just my fiance that has a man crush on Bear Grylls. I think you’re right, every man secretly wants to be like Bear Grylls. I do wonder what Mrs Grylls thinks of all of his adventuring.
I LOVE the look of this brioche! Mmmm custard! I’ve been lusting after Raymond Blanc’s Kitchen Secrets for a while now (ever since I saw the Kitchen Secrets show on tv) so I loved your review. Now I need to get my hands on it!
Haha I have a crush on Bear Grylls. I remember I’d be disgusted by his antics when Paul used to watch his show and he’d talk about it with his friends, but then I got into it too and I love it.
Although I must say Bear drinking pee and eating bugs is disgusting, but your sour cream custard brioche sounds divine!
I’d be really interested in getting this book, I loved the tv series and have cooked a couple of things already. the maman blanc apple pie/tart is so easy and delicious. Perfect dessert for fussy friends. Funny thing is today i am attempting his chocolate fondant with salted caramel filling, so far so good. I couldn’t find the right size ring moulds so i am using dariole moulds which means i will have to tip it upside down. Fingers crossed it works!
OH MY GOSH, I am so making that over the weekend…it looks amazing!
Brioche looks wonderful, but who is Bear? I am so not in the know.
I can’t resist anything with a custard center.
And I love Raymond Blanc. I used to watch his BBC America show, the one where people compete to win a chance to start a restaurant with backing from Blanc. Unlike so many other shows, where the judges seem to play to the cameras, he always seemed like he was true to himself and fair.
This book looks great! I am particularly interested in the chocolate section. I had BIG issues melting choclate the other day….
This sounds brilliant! My kind of breakfast I think
ciao
A.
Yes, it’s called Aperitif , in partnership with Manu Fiedel. I have to go now don’t you think?
if i were there,i think i would opt for the wild mushroom soup, it always gets me, and with the added truffle oil, would be divine
I am hopeless with the shower/soaps that come with your hotel room … i used to take them so when the kids went away on camps, they were the ideal size, now i think i am just a kleptomaniac !!:)
mmmmm, how about I just make the custard cause I am feeling lazy?
And MPS wants to be Steve Jobs. Heh.
This looks absolutely delicious and like nothing I’ve ever made, but definitely SHOULD!
My husband would probably like to be Ed Viesturs, Mountaineer Extraordinaire.
lordy, if anyone in my family fancied himself bear grylls, i’d disown him. i draw the line at urine-drinking.
I’ve always wanted to try brioche but have been too scared. You have inspired me
No idea who Bear Grylls is, but it sounds interesting. This bread looks great, love the marketing spiel you put on it
This is one of those reading books and not using books.
Looooooove brioche. Loooooove custard.
Will have to bookmark this recipe with the other thousand recipes I need to make one day. I’ve just discovered the joys of bread baking, so I might just get to it.
On the subject of Bear, my boyfriend loved watching his shows, just so he could laugh with his hiking mates about how unrealistic it all was. After a while of watching the shows, I could see his point
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