The Brioche Bar: this book reveals the most delicious recipes possible around brioche

The Brioche Bar: this book reveals the most delicious recipes possible around brioche
The Brioche Bar: this book reveals the most delicious recipes possible around brioche

Margaux Aycard, founder of Bar à Brioches in , has just released her first book. She reveals recipes overflowing with deliciousness, to reproduce at home.

In 2020, Margaux Aycard inaugurated the Brioche Bara gourmet address nestled in the 8th arrondissement of Paris. Since then, this young chef has continued to conquer the hearts of Parisians with her sweet and savory creations around the briochethis symbol of French gluttony. Recently, Margaux took a new step by publishing his first bookwhere she reveals the secrets of her success. In this book, which bears the same name as her store, she shares the recipes that have made her brand’s reputation, as well as her tips for transforming brioche into a true work of culinary art.

From basic to decadent recipes

The book “The Brioche Bar” is not a simple collection of recipes, it is an invitation to discover the gourmet world of Margaux Aycard. The beginning of the book is devoted to the basics, essential to succeed in the different variations of brioches and other doughs. There you will find classic recipes such as brioche, challah dough, soft bread Japanese, or even the puff pastry. These fundamentals are explained in detail, making the techniques accessible to both novices and experienced pastry chefs.

But where Margaux stands out is in her creative and innovative approach. The rest of the book presents a series of recipes as original as they are decadent, which use these bases to reinvent brioche in all its forms. Whether you are a sweet lover or a fan of savory flavors, this book is full of delicious surprises.

In “The Brioche Bar”Margaux revisits the classics while allowing herself surprising creations. You will discover essentials like the Vendée briochethe cinnamon roll but also recipes that dare to mix tradition and innovation. Among these creations:

  • The brioche crown braided around a camembert to roast in the oven : a friendly and comforting dish, perfect to share with friends.
  • The babka in the county : a salty and surprisingly delicious version of the famous babka, usually sweet.
  • Savory quiche made from brioche dough : a creative revisit of quiche, which uses the lightness and softness of brioche dough to enhance this traditional recipe.

This culinary inventiveness does not stop there. Margaux also thought of anti-waste recipes, giving a second life to leftover stale brioche or challah. For example, it offers kofta balls or even cordon bleu with brioche crumbsthus demonstrating that brioche can be used in multiple ways, even when the ingredients are a little “out of date”.

For those with a sweet tooth, Margaux offers unexpected ideas such as brownie + brioche, which combines the melting texture of brownie with the lightness of brioche, or tirabritchu, an ultra gourmet version of tiramisu, made with stale brioche. These creations once again demonstrate the audacity and creativity of the young chef.

Practical information:

The Brioche Bar Éditions Solar, €29.90.

© Editions Solar
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