Comments on: Pumpkin Spice Brioche

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By: Howard

Howard — Mon, 30 Nov 2009 02:19:54 +0000

Did I miss how much salt to add?

By: » Pain de Minuit à la Mode Cendrillon Le Pétrin

» Pain de Minuit à la Mode Cendrillon Le Pétrin — Sun, 21 Dec 2008 13:39:40 +0000

[...] marée de recettes à base de potiron sur les blogs anglo-saxons, le concours 750g et surtout ça (clic)!Vous vous en doutez, c’est bien sûr vers un pain que je me suis tournée pour ma première [...]

By: aaricia

aaricia — Wed, 29 Oct 2008 20:55:19 +0000

I love these recipe! I made briches today – they’re delicious. They are so delicate and aromatic! I’ve used home-made puree and that was my only mistake: puree was too wet, and my brioches could’t keep their shapes while baking. But I will try once again with canned puree, and it will be 100% success!
Thank U for such a great work (I’ve seen an original recipe and I’m really impressed that you convert it so good).

By: Nicisme

Nicisme — Wed, 22 Oct 2008 15:32:05 +0000

I love this one, it’s got everything to make the brioche a winner. Ha ha, I can imagine you in the kitchen with your spreadsheets, and I can honestly say I’ve never heard anyone else cook in this way – you are definitely unique!!

By: Gale Reeves

Gale Reeves — Mon, 20 Oct 2008 01:56:55 +0000

Of all the winter squash samples listed in the link, which squash did you use for this recipe?
Which is best for pumpkin pies?
Also, I roasted pumpkin seeds, but they are brown, not green.
What type squash seeds are these?
thanks!!!!!

By: Kevin

Kevin — Sat, 18 Oct 2008 17:54:33 +0000

That pumpkin brioche looks so light an flaky and good! Nice colour!

By: squawkfox » Hooters, Owls, and Woots Oh My!

squawkfox » Hooters, Owls, and Woots Oh My! — Sat, 18 Oct 2008 08:08:44 +0000

[...] Pumpkin Spice Brioche | Apple Pie, Patis, and Pate [...]