Homemade Brioche

Soft and melt-in-the-mouth, plain or as a spread, our homemade brioche goes just as well with breakfast that the taste. It is guaranteed free from additives, colourings and preservatives ! Its high-quality raw materials, carefully balanced, and the artisanal expertise his mastery of it gives him a exceptional state of preservation.

The quality of a brioche starts with the choice of flour. The Label Rouge BAGATELLE® T45 Flour enables you to make a soft, melt-in-the-mouth brioche. Our homemade brioche is made using milk leaven, with no additives or preservatives.

All BAGATELLE® Label Rouge flours.

For breakfast or as a snack : plain or with a spread (jam, honey, chocolate).
As an aperitif : sweet and savoury: fresh cheese, foie gras, liver mousse.

Homemade brioche keeps well 4 days in its original packaging, in a cool, dry place.

Brioche can easily be adapted to suit consumers’ various needs.

1. Cut out the brioche slices using a cookie cutter.
2. Cut the figs into small pieces.
3. Using a knife, make slits in the brioche and insert the pieces of fig.
4. Place the goat down.
5. Sprinkle with thyme.
6. Bake in the oven at 180°C for about 8 minutes.
7. As soon as it comes out of the oven, drizzle over a little honey.
8. Serve hot with a salad.

1. Cut the slices of brioche in half (diagonally looks nicer) using a bread knife.
2. Pour the milk into a deep plate and beat the egg as if making an omelette in a second deep plate.
3. Dip each slice in the milk and then in the egg.
4. Brown each piece in a very hot frying pan, after melting a little fat.
5. Once cooked, sprinkle the slices with caster sugar. Leave to cook until a caramel forms.
6. Serve warm with chopped seasonal fruit and pour the chocolate sauce over the top.

Recipes available in our Brioches recipe book.

You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.

Discover our full range of BAGATELLE Label Rouge flours.