A crisp, golden crust with a soft, buttery centre – brioche can do no wrong. For brioche à tête, or Parisian brioche, seek out a fluted brioche tin to make Nadine Ingram’s saffron and sour-cherry brioche, or the fennel and orange number that’s all sweet and sugar. You can play it straight with a brioche loaf; slice it thickly for your next French toast or bread and butter pudding. And then there’s those other spin-offs featuring the double-proofed bread: brioche tarts, brioche buns, bostock…
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Saffron and sour-cherry brioche
Pear brioche tart with maple custard cream
Caramelised fig brioche with lavender honey
Brioche, coconut and caramel ice-cream sandwiches
Ramblr’s baked muscat and brioche custards with quince
Vincent’s bread and butter pudding with rhubarb compote
Orange-scented brioche with brown sugar labne and strawberries
Brown sugar brioche with peaches and ice-cream
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