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Recipe Mixed berry brioche
The soft texture of brioche and the vanilla flavouring combined into the creation of a cake will provide you with a delicious cake
Make ahead: You will need to make the brioche and quince a day ahead as they both need to be refrigerated overnight. The almond frangipane can also be made a day ahead, however you will need to bring it back to room temperature before use in order for it to be spreadable.You will need to start this recipe the day before. To make brioche without an electric mixer: combine ingredients in a bowl using a wooden spoon, turn out onto a well-floured work surface and knead for 5 minutes or until smooth. Mixture will be sticky. Add butter a piece at a time, kneading each piece in well before adding the next until smooth. We poached the quince in a syrup based on rosé wine, however you could use a light red or white wine if you prefer. For a non-alcoholic syrup use verjuice (the juice of unripe grapes). For a quick custard to serve with the brioche, stir 2 tablespoons of the reduced syrup into ready-made thick custard.
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