Brioche à Tête

Brioche a Tete

Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. The French name of this type of brioche (tete means head) refers to the confection's shape: a large sphere topped with a smaller one (the "head").André Baranowski

Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. The French name of this type of brioche (tete means head) refers to the confection's shape: a large sphere topped with a smaller one (the "head"). Use a good, high-fat butter such as Kerrygold, an Irish brand, to achieve the best results. This recipe was inspired by one that appears in the book La Technique by Jacques Pepin (Pocket Books, 1976). See step-by-step instructions for shaping the brioche »