Brioche, recipe for an unparalleled breakfast
Brioche a recipe whole wheat, when looking for a breakfast that combines taste and a not too caloric diet. Or brioche with a rich recipe, filled with jam, chocolate or other sweets that perfectly accompany the typical companion of Italian breakfast. A ritual that awakens the senses, whether consumed at home or at the bar, immersed in the typical scent and atmosphere of the coffee shops that dot Italy.
For each specialty, master pastry chefs adopt specific techniques, derived from ancient traditions. The brioche dough, the croissant and the puff pastry are the three ideal dough forms. Each requires ad hoc preparations. But what unites them all under the aura of true Made in Italy are the ingredients, carefully selected and treated respecting natural production times.
In the filling, tradition provides three variants. Fruit jams, especially apricot, have always represented the most widespread version. The chocolate versions, which give breakfast a more caloric sweetness, are also very successful. Traditional and enveloping, finally, is the choice of custard cream, a classic of the wide and tasty variety of Italian desserts.
