Comments on: Yellow on Yellow: Peach Brioche Tart

By: Vegan Brioche

Vegan Brioche — Wed, 02 Nov 2011 21:24:18 +0000

[...] too is light, and you could very well use the dough for a ‘not so rich’ tart like Susan of Wild Yeast. Another reason – the real reason – why it took me so long to make these breads was [...]

By: dodo

dodo — Fri, 21 Jan 2011 20:33:26 +0000

hello again susan,
I just finished making this brioche, and have to tell you, best brioche ever!!
I didnt wait the 8hs, just a couple of hours. used frangipane instead of creme fraiche, and mangos wiith some pineapple.
the rest half of the dough I made “medialunas” with “dulce de leche” inside

By: dodo

dodo — Fri, 21 Jan 2011 14:54:09 +0000

susan, I always make brioche but didnt know that about butter and gluten! we learn something new everyday..
now I understand why sometimes it tooked soooo long to rise.
I am thinking on making it with mangos instead of peaches, as here where I live there are no peaches, only tropical fruits.
great blog.

By: Brioche « One Vanilla Bean

Brioche « One Vanilla Bean — Tue, 01 Jun 2010 17:27:47 +0000

[...] is a link to the brioche tart from the Wild Yeast blog. My peaches were not too sweet so I added some turbinado sugar on top. [...]

By: Susan

Susan — Sat, 13 Mar 2010 01:19:22 +0000

Lissa, you could absolutely use pastry cream. Frangipane would be nice too.

By: Lissa

Lissa — Fri, 12 Mar 2010 22:06:18 +0000

This reminds me of these fruit bagel pizzas I used to find at the Bagelry in CA. They had a pastry cream on a rich, sweet bagel dough with cherries, peaches, or blueberries. Brioche dough is much lighter and not chewy like bagel dough, so I’d bet it tastes even better. I am wondering, though, if I could use pastry cream instead. I’m not sure how I would like the creme fraiche on this. I think I’d like something a bit more custardy.

By: Susan

Susan — Mon, 10 Aug 2009 22:45:12 +0000

Pietro, I suppose if I were to try this without a mixer (which I don’t plan to any time soon) I would still follow the same steps for adding the ingredients, just mixing well by hand. Of course brioche was made before there were electric mixers. The bakers did, however, have apprentices who worked for next to nothing and could not complain about anything.

By: Pietro

Pietro — Sat, 08 Aug 2009 02:58:13 +0000

hey susan

any tips for doing this without a stand mixer? I have muscles… or at least will power

By: Columbus Foodie » Blog Archive » June 2008 Roundup

Columbus Foodie » Blog Archive » June 2008 Roundup — Wed, 09 Jul 2008 18:41:05 +0000

[...] Lemon Blueberry Pound Cake from The Village Voice, Sweet Cherry Ice Cream from What Did You Eat?, Peach Brioche Tart from Wild Yeast, and Dried Fig Jam from [...]

By: Mansi

Mansi — Mon, 30 Jun 2008 04:42:19 +0000

Beautiful photo, and a wonderful recipe! thanks for sharing:)