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Brioche

brodieblake07

Hey guys, I am wondering if anyone has ever tried to incorporate other fats into brioche? i.e. foie gras? Would other fats act in the same way butter does in the dough?

Thanks,

Brodie

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tshewman

Not into brioche per se and mostly I've only flavored butter or cream for use in recipes with mixed success. I think it is possible, however, the fat:water ratio will need to be an important consideration.

brodieblake07

Cool, thanks for the reply. Definitely something to consider. I have some foie so I think I will try in the near future with a couple different ratios and see if it works out. Will post pics and recipe.

Thanks again

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