SC - Estrella hot and cold

[Chris Stanifer]

Jenn/Yana wrote:
> 
> >Pirog: large rectangular pie made with a yeast dough and compared to Brioche
> 
> (For the next set of my comments, please understand that I am arguing with
> the author of your book, not you, and I am only writing about modern
> Russian cuisine).  When I picture "brioche", I don't picture it filled with
> anything (is it ever?), at least not before baking.

Brioche comes in unfilled form, in which case a common shape is a small
or large round with a small sort of topknot shape on top, and filled,
usually with either saucisson a l'ail (a garlic sausage not unlike real
krajana or kielbasa) or with whole foie gras. I believe I have also seen
brioche wrapped around chacolate bars, although croissant dough is
probably a more common source for pan au chocolat. The filled brioches
I've seen tended to be simple rectangular turnover/roll-shapes.
Saucisson en brioche tends to be made from a straight length of the
sausage, maybe two or three inches in diameter, laid on top of a bottom
rectangle of dough, covered by an oblong cross-shape, i.e. another
rectangle with the sides and ends attached to the sides and ends of the
top, which hang down and get crimped onto the bottom rectangle.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com