Brioche burger buns
Discussion
Hi Everyone,
My baker is happy to make me anything I ask for, providing I can get the French across to him. I have been thinking about asking him to make me some brioche burger buns because they don't sell them in the shops here and I can't be arsed to make them.
Is the brioche the same as you would have in a breakfast brioche (like from the french bakers, not the one in a packet)? Or is it different?
I would like to know so that I can explain to him what I would like, and not end up with breakfast brioche buns, if there is a difference!
My baker is happy to make me anything I ask for, providing I can get the French across to him. I have been thinking about asking him to make me some brioche burger buns because they don't sell them in the shops here and I can't be arsed to make them.
Is the brioche the same as you would have in a breakfast brioche (like from the french bakers, not the one in a packet)? Or is it different?
I would like to know so that I can explain to him what I would like, and not end up with breakfast brioche buns, if there is a difference!
Instead of trying to explain to the pro what it "should" be like, why not just ask him for some brioche burger buns and go with what you're given? If I had the services of a French baker to make burger buns for me I'd be biting his hand off (metaphorically) and firing up the mincer to try and get my burgers to justify the buns he could produce. I say go for it and post the pics here. 
Well his idea of burger buns was a disaster... so now I just ask him for rolls made from the dough he makes (which are pretty great but not a burger bun). I speak fluent French, thanks, but I want to achieve a certain thing.
The guy makes me great stuff, but I have to be quite specific. When I left him to make his own burger bun, it wasn't what I had in mind. Hence, the caution with the brioche.
The guy makes me great stuff, but I have to be quite specific. When I left him to make his own burger bun, it wasn't what I had in mind. Hence, the caution with the brioche.
Edited by anonymous-user on Friday 18th November 23:04
bulldong said:
768 said:
In that case I'd ask for brioche burger buns in French.
Has nobody read the point of this thread?The question is "is the recipe for brioche burger buns different from that of breakfast brioches?"
Your picture looks like everyday rolls, not the brioche burger buns or bread we get here.
Ours have a lot more butter in and the texture is a little bit like a madeira cake.
Perhaps someone could post a picture of what our Brioche buns are like
edited for spelling
Ours have a lot more butter in and the texture is a little bit like a madeira cake.
Perhaps someone could post a picture of what our Brioche buns are like
edited for spelling
Edited by condor on Saturday 19th November 19:30
I think that a (French) brioche and a brioche burger bun are going to be very different in formulation.
You're the French speaker. Sorry if this next bit is Granny sucking eggs.
"brioche" has given the adjective "brioché" which while it just means "brioche like" is used to describe any bread that is smooth in texture, soft and very risen. I'd say it was almost certain that the "brioche burger bun" just means "brioche style".
A proper brioche is made with a lot of butter, a lot of eggs and a fair bit of sugar. As a previous poster said, it has more in common with a cake than a bread. The chemistry is that the foam is held up by the egg protein and gluten, rather than conventional bread where the foam is held up exclusively by the gluten from the wheat grains, giving a different texture. A brioche is shorter textured when torn than a similarly risen bread. Rather like a sponge cake.
I suspect (but am not sure) that a brioche burger bun contains no or very little egg and that all it has in common with a (proper) brioche is that it's "brioché" (ie fluffy) and contains some sugar (less than a true brioche). I'd say that in bakery technology it's closer to an American sponge bread than a true brioche. Recipes for these are all over the net, so have a browse. You wouldn't want a true brioche for a burger, it's not the right flavours or texture.
Finally, I'd have to say that if I had a proper boulangerie nearby, as I used to do (sob sob), I wouldn't be asking him to turn out sponge burger buns. I'd ask him what he could turn out around a brief and if it wasn't infinitely better than a brioche burger bun I'd have a word with myself. Otherwise it's like having a sculptor next door and asking him if he'd mind welding up some legs for a garden table like the ones you have seen outside the supermarket. Still, a chacun, son gout, as you may have heard said.
You're the French speaker. Sorry if this next bit is Granny sucking eggs.
"brioche" has given the adjective "brioché" which while it just means "brioche like" is used to describe any bread that is smooth in texture, soft and very risen. I'd say it was almost certain that the "brioche burger bun" just means "brioche style".
A proper brioche is made with a lot of butter, a lot of eggs and a fair bit of sugar. As a previous poster said, it has more in common with a cake than a bread. The chemistry is that the foam is held up by the egg protein and gluten, rather than conventional bread where the foam is held up exclusively by the gluten from the wheat grains, giving a different texture. A brioche is shorter textured when torn than a similarly risen bread. Rather like a sponge cake.
I suspect (but am not sure) that a brioche burger bun contains no or very little egg and that all it has in common with a (proper) brioche is that it's "brioché" (ie fluffy) and contains some sugar (less than a true brioche). I'd say that in bakery technology it's closer to an American sponge bread than a true brioche. Recipes for these are all over the net, so have a browse. You wouldn't want a true brioche for a burger, it's not the right flavours or texture.
Finally, I'd have to say that if I had a proper boulangerie nearby, as I used to do (sob sob), I wouldn't be asking him to turn out sponge burger buns. I'd ask him what he could turn out around a brief and if it wasn't infinitely better than a brioche burger bun I'd have a word with myself. Otherwise it's like having a sculptor next door and asking him if he'd mind welding up some legs for a garden table like the ones you have seen outside the supermarket. Still, a chacun, son gout, as you may have heard said.
Pferdestarke said:
Great find there Pferdestarke 
That's the You Tube video to watch.
That's what we call Brioche burger buns.
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