"Qu'ils mangent de la brioche"
"let them eat cake"
Marie Antoinette
"let them eat cake"
Marie Antoinette
In reality, the phrase predates the reign of Marie Antoinette. Jean-Jaques Rousseau, a philosopher who paved the way for democracy and socialism, wrote of a "princess" who said, "Qu'ils mangent de la brioche," when she heard that the peasants had no bread. While brioche is not quite as extravagant as cake, the phrase basically has the same meaning as "let them eat cake."
The story told by Rousseau served to illustrate the vast gap between the rich and the poor of his time, but it was written when Marie Antoinette was only a child and not yet Queen of France.
No one knows the real origin of the phrase "let them eat cake," but it may have been a rally against the exploitation of the poor, rather than a flippant comment revealing the speaker's ignorance. In 18th century France, bakers were required by law to sell brioche and other fancy breads at the same price as regular bread if the latter was out of stock.
Therefore, "let them eat cake" may have meant "do not let the poor starve if plain bread is not available." One biographer has claimed that Louis XIV's wife, Marie-Therese, was the first to utter, "Let them eat cake," but it remains unclear whether the story is strictly factual or simply a metaphor of the decadence of the French aristocracy.
The story told by Rousseau served to illustrate the vast gap between the rich and the poor of his time, but it was written when Marie Antoinette was only a child and not yet Queen of France.
No one knows the real origin of the phrase "let them eat cake," but it may have been a rally against the exploitation of the poor, rather than a flippant comment revealing the speaker's ignorance. In 18th century France, bakers were required by law to sell brioche and other fancy breads at the same price as regular bread if the latter was out of stock.
Therefore, "let them eat cake" may have meant "do not let the poor starve if plain bread is not available." One biographer has claimed that Louis XIV's wife, Marie-Therese, was the first to utter, "Let them eat cake," but it remains unclear whether the story is strictly factual or simply a metaphor of the decadence of the French aristocracy.
I was away from home this week at My ""real"" job. The one that pay the bills and keeps me dripping in gold butter.
I was up late watching the Food Network. Throwdown with B--- F--- was on. The challenge was sticky buns. I love sticky buns and I have a fantastic recipe . However, it uses STORE bought bread dough. The challenge was to make a bun with a homemade BRIOCHE. B---F--- nemesis is Joanne Chang from FLOUR Bakery in Massachusetts. Rumor has it she makes a killer bun.
I decided to make for breakfast. I have made Brioche, as a bread. However, never turned them into sticky buns. So I searched Joanne's recipe.
Yield: 6 large buns
Prep time: dough (30 minutes), Goo (20 minutes), bun making (20 minutes)*
Inactive prep time: about 9 hours
Cook time: about 45 minutes
Brioche Dough:
• 2 1/2 cups high-gluten flour
• 2 1/2 cups all-purpose flour
• 1 oz. yeast
• 1 tbsp. salt
• 1/2 cup ice water
• 5 eggs
• 11 oz. butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter, and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of a bowl. Place in a container and cover well. Refrigerate for at least 6 hours. Shape, cover, and let rise for several hours on a warm radiator or on top of an oven at 200 degrees.
Goo:
• 1/2 lb. butter
• 15 oz. brown sugar
• 5 oz. honey
• 1/2 cup cream
• 1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
Filling:
• 2 cups brown sugar
• 1 tsp. ground cinnamon
• 1 cup pecans, toasted and chopped
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4 inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread the Goo (below) on the bottom of a roasting pan and place buns, evenly spaced, in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes (check after 30). Let cool for 10 minutes and then invert onto a serving platter. Serve with café au lait.
Video Demo by Joanne
http://how2heroes.com/videos/dessert-and-baked-goods/sticky-buns
Yeast conversions-I can not find fresh yeast in my grocery
I was up late watching the Food Network. Throwdown with B--- F--- was on. The challenge was sticky buns. I love sticky buns and I have a fantastic recipe . However, it uses STORE bought bread dough. The challenge was to make a bun with a homemade BRIOCHE. B---F--- nemesis is Joanne Chang from FLOUR Bakery in Massachusetts. Rumor has it she makes a killer bun.
I decided to make for breakfast. I have made Brioche, as a bread. However, never turned them into sticky buns. So I searched Joanne's recipe.
Sticky Bun Recipe
— courtesy of Joanne Chang
— courtesy of Joanne Chang
Yield: 6 large buns
Prep time: dough (30 minutes), Goo (20 minutes), bun making (20 minutes)*
Inactive prep time: about 9 hours
Cook time: about 45 minutes
Brioche Dough:
• 2 1/2 cups high-gluten flour
• 2 1/2 cups all-purpose flour
• 1 oz. yeast
• 1 tbsp. salt
• 1/2 cup ice water
• 5 eggs
• 11 oz. butter, softened
In a large bowl of a stand mixer, combine all the ingredients, except the butter, and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of a bowl. Place in a container and cover well. Refrigerate for at least 6 hours. Shape, cover, and let rise for several hours on a warm radiator or on top of an oven at 200 degrees.
Goo:
• 1/2 lb. butter
• 15 oz. brown sugar
• 5 oz. honey
• 1/2 cup cream
• 1/2 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
Filling:
• 2 cups brown sugar
• 1 tsp. ground cinnamon
• 1 cup pecans, toasted and chopped
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4 inch thick. Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread the Goo (below) on the bottom of a roasting pan and place buns, evenly spaced, in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes (check after 30). Let cool for 10 minutes and then invert onto a serving platter. Serve with café au lait.
Video Demo by Joanne
http://how2heroes.com/videos/dessert-and-baked-goods/sticky-buns
Yeast conversions-I can not find fresh yeast in my grocery
Ingredients
Whiskey Sauce
• 1 1/4 cups packed brown sugar
• 1/2 cup butter
• 1/4 cup honey
• 1/4 cup Tennessee whiskey
• 1/2 cup chopped pecans
Dough
• 1 lb frozen bread dough, thawed
• 1 tablespoon melted butter
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
Directions
1. Butter a 13” x 9” baking pan.
2. Combine sugar, butter and honey in a small saucepan. Bring to a boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for one minute, stirring constantly.
3. Remove from heat and stir in pecans. Pour into baking pan and set aside.
4. Roll dough into a 12” x 16” rectangle and brush with melted butter.
5. Combine sugar and spices in small bowl and sprinkle over dough.
6. Roll dough from long side, pressing to seal edges.
7. Cut into 8 slices and place cut side down in baking pan. Cover with plastic wrap and place in unheated oven with pan/bowl of hot water below (or other warm place) and allow to rise until doubled, about 1 hour.
8. Remove plastic wrap.
9. Preheat oven to 350 degrees and bake for about 25-30 minutes until buns are golden and syrup is bubbly.
10. Cool in pan for 5 minutes and invert onto foil covered baking sheet or serving platter.
11. Serve warm.
http://thepioneerwoman.com/ she has many lovely versions of buns :)
PS ..My camera is not working so my pics are not orig...... :(
BONAPPETIT!!!!
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