Generous apple brioche

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

On top, sliced almonds, sugar, cinnamon.

Really, be patient, as it gets so much better a whole day after baking.

La chinoise, the mythical brioche from the East

Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.

Te recipe is secret… Even myself, I don’t know what I put in it.

another chinois
Yes, that changes each time.

Yum….

Tarte alsacienne à la fraise et à la myrtille (double berry cake)

It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

And there is some streusel on top.

Tarte au sucre lorraine (grandma’s sugar bread)

La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…