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There are two types of brioche. One is sandwich like texture (usually sold in supermarkets) and the other is pillowy and soft, you can pull it out in strands. The second one is the real deal. The first recipe I tried was the brioche. This brioche turned out way too buttery(as if you're eating butter) with sandwich like texture. With disappointment, I returned the book.
I don’t do much baking, but Republique is one of my stops every time I’m in Los Angeles. This book is beautiful! It gives detailed instructions, all with stunning photography. I’ve made a handful of recipes, and they’ve all come out better than the last.
I think this is probably pretty good but beware. The first recipe I made was for the strawberry and white chocolate scones on p. 163. The dough was impossibly dry, calling for just 3 tablespoons and one teaspoon of cream. I went on line and the Republique website has the exact same recipe but 2 cups three tablespoons of cream. These mistakes can be very costly and frustrating. I hope there are not others.
I don’t ever write reviews. Especially not negative ones, but I am so disappointed in this, I have to write a review. I was so excited about this book that few days after recieving it, I wanted to try making one of the recipes already. I am not new to brioche, I’ve been making it for 2 years, I learned to make it from french pastry class and pastry chef assisting at a culinary school based in Washington DC, so I can definitely follow recipes. I followed everything she said. Out of all the times I made brioche, I have never failed the way I failed following the brioche recipe on this book. Instructions we’re not consistent to the recipe, and some details were missed, and it confused me on some parts of it. I even messaged the author/chef on Instagram congratulating her with her first book and asked for clarification on the instruction I was confused with. She just said thank you. I’m being generous for giving this 2 stars, only because I can still get ideas on what to make for the different types of doughs, but I’m not trusting the “master techniques” again. I just wanted to see if her instructions and recipe is better than what I’ve learned, and it’s definitely not. Nothing beats French techniques in making French doughs (go figure). Don’t waste your money, just google and watch videos.
Similar to other reviewers, I ran into errors right off the bat. Seems to be the trend with baking books from popular pastry chefs. I remember feeling just as excited about Huckleberry only to be disappointed with the subpar results. Shame on the publisher and the author for putting out a book with recipes that have not been tested before publication. I have only made one thing so far, banana chocolate streusel muffins but it was not a great experience. The streusel recipe calls for 360g or 2 cups packed brown sugar. My first clue that something was off is that 2 cups of brown sugar should weigh over 400g, but even more importantly it seemed like WAY too much sugar (for a streusel recipe that specifies 1 cup of flour and 1/2 cup butter). Especially since in the intro she says multiple times that with sugar "less is more" so I was not expecting the recipes to be too sweet. I compared against other recipe books and figured 160g rather than 360g was more reasonable. And sure enough this was just the right amount of sweetness. The baking time and amount was also off. It took much longer than 20 minutes (more like 30) for the muffins to bake. And I ended up with enough batter for 16 muffins instead of the 12 specified in the recipe. It's also frustrating that the book does not clarify whether the oven temperature is for a regular oven or convection (I used convection). She harps on the importance of using weight measurements in the introduction and then follows with recipes that are full of inaccuracies. Hopefully an errata sheet will be published in the near future. I'm only giving this book two stars instead of one for the inspirational content.