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Brioche Fourrée, a LA Rossini

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apricot and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 149 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Brioche Fourrée, a LA Rossini

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Grease a charlotte mold and fill it three-quarters full with brioche dough.

  2. Cover and let the dough rise in a warm place until it reaches the top of the mold.

  3. Wrap the top of the mold with a strip of paper.

  4. Bake in a moderate oven at 350°F (175°C).

  5. After baking, let the brioche rest in a warm place for 15 minutes.

  6. Remove from the mold and slice into 5 or 6 crosswise pieces.

  7. Reassemble the brioche by stacking the slices after glazing them with apricot jam mixed with a little rum.

  8. Place on a wire rack and sprinkle with chopped pistachios.

  9. Serve on a warm plate, with crème anglaise or sabayon underneath.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + rumtop 8% of all pairs
    Smell alikemoderate
    Cooked together149 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Apricot + pistachiotop 8% of all pairs
    Smell alikestrong
    Cooked together188 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Butter + rumtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Brioche + buttertop 16% of all pairs
    Smell alikelow
    Cooked together187 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the pistachio

How well each one fits the dish's main ingredients (brioche, butter, apricot, rum):

  1. Almondfits better
  2. Pecansfits better
  3. Pistachiothe original
  4. Hazelnutfits about as well

Fit is the average pairing score against brioche, butter, apricot, rum. Candidates are from the same food group and used in at least 100 recipes.

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