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Paris Jockey-club Kecipe for Brioche

A brioche dough made with flour, yeast, water, salt, sugar, butter, and eggs, folded and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Paris Jockey-club Kecipe for Brioche

Ingredients

Directions

Make the sponge

  1. Sift the flour and set aside ¼ of it.

  2. Dissolve the yeast in warm water.

  3. Make a sponge with the reserved flour and a little more water.

  4. Let the sponge rise in a warm place until doubled in volume.

Make and rise the dough

  1. Make a hole in the remaining flour.

  2. Add salt, sugar, and water to dissolve them.

  3. Beat the butter.

  4. Add 7 eggs one at a time, mixing well after each addition.

  5. Combine the egg mixture with the sponge until the paste leaves the sides of the bowl.

  6. Cover and let it rise in a warm place for 4 hours.

  7. Turn the dough onto a board. Spread the dough. Fold the dough over itself 4 times.

  8. Return the dough to the bowl.

  9. Let it rise for another 2 hours.

  10. Repeat the spreading and folding process.

  11. Refrigerate the dough for 2 hours.

Shape and bake

  1. Shape the dough into two pieces, one larger than the other.

  2. Form a ball with the larger piece.

  3. Make a deep depression in the center.

  4. Place the smaller ball on top. Press gently.

  5. Cut 2-3 gashes around the top with a sharp knife.

  6. Bake until golden brown.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the gluten network that gives the brioche its structure.
Butter
Adds fat that tenderises the crumb and enriches the flavour.
Eggs
Add structure, richness and moisture, and help the dough set and colour.
Yeast
Ferments the dough, producing gas that makes it rise.

The step that matters

Combine the egg mixture with the sponge until the paste leaves the sides of the bowl.. Eggs and butter are added gradually so the dough emulsifies and gluten develops. Adding them too fast can break the emulsion, leaving a greasy, poorly structured dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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