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Brioche Cheese

A brioche loaf filled with Gruyère cheese, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Brioche Cheese

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Prepare brioche dough and let it rise.

  2. Mix the diced Gruyère cheese into the dough.

Shape the loaf

  1. Shape the larger portion of dough into a loaf on buttered paper.

  2. Flatten the middle with your palm.

  3. Shape the smaller portion into a round and place it on top of the larger loaf.

Glaze, bake and serve

  1. Beat the eggs and glaze the brioche with them.

  2. Cut Gruyère cheese into leaves or hearts and arrange them on top.

  3. Bake in a hot oven at 400°F (200°C) for nearly 3 hours.

  4. Remove from paper, place on a napkin, and serve.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + briochetop 18% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cheese + briochetop 21% of all pairs
    Smell alikelow
    Cooked together31 recipes

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

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

What each ingredient does

Gruyère cheese
Melts into the dough and browns on top, adding rich, savoury flavour.
Eggs
Beaten eggs brush on as a glaze that promotes golden browning and a glossy crust.
Brioche dough
Enriched with eggs and butter, it forms a soft, tender crumb and structure for the loaf.

The step that matters

Baking for nearly 3 hours in a hot oven. Long baking at high heat sets the enriched dough and browns the crust. Watch the surface so the egg glaze and cheese do not darken too quickly or burn before the centre is fully baked.

“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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