The Elegant Cook

Pour 12 Brioches

600 g de farine de gruau (5.5 cups)

140 ml de lait tiède (2/3 cup)

4 cc de levure SAF (1 tsp.)

1 cc de sel (1/4 tsp.)

100 g de sucre (8 tablespoons)

4 oeufs + 1 jaune

135 g de beurre ramolli (2/3 cup)

Garniture : sucre perlé

Pour dorer :

1 jaune d'oeuf + 1 cs de lait (one egg yolk plus one teaspoon of milk)

©M-J de Mesterton 2011

To make brioche au sucre, modify your measurements, shown above, of the same ingredients that M-J uses for regular brioche, and follow M-J's mixing instructions (see link below).

M-J Teaches You How to Make Elegant French-Style Brioche, the Famous Viennoiserie

Click Here for M-J's Brioche Recipe in Pictures at THE ELEGANT COOK

How to Bake Brioche Successfully: Use a Non-Stick, Modern Silicone Pan, Available at Amazon.com by Freshware

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Fill a hollowed-out pound-cake with ice cream, preferably vanilla. Trim the top (see left) so that it is thin at its bottom, and place it on top of the ice cream. Prepare regular meringue with egg-whites and sugar. Frost the ice-cream-filled cake with it and bake the assembled dessert in a medium-hot oven until lightly browned.

Use an oven-proof platter, because transferring this delicate dessert to a serving-dish is likely to damage its careful construction. This plate is made in Japan by Noritake, in the Blue Adobe pattern.

Bring your Baked Alaska to table while the meringue is still hot. Place the platter on a heat-proof pad or trivet. Cut this elegant dessert into sections and serve it as soon as possible so that the ice-cream filling will be cold and the meringue coating remains warm. ©M-J de Mesterton

Sliced poundcake is cut into two round pieces with a clean, empty milk can. Freshly whipped cream is piped on with a pastry bag, topped with sliced strawberries, topped with another round slice of poundcake and then dotted and decorated with more whipped cream and berrries for a classic, elegant strawberry dessert.

©M-J de Mesterton

Add caption

Fill a hollowed-out pound-cake with ice cream, preferably vanilla. Trim the top (see left) so that it is thin at its bottom, and place it on top of the ice cream. Prepare regular meringue with egg-whites and sugar. Frost the ice-cream-filled cake with it and bake the assembled dessert in a medium-hot oven until lightly browned.

Use an oven-proof serving-platter, because transferring this delicate dessert to a serving plate is likely to damage its construction. This plate is made in Japan by Noritake, in the Blue Adobe pattern.

Bring your baked alaska to table while the meringue is still hot. Place the platter on a heat-proof pad or trivet. Cut this elegant dessert into sections and serve it as soon as possible so that the ice-cream filling will be cold and the meringue coating remains warm. ©M-J de Mesterton

M-J's Elegant Cuisine

has frequent entries about elegant dessert recipes, slow-cooking, elegant main dishes, cooking instruction, and beautiful culinary photography.

Substitute sour cream and cream cheese for cold water in a regular Jell-O recipe, whisk together, unmould after four hours, and decorate with whipped cream dots using a pastry bag. This elegant lemon Jell-O dessert was made with the sugar-free variety, and is practically carbohydrate-free. ©M-J de Mesterton, August 29th,  2010

I used a tart pan with removable sides and a small metal hors d'oeuvres cutting blade for the strips of dough that decorate the open top of this tarte. See M-J's Elegant Apple Pie recipe on the Dessert page for dough and filling.~~M-J

See "Elegant Vegetarian and Spa" for M-J's original  recipe, an easy-to-make,  delicious dessert for low-carbohydrate dieters.