Your writing is beautiful and so is every single bake you share here. I truly am in awe and as a person who does not typically bake much (too much science!), I am inclined to try some of your recipes. You are a gem in this space, and I hope you continue to do more videos and I hope another cookbook is in the making. Gorgeous.
You're too kind, Kathy. Trust me that the road to beauty at my house is paved with some real duds. I appreciate you reading! And your kindness, too. Be well!
"Sounds good. But I’m horrible at it. I feel. I suffer. I love. I get upset and take tickets for all the rides."
I couldn't have explained it any better! Your words brought me in and brought me tears, for the memories of my beautiful lost feathery and furry friends, and the fact that I am not good at becoming somewhat detached and still able to be me, maybe I require more work.
To Gossie, which I have never met, but is like she had been in my backyard and took naps on my lap.
This weekend I will make the beautiful brioche tart to honor them all :-)
Vanessa, you're a gem. Thank you for reading, and for understanding. Our pets (even chicken pets) are family by action, nurture, and choice. Thanks for being here.
Thank you Martin for another great recipe! I am very happy to see someone exploring different uses of Brioche in US. I see many people using laminated doughs and create different new items in US, but not with brioche somehow... I feel sad about this since brioche has a deep history in France. I personally would love to see more brioche related recipes in the future!
It's a noble dough and celebrated for good reason! If you like this one, have a look at another brioche recipe in the curio, it's the Brocaccia. It's a brioche focaccia with lemon curd, cherries, and almonds. Sooooo good. Thanks for reading, Joe!
A lovely and very welcome recipe preceeded by beuautiful, insightful and open hearted writing as always Martin. Thank you for sharing a little of yourself with us.
I’m excited to try this recipe when the Washington strawberries come into season! I’m also so sorry for your loss. Gossie seemed like such a special girl and that photo of her with Anthem is just so sweet. 💖
Local berries will be another level, unlocked! You also have those great big blackberries, too. WOW. All my testing and bakes with this have been with the gargantuan ones from CA. Looking forward to our own berry seasons, as well. Thanks so much for your kindness, Andrea. I appreciate you.
Thanks Martin for another great recipe. Good desserts / bakes do not need to be too complicated, just well executed. This one is guaranteed heaven in a simple pack. May I just suggest that, once the small tarts are proofed, one easy way to flatten the center, except the 1/2 inch border around it, is to dip your rolling pin or any other round, smooth object in A LITTLE flour (any kind of flour will do), then just press it in the center of the proofed brioche to create the cavity / indent where the custard goes before baking. DO NOT be afraid to press firmly, all the way down until you feel the baking sheet. Actually the bake will be a lot more even if you press all the way down. Ideally you need a rolling pin made of wood for this, and obviously without handles, just a wooden cylinder. Hope this helps. Nice bakes all.
As you know, Martin, I am not a baker, but I love bakers. Even though I know I will not make these sumptuous baked goods, I feel well-fed just looking at the photos and the recipe. I always enjoy your writing, and especially this one, as you write about Gossie and what a special part she played/lived in your family. I shed some tears, as I know all of you did. Love you, MK
Thanks so much, Mary Kay. Next time you're here I'll make sure to mix some up. Would be especially nice with some of your raspberries from the field. Much love to you -- thanks for understanding our sadness, and also our joy. XO, M
Ah, okay. I get this. My 1st chicken loss (dear Annabelle), sobbing my guts out clutching a bottle of Jamesons. Your Gossie sounds special - how lucky she had your family to give her a 2nd life (w/ one-legged superpowers !!) Somehow smaller griefs touch into deep wellsprings of grief. Which serve to remind us of how deep the wellspring of joy is ... lather rinse repeat. Thanks for sharing and baking through it Martin. <3 (PS hell yes I'll be tapping into the joy well w/ these tarts - maybe as that fauxcaccia from last year... )
Your writing always brings a smile, Laurie. You've got a gift. Thanks for stopping by and I'm sure that Annabelle was a lucky lady. Such sadness, such joy. Hope you find a moment to make these as they are like our bird friends, so simple, and so sweet. Be well, M
Such a beautiful essay on such a difficult subject! I feel your pain, deeply. The pain is the price we pay for loving with our whole hearts. But in the sorrow, also remember the overwhelming joy and oneness that is its reward. Life is meant to be savored, not observed, and people are meant to be connected--to other people, to other creatures, to all of nature. That's where joy and fulfillment are. Or, as you said far better than this techno-nerd ever could, paint the roller coaster called Gratitude in splashy colors and hop on for the ride of your life! :-)
That incredible tart is the perfect metaphor. I could enjoy the process of making it and the pleasure of observing its beauty. But heck no, I am NOT stopping there! I know the richness will cause me hours of suffering, but I am going to eat a piece of that insanely amazing tart and savor every bite!
My deepest sympathy to you. THANK YOU for sharing your beautiful heart and incredible talent.
Thanks so much, Peri. I like the example you live by, to not observe but to savor. It's good. And this is what we have. Be here, now. Bake, bite, repeat. I so appreciate you stopping by and sharing your mind. It helps. I appreciate you.
This is a lovely essay and recipe. If we wanted to add thinly sliced rhubarb with the strawberry, do you think it would cook fine for the small tarts, or should the rhubarb get a bit pre-cooked, like a light compote? Thank you - I've been looking forward to this tart recipe!
Yes to rhubarb, absolutely. Maybe a little rhubarb compote--or you could try cutting pieces (bite-sized) and toss them with the berries. They might retain a little texture, whether or not you like that would be up to taste, the bake is relatively short. So delicious!
The last few weeks have been full of loss--the man who was a father to me as well as my own father who is still in the hospital. We lost our rooster and a hen.The garden froze while we were taking care of my dad and it's pretty much lost as well.
So, honestly, the least calibrated tool in my kitchen is not my oven, it's me. Unlike my oven, though, I'm getting better every day. The oven just sits there.
Oh, I forgot my question! I made brioche last week and softened my butter. I'm going to watch the video and look it up in your book (confession: I used Erin Jeanne McDowell's recipe), but I'm curious about the difference in the result between using soft or pounded butter.
First let me say, I don't usually leave comments on anything. I lurk in silence, but in your case Martin I feel compelled.
I discovered you in the last 18 months through King Arthur, your book and here. You are truly wonderful
I have been baking yeasted and sourdough rustic breads for the last 10 years. However, since watching your videos, my game has become more purposeful in every step from dough temperature to shaping and scoring. And my bread has benefited in leaps and bounds - with several stumbles in between. I have just started working with some basic enriched doughs - haven't tried brioche yet - I mix all my doughs by hand and it seems this would benefit from a mixer.
However, more importantly, thank you for being vulnerable in sharing your life's joys and griefs. I lived to 50+ years without really experiencing true grief and then got several quick and hard lessons. As uncomfortable as it is to experience, I believe grief can help us find bonds to appreciate and connect with each other as well as the universe. Loss is a steep initiation into a fellowship which leaves us incomplete, but also in many ways more ourselves.
Your graciousness and willingness to share permeates the same as the scent of baking bread in a kitchen.
Your writing is beautiful and so is every single bake you share here. I truly am in awe and as a person who does not typically bake much (too much science!), I am inclined to try some of your recipes. You are a gem in this space, and I hope you continue to do more videos and I hope another cookbook is in the making. Gorgeous.
You're too kind, Kathy. Trust me that the road to beauty at my house is paved with some real duds. I appreciate you reading! And your kindness, too. Be well!
M
"Sounds good. But I’m horrible at it. I feel. I suffer. I love. I get upset and take tickets for all the rides."
I couldn't have explained it any better! Your words brought me in and brought me tears, for the memories of my beautiful lost feathery and furry friends, and the fact that I am not good at becoming somewhat detached and still able to be me, maybe I require more work.
To Gossie, which I have never met, but is like she had been in my backyard and took naps on my lap.
This weekend I will make the beautiful brioche tart to honor them all :-)
With Gratitude
Grazie.
Vanessa, you're a gem. Thank you for reading, and for understanding. Our pets (even chicken pets) are family by action, nurture, and choice. Thanks for being here.
Gratitude.
M
Thank you Martin for another great recipe! I am very happy to see someone exploring different uses of Brioche in US. I see many people using laminated doughs and create different new items in US, but not with brioche somehow... I feel sad about this since brioche has a deep history in France. I personally would love to see more brioche related recipes in the future!
It's a noble dough and celebrated for good reason! If you like this one, have a look at another brioche recipe in the curio, it's the Brocaccia. It's a brioche focaccia with lemon curd, cherries, and almonds. Sooooo good. Thanks for reading, Joe!
A lovely and very welcome recipe preceeded by beuautiful, insightful and open hearted writing as always Martin. Thank you for sharing a little of yourself with us.
So glad to have this forum for connection and carbohydrates, Karen. Thanks so much for reading and supporting. I so appreciate it!
M
I’m excited to try this recipe when the Washington strawberries come into season! I’m also so sorry for your loss. Gossie seemed like such a special girl and that photo of her with Anthem is just so sweet. 💖
Local berries will be another level, unlocked! You also have those great big blackberries, too. WOW. All my testing and bakes with this have been with the gargantuan ones from CA. Looking forward to our own berry seasons, as well. Thanks so much for your kindness, Andrea. I appreciate you.
M
So sorry about Gossie :(
Thanks, buddy. If I could write a poem, I would. XO, M
Thanks Martin for another great recipe. Good desserts / bakes do not need to be too complicated, just well executed. This one is guaranteed heaven in a simple pack. May I just suggest that, once the small tarts are proofed, one easy way to flatten the center, except the 1/2 inch border around it, is to dip your rolling pin or any other round, smooth object in A LITTLE flour (any kind of flour will do), then just press it in the center of the proofed brioche to create the cavity / indent where the custard goes before baking. DO NOT be afraid to press firmly, all the way down until you feel the baking sheet. Actually the bake will be a lot more even if you press all the way down. Ideally you need a rolling pin made of wood for this, and obviously without handles, just a wooden cylinder. Hope this helps. Nice bakes all.
Sounds good, AV! Yes, a small pin, or the original tool, those fingers!
Thanks so much for the note and for reading! I appreciate you!
M
As you know, Martin, I am not a baker, but I love bakers. Even though I know I will not make these sumptuous baked goods, I feel well-fed just looking at the photos and the recipe. I always enjoy your writing, and especially this one, as you write about Gossie and what a special part she played/lived in your family. I shed some tears, as I know all of you did. Love you, MK
Thanks so much, Mary Kay. Next time you're here I'll make sure to mix some up. Would be especially nice with some of your raspberries from the field. Much love to you -- thanks for understanding our sadness, and also our joy. XO, M
Ah, okay. I get this. My 1st chicken loss (dear Annabelle), sobbing my guts out clutching a bottle of Jamesons. Your Gossie sounds special - how lucky she had your family to give her a 2nd life (w/ one-legged superpowers !!) Somehow smaller griefs touch into deep wellsprings of grief. Which serve to remind us of how deep the wellspring of joy is ... lather rinse repeat. Thanks for sharing and baking through it Martin. <3 (PS hell yes I'll be tapping into the joy well w/ these tarts - maybe as that fauxcaccia from last year... )
Your writing always brings a smile, Laurie. You've got a gift. Thanks for stopping by and I'm sure that Annabelle was a lucky lady. Such sadness, such joy. Hope you find a moment to make these as they are like our bird friends, so simple, and so sweet. Be well, M
Such a beautiful essay on such a difficult subject! I feel your pain, deeply. The pain is the price we pay for loving with our whole hearts. But in the sorrow, also remember the overwhelming joy and oneness that is its reward. Life is meant to be savored, not observed, and people are meant to be connected--to other people, to other creatures, to all of nature. That's where joy and fulfillment are. Or, as you said far better than this techno-nerd ever could, paint the roller coaster called Gratitude in splashy colors and hop on for the ride of your life! :-)
That incredible tart is the perfect metaphor. I could enjoy the process of making it and the pleasure of observing its beauty. But heck no, I am NOT stopping there! I know the richness will cause me hours of suffering, but I am going to eat a piece of that insanely amazing tart and savor every bite!
My deepest sympathy to you. THANK YOU for sharing your beautiful heart and incredible talent.
Thanks so much, Peri. I like the example you live by, to not observe but to savor. It's good. And this is what we have. Be here, now. Bake, bite, repeat. I so appreciate you stopping by and sharing your mind. It helps. I appreciate you.
Be well!
M
This is a lovely essay and recipe. If we wanted to add thinly sliced rhubarb with the strawberry, do you think it would cook fine for the small tarts, or should the rhubarb get a bit pre-cooked, like a light compote? Thank you - I've been looking forward to this tart recipe!
Thanks for the note, Sarah!
Yes to rhubarb, absolutely. Maybe a little rhubarb compote--or you could try cutting pieces (bite-sized) and toss them with the berries. They might retain a little texture, whether or not you like that would be up to taste, the bake is relatively short. So delicious!
Farewell sweet Gossie, the most perfect peg-legged, tiny-egg-laying chicken there ever was. You were loved.
Appreciate this, Jade. She was so special. 💛🙏🏼💛
I read all of your brioche recipes!!!!
I'm into recipes that has orange blossom water, gateau al a creme: creme fraiche, egg yolk, and sugar, etc.
I believe brioche has more possibilities in professional American baking scene!
You are talking my language, Joe. Orange blossom, creme fraiche, sugar -- we should make a cologne with those scents! Happy baking! M
I have a question. I don't have a stand mixer. How would you go about making this dough any differently if you were using a wooden spoon and bowl?
The last few weeks have been full of loss--the man who was a father to me as well as my own father who is still in the hospital. We lost our rooster and a hen.The garden froze while we were taking care of my dad and it's pretty much lost as well.
So, honestly, the least calibrated tool in my kitchen is not my oven, it's me. Unlike my oven, though, I'm getting better every day. The oven just sits there.
Oh, I forgot my question! I made brioche last week and softened my butter. I'm going to watch the video and look it up in your book (confession: I used Erin Jeanne McDowell's recipe), but I'm curious about the difference in the result between using soft or pounded butter.
First let me say, I don't usually leave comments on anything. I lurk in silence, but in your case Martin I feel compelled.
I discovered you in the last 18 months through King Arthur, your book and here. You are truly wonderful
I have been baking yeasted and sourdough rustic breads for the last 10 years. However, since watching your videos, my game has become more purposeful in every step from dough temperature to shaping and scoring. And my bread has benefited in leaps and bounds - with several stumbles in between. I have just started working with some basic enriched doughs - haven't tried brioche yet - I mix all my doughs by hand and it seems this would benefit from a mixer.
However, more importantly, thank you for being vulnerable in sharing your life's joys and griefs. I lived to 50+ years without really experiencing true grief and then got several quick and hard lessons. As uncomfortable as it is to experience, I believe grief can help us find bonds to appreciate and connect with each other as well as the universe. Loss is a steep initiation into a fellowship which leaves us incomplete, but also in many ways more ourselves.
Your graciousness and willingness to share permeates the same as the scent of baking bread in a kitchen.
Thank you