Seems I’ve been in the mood for brioche lately!
The first picture is the Strawberry Savarin from the Cake Bible, with local, fresh-picked strawberries. I really do think it’s my all-time favorite shortcake-style recipe. This is listed as a variation under La Brioche Cake. I roll the zest of one large orange into the dough while shaping, and use a reduced quantity of gold rum (4T) in the syrup, since I’ve yet to acquire a really good bottle of kirsch. The combination of flavors is sublime. I didn’t get a photo of the completed Savarin, so the post below this one has an old photo so you can see what it looks like. I make the Savarin with bread flour (Better for Bread) so that it will stand up to syruping. The same Savarin is also delicious with peaches or nectarines.
The second pic is brioche wrapped around a stuffed brie, which I made for a large cocktail party. I loved this presentation, as it could be sliced thinly and stayed neat, unlike many of the pastry-encased bries that caterers seem to use. The stuffing is from Cookwise, dried apricots soaked in Amaretto and roasted, salted walnuts.
The last pic is sausage braised in wine, then attached to the brioche with a little egg white and rolled. Served with spicy mustard, also as a party hors d’oeuvres. I paired the Brie with wine and the sausage roll with ale.
Here’s a link to my first Savarin post, from several years back: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/608/