I want to try brioche and I want to know if my equipment is up to the job. My hand mixer will not do. For Brioche Cake in TCB Rose specifies a heavy stand mixer or bread machine; in RHC the Classic Brioche recipe says a food processor with, preferably, the dough blade. I have the processor, but only the processing blade that came with the machine. Any special tips on using the processing blade for the cake? Could it possibly work with brioche bread? What I really want to do is make brioche bread by hand. Would such a project be doomed from the start?
Made Sicilian Pistachio Cake for the first time. I made a total of five layers because it was my first outing with my new stove and I wanted to practice. I varied the flavors of the layers. I followed the recipe in all respects for two of the layers. For the other three I replaced pistachio with lemon zest and ground toasted blanched almonds, fresh ground cardamom, and ground toasted sesame seeds. That’s three different layers, not all that stuff jumbled together! I frosted everything with Creamy Dreamy White Chocolate Frosting with a tsp of rose water added to the frosting between the layers. Could have done without the rose water.
I liked all the different flavorings. If anything, I was a little timid with them. Next time I’ll beef up the almond with almond extract. I’ll use two tsps of cardamom instead of one. The layer I’ll try again first will be the sesame, and I think I’ll heighten it with a tsp of sesame oil. I can see where people might find the thought of sesame oil in a cake…unappealing, but I want to try it.
But I write now with brioche concerns. Can I look forward to decent results with my food processor and processing blade? Can good brioche be made by hand, or is it next to impossible?
Thank you, as always!