I had never made brioche, thinking it would be far too complicated and not for the ones-without-KitchenAid or Kenwood-on-the-counter. But hey, out came the good old hand mixer with dough hooks and the result was overwhelming!
The recipe was fairly easy to follow too! The amount of butter and eggs seem a bit scary at first, but since my friend keeps free range hens, good eggs are always available in abundance.
I choose to make one gateau and one small brioche bread as suggested by Lien. I did make the gateau in a spring form to keep it in shape. And yes it rose! The sides almost folded over the lemon custardy filling. For decoration I used some bashed up sugar cubes, because no nibbed sugar available around here.
And it tasted even better than it looked!
This recipe is a keeper! You'll find it at Lien's blog.
The leftover egg whites were easily turned into almond merengues, what more could you wish for?
Well, one more thing .... THE badge!!!