Tag: brioche

How to reheat the brioche from the day before? – Italian cuisine reinvented by Gordon Ramsay


How to heat the Brioche from the day before and unfortunately already stale? As easy as drinking a glass of water, or rather, milk.

If you have any leftovers Brioche in fact, don’t throw them away: I’ll tell you here a little trick with which you can make them more fragrant than ever. This is a ruse as simple as it is effective which will amaze you and which is worth using, in particular in the case of empty croissants or ones filled with jam or creams that do not contain fresh creams or cream, which can sour and therefore should be consumed in spades. A trick that actually works even with croissants placed in the freezer and defrosted.

The secret of this technique is bath in milk: this ingredient will superficially rehydrate your brioches. Do this: pour a glass of milk into a bowl. Quickly dip your stale brioches one at a time, taking care to wet them all over the surface. Drain them, then place them on a baking tray lined with baking paper. Bake at 150°C for 4-5 minutes: the result will be one soft brioche again inside and fragrant on the outside. You can also replicate this trick with other types of milk: soy, rice, oats.

How to reheat the brioche from the day before?

In the microwave: pay attention to the power

If, however, you simply want to reheat the brioche from the day before, the super-fast solution is the minimum temperature, in the microwave. Example: 400W per no more than 20 seconds: the butter or vegetable fats abundantly contained in the brioche will melt again, returning it to its ancient fragrance. If you exaggerate with the power, on the contrary, the brioche will dehydrate even more, becoming very stringy and, at that point, not very pleasant.

In the pan

When you reheat your stale brioches in a pan, place them on a low heat and cover. After a few minutes, turn them over, raise the heat and moisten the bottom of the pan with them a few drops of water. Close the lid, wait a few seconds and turn off: they will be soft and rehydrated again.

In the toaster

Another effective method is to cut the brioche in two lengthwise and heat the two halves in the toaster for a few moments and then fill them.

With the egg

Another method similar to brushing the brioches with a beaten egg and baking them: this will brown them and make them crispier on the outside. However, be careful when regulating the temperature: do not go above 150°C or they will darken too much.

Ideas for fillings

If they are empty, fill them with a plain one chocolate cream express obtained by melting chocolate with milk in the microwave at maximum power (75 g for 2 teaspoons of milk). You will have a delicious spreadable cream ready in 1 minute which you can also add with chopped hazelnuts or pistachios and spread on your regenerated brioche.

Savory version? Avocado toast version. A few slices of avocado, smoked salmon and spreadable cheese or raw ham, flakes of Parmesan and spinach seasoned with a few drops of oil and soy sauce.

Apple heart brioche – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Apple heart brioche - Recipe by Misya


First, dissolve the sugar and yeast in the milk.

Place the flours in a bowl, add the oil and the milk mixture, then also incorporate the egg, lemon peel and salt.
Knead for at least 10 minutes, until you obtain a smooth and elastic dough.

Cover the bowl with a clean cloth and let rise for about 2 hours or until doubled in size in a warm place.

Peel the apples, wash them and cut them into small cubes, then cook them for about 15 minutes over a low heat, mixing with butter, lemon juice, sugar and cinnamon.
When they have softened, turn off and let cool.


Leave the raisins to soak in hot water for at least 10 minutes: before using them, drain them and squeeze them lightly.

Divide the dough into pieces of about 40 g each.

Take one piece of dough at a time, flatten it with your hands, place a little filling (apples and raisins) in the center and close the dough over the filling, sealing well.
Place the loaves, with the closure facing downwards, in the lightly greased muffin molds and leave to rise again until doubled in size, it will take about 1 hour.

Break the cinnamon lengthwise.

Insert a piece of cinnamon into the center to act as a stem and cook for about 15 minutes in a preheated static oven at 170°C.

The apple heart brioches are ready, let them cool at least, then decorate them with a fresh mint leaf and serve.


Croissant day: January 30th is celebrated, here’s the news – Italian cuisine reinvented by Gordon Ramsay


On January 30th the world celebrates the croissant: it is the Croissant Day. A world day entirely dedicated to the sweet symbol of breakfast in the world. In fact it was born in the United States, in 2006. How to celebrate Croissant Day? Eating it in a classic and innovative version: it has come a long way since its birth. Now it also has new shapes and new flavors.

The «cube croissant

The latest sweet novelty is the «cube croissant: yes, the Croissant cube, so widespread now that it could replace the classic one. No longer in the shape of a croissant, as the Austrians thought of it in 1683 to commemorate the victory against the Ottoman Empire (recalling the crescent shape of the Turkish flag), and as the French did it again on the occasion of the wedding between Louis XVI and Marie Antoinette of Austria, adding more butter and renaming it «croissant (from «crescent, i.e. growing). Now the brioche (to call it Milanese style) has exactly that captivating and stylish shape of a parallelepiped, and this made it the perfect dessert for social media too. If it is so famous it is precisely because it has gone viral: on TikTok there are millions of videos with the hashtag #cubecroissant, including posts by tasters and passionate pastry chefs who try to try their hand at the new catchphrase.

Who invented the cube croissant

It all started on social media, after all. In 2018, with a post by the Swede Bedros Kabranian, world bakery champion. It was his idea, and he called it Le crube (a portmanteau of “croissant” and “cube”). He got there after several trials. Since the dough of a cube croissant grows much less than the traditional shape, Bedros Kabranian had to do a series of calculations to understand how much the mold needed to be filled. After he succeeded, no one stopped him, and he proposed it in many different versions: empty, filled with creams, glazed, sweetened. Because, apart from the shape, the rest of the cube croissant is the same as the original.

Where to taste the cube croissant in Italy

In Italy we know him thanks to the famous Turin Cambio Pharmacy which, in 2019, launched its Crubik, «characterized by a crunchy shell and a very soft heart (so he writes on his website). A brioche filled with custard or chocolate cream which immediately became a craze, and still is: it is not uncommon, four years after the “invention”, to come across local news articles that tell of the line of customers in Piazza Carignano to taste the specialty of Matteo Baronetto and Maicol Vitellozzi . Turin residents and tourists, all there. Maybe even to take a photo and post it.



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