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Mousseline Brioche Paste

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. two oz. of best butter
  2. one lb. of flour
  3. seven oz. of butter
  4. a pinch of powdered sugar
  5. one-third oz. of very dry
  6. four fair-sized eggs

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Mousseline brioche paste is made from the ordinary kind, combined with a little butter and developed in the mould by fermentation before the baking process—which procedure makes it exceedingly light and delicate.
  2. This paste is used in the preparation of certain timbales for fruit sweets, and it is prepared as follows:— Take the required amount of ordinary brioche paste, and add to it, per lb.
  3. of paste, two oz.
  4. of best butter, softened to the consistence of an ointment, that it may thoroughly mix with the paste.
  5. Roll the paste into a ball, and put it in a liberally-buttered mould, only filling two-thirds of the latter with it.
  6. The remaining third of the mould gets filled by the rising of the paste.
  7. Place the mould in a temperate room, until the paste has risen to the edges of the mould;
  8. besmear the surface of the paste with a brush dipped in melted butter, and bake in a moderate oven.
  9. 2370—ORDINARY BRIOCHE PASTE (For Rissoles, Small Patties à la Dauphine, and Various other Preparations) Quantities: one lb.
  10. of flour, seven oz.
  11. of butter, four fair-sized eggs, salt, a pinch of powdered sugar;
  12. one-third oz.
  13. of very dry, fresh yeast, and a little tepid milk.
  14. (1) Make the leaven with a quarter of the flour, the yeast and the lukewarm milk, and set it to ferment while the paste is being prepared.
  15. (2) Prepare the paste as already directed, and keep it fermenting as before for ten hours, taking care to arrest the process once.
  16. The work is the same as in the preceding case, in every particular, except in regard to the amount of butter, which in this instance is only half as much;
  17. in regard to the amount of sugar, which should only be just sufficient to ensure the colouring of the paste;
  18. and finally in regard to its firmness, which should admit of the paste being worked with a rolling-pin.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Rolling pin
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.