Raspberry Brioche Shortcake

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Appears in Cook's Illustrated September/October 1995

Skip the sponge process and first rise--and you still get a light, delicious pastry.

SERVES 8 to 10 (Makes 1 large shortcake)

TIME 1¾ hours, plus 1 hour rising and 2 hours cooling

WHY THIS RECIPE WORKS

We wanted to streamline the traditional brioche recipe so it wouldn't scare off home cooks. We found that the brioche recipe could be shortened considerably by eliminating the sponge in favor of a one-step mixing method and by either shorte...

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