There are many types of brioche; in addition to the traditional single portion, some of these are in the shape of a cake, others of bread, etc.
Brioche aux fruits confits - Brioche with candied fruit. The brioches with candied fruit or "sweet of the kings" is a dessert in the shape of a crown. It is a "galette" (round and flat French dessert) traditionally used a few days before the epiphany to replace the Galette de Frangipane . It is consumed in Provence and Languedoc (where it is also called the Royaume ), in Catalonia (where it is also called Tortell ) and in Spain (where it is also called the Roscon ).
Gâche . The gâche is a brioche in the shape of traditional Normandy bread and Vendée.
Brioche de Nanterre . The Nanterre is a rectangular-shaped brioche in which superficially incisions are applied that make it appear regularly lumpy.
Brioche Vendéenne - Vendée brioche. In the Middle Ages, each family of the Vendée (French region) produced its own "gâche" (a crumbed brioche also called "galette pacaude", "pain de Pâques", "alize vendéenne") during Easter.
In the nineteenth century, bakers changed the recipe and presentation giving the brioche that it sold like a braid. It is the first appearance of the braided brioche, made with flour, eggs and butter, perfumed with orange blossom or brandy, with or without the filling of custard.
These brioches are prepared of enormous dimensions in conjunction with the traditional "Brioche dance" at Vendée wedding lunches.
The "Vendée Brioche" label was created in 1949, when the Association des Vendéens de Paris et of Ile-de-France organized a charity auction of products from the Vendée in favor of prisoners of war. The label was therefore created to avoid confusion with the Parisian Brioche.
Brioche tressée de Metz - Intertwined Brioche from Metz. Metz braided brioche was very present on the Lorraine tables (in the Lorraine region) in festive meals. It is produced by intertwining three strands of brioche pasta and served sprinkled with granulated sugar.
Cougnou . The cougnou is a traditional sandwich from Belgium and northern France; it is also known as cougnolle, couque flamande, couque de Jésus or pain de Jésus. In industrial form it is readily available all year round in some supermarkets, but it is consumed mainly in the craft sector in December, at the time of Saint-Nicolas and for Christmas. Its shape recalls the child Jesus wrapped in swaddling clothes.
Pogne . La pogne is a sweet smelling of traditional orange blossoms of Dauphin and, in particular, of the city of Romans sur Isere.
Gâteau de Saint-Genix - Saint-Genix cake. The Saint-Genix cake is a round and praline brioche, originally from Saint-Genix-sur-Guiers (Savoy).
Panettone . Even the very Italian panettone, stuffed with raisins and candied fruit, is considered a type of brioche.
Chinois - Chinese or Chinese Pie. The Chinese, or Chinese cake, is a brioche filled with custard.
Tarte Tropézienne - Tropeziana cake. The tropeziana cake (from Saint Tropez) is a brioche perfumed with orange flowers, filled with butter cream and pastry cream, created by a Polish pastry chef named Alexandre Micka (in turn inspired by a recipe typical of the country of origin).
