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Jun 15, 2010 02:00 AM

SOS : RIGHT size of soup cans for baking brioche???

hey! i have "cookbook" or baking book from the pastry chef in craft steak. the book's title is craft of baking. the author recommend use soup cans for baking brioche dough. but i dont know what size exactly she is requiring because i didnt find yet any mention of that. so i am just guessing that the soup can she is requesting might be the cambell's. has the canned soup of cambell's only one traditional size or some streo typing size of canned soups? anyone can help me? she advised to divide her recipe into 6 parts which correspondingly equals the number of soup cans in her recipe.

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  1. The Campbell's soup can is a standard size used for condensed soups in the US. You can safely assume this is the can the baker is using. Does the recipe mention the weight of the dough portioned out for each can? I would think these cans would result in a nice shape for a brioche.

    2 Replies
    1. re: bushwickgirl

      can you tell me the the wegiht of the unopend soup can , included soup itself, in total?
      or could you link the seller's site?
      when i went some department stores and costco in south korea, i think i saw some small soup cans and bit more larger soup cans, both of which are cambell's.
      but come to think of it, do you regard the cambells' clam chowder as soup???
      i think the larger soup can was clam chowder of cambells.
      i have tendency to think of both bisque and chowder as a some sort of soup.

      1. re: hae young

        Campbell's does makes a number of different soup "lines" these days but if the author doesn't say otherwise, he or she probably does mean the archetypical condensed soup cans. At the retail level anyway, all the condensed soups are in the same size can. I think it's a standard sized can and you might be able to find the precise measurements with Google, but my measurements show 2.625" diameter by 4" high (66mm x 100mm). Including the lid, the can weighs 370 g; the label says the contents weigh 326 g.

        It seems to me kind of tall for a brioche mold, but I have very little experience making brioche...

    2. hae, have you ever tried baking brioche in the traditional brioche tins? I am a professional baker, and it seems to me that baking brioche in canned soup tins is not such a great idea, unless you want a particularly large brioche that is good for a particular recipe. Otherwise, a brioche baked in a 13-oz volume can is going to be very big, and certainly more than one person would eat in a serving (Again, I can see that this might be needed for some recipes, such as a "stuffed" brioche.) I just make brioche this weekend, and scaled the dough about 2 3/4 ounces each. I baked a dozen in a muffin pan because I had lent out my brioche tins. They were gorgeous and the perfect size. I am also not a fan of recipes that require you to go out and buy and cook canned soup (yech) must to collect the tins, which are not made for reuse. OK, at a buck-something each, they are less expensive than brioche tins, I grant you, but it still goes back to the size of the finished baked goods: HUGE. Let us know how the recipe turns out. Karen is a very talented pastry chef and I hear good things about the book.

      2 Replies
      1. re: CookbookRick

        Brioche tins range in size from 2 1/3" up to 8 5/8", although baking one in a 13 oz can would result in a rather large brioche for a single serving, it's not out of the question to use this size mold, to say nothing of the particular shape the soup can would give the brioche.

        Whether you want to buy condensed soup for the molds or buy proper brioche molds is another question. The author may have a reason for suggesting the use of this mold, aside from just the shape variation. There are oblong brioche molds available which the soup can shape imitates, to a small degree. I think the appearance of a round brioche base with a mushroon-like crown is actually rather attractive and certainly different:

        It somehow reminds me of the past era of baking bread in one lb. coffee cans.

        1. re: CookbookRick

          actually i think all the amount of brioch baked is very heavy portion for me as one person, especially considering huge amount of butter (this recip has similar amount of flours with that of tom collichio's brioche recipe but 4 ounces more butter and 3 or 4 more eggs. ill keep in mind that.
          and as for soup cans, the author karen said in one page that after the new soup cans after baked once or more than that are re-useable for baking brioches futher. she said lining in soup can diappear by high heat in the oven. so she sounds to me rather prefering long term use.

        2. I'm not sure that's a good idea. Some (all?) Campbell's soup cans contain BPA, and I fear that heat could cause it to migrate to your brioche dough.