Brilliant brioche from Bake Like a French Pastry Chef: Delectable Cakes, Perfect Tarts, Flaky Croissants, and More (page 156) by Michel de Rovira and Augustin Paluel-Marmont

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Charlotte_vandenberg on October 22, 2019

    Made half the recipe, which was more than enough for a round braided full size brioche. I left the dough in the fridge overnight and braided and baked it in the morning. Maybe I should have left it to prove a little? Now it looked beautiful after 25 min in the oven at 180 degrees Celsius, but it was raw in the middle. Put it back in the oven and 20 min later, when core temperature was 88 degrees it was done. Still a few little under baked spots, especially where the braids touched, maybe next time I’ll just bake it as a giant bun.

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