Brioche

We ended the first Breads module with making Brioche. We even got tested on knowing how to make them. In the Laminated Doughs module, we revisit them. The Brioche s pictured on the left is in its most classically recognized form - a tete. Due to it's high butter and fat content from eggs, it can be considered a pastry item. Keeping the a tetes intact is a challenge and have to use the right shaping technique before putting them into the oven. This is the best of the Brioches I have created so far and can't wait to gobble 'em up tomorrow with my freshly made aji sauce. Also, every time I have made this bread, I have wanted to set aside some of it to make it into a bread-pudding with Creme Anglaise. One of these days, I will get there.