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Chef 2 Chef
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Pāte Brioche

This is the brioche dough used to produce the brioche rolls, fruit brioche and baba shells. Butter, sugar and eggs make this a very rich formula.

Base Formulas
Serving Size:
21 ounces
Difficulty Level:
Photo Gallery:
Storage Factor:
Covered - Chill

 Pate Brioche - Base Formulas Category
| Pate Brioche |

Ingredients Required: Pate Brioche

  Ingredient Quantity
1. Bread Flour 9 ounces
2. Sugar 1 ounce (28g.)
3. Salt 1 teaspoon (6g.)
4. Eggs - Extra Large 2 (3.5oz or 100g.)
5. Yeast - Instant 1 Tablespoon (9g.)
6. Water (105°F) 3 ounces
7. Unsalted Butter 4 ounces

Preparation Instructions: Pate Brioche

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