| The French Pastry Chef | Fruit Brioche | |
| Category: Viennoiserie | ||
| Photograph: YES | Serving Size: 10 Individual |
Storage Factor: +10 Frozen |
| Difficulty: Beginners | ||

| Ingredient | Quantity | |
| 1. | Pâte Brioche | 1 Batch |
| 2. | Vanilla Pastry Cream | 8 ounces |
| 3. | Diced Candied Fruit | 4 ounces - Soaked and Drained |
| 4. | Apricot Glaze | 3 ounces |
| 5. | Vanilla Fondant | 3 ounces |
Click to view Instructions (5 samples remain)
| Fruit Brioche | |
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| Nutrition Facts | ||
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| Brioche - Fruit | Total Fat 10g | Total Carbohydrates 45g |
| Serving 1 Brioche (111g) | Saturated Fat 2g | Dietary Fiber 1g |
| Servings per Recipe: 10 | Trans Fat 0g | Sugars 25g |
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| Calories 294 | Cholesterol 68mg | Protien 7 g |
| Calories from Fat 93g | Sodium 308mg | *Typical values per Serving |