The French Pastry Chef
New Boulangerie
space
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Category Feature
spaceNew Boulangerie (7)
spaceCroissant-PlainThe Most Popular item in this Category
spaceFrench Bread
spaceBrioche - Pan
spaceBrioche - Plain
spaceWheat Boule
spaceMultigrain Bread
spaceSponge
space~~end of category~~
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
 
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.
Pan Brioche (Brioche Nanterre )

Here is a simple way to bring elegant dinner bread to the table. Clustered together in any size pan you have, makes preparation easy. Brioche dough is rich with butter eggs and sugar.



Category:
New Boulangerie
Serving Size:
6 Portions
Difficulty Level:
Beginner
Photo Gallery:
No
Storage Factor:
+1 Day

 Brioche - Pan - New Boulangerie Category
| Brioche - Pan |


Ingredients Required: Brioche - Pan



  Ingredient Quantity
1. Pâte Brioche 1 Batch
2. Egg wash as needed



Preparation Instructions: Brioche - Pan





100 free samples remaining.
Buy the cookbook for just 6.95



© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA