A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do you know brioche dough is an emulsion? Do you treat ...

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