- Freshly baked brioche rolls for breakfast (should be served warm)
- The classical brioche (a Tete and Parissienne) mould shape used for entrees, with a savoury filling e.g. Pate, ragout, etc.
- For desserts, filled with Creme Chantilly and a variety of fruits and/or ice creams
There are 4 names of Brioche we learned in the class : Brioche Parisienne, Brioche Nanterre, Brioche Tressee and Brioch a Tete
Brioche dough in the Parisienne mould shape in demo
When we slice the Brioche Nanterre and toast...perfect for breakfast !