I took this from a professional recipe and it made sense as it allows a continued gentle proofing to finish. Turned out fabulously amd tasts so delicious. Try it!
Will do! Thanks so much. I’m making both versions today, have never made the brioche version before. I am using a pistachio frangipane in the feuilletée recipe. I so enjoy your writing and am missing France so much - over two years now and it looks as though the April journey to Lyon might be scuttled! Bises
Sounds a very interesting recipe - just a bit curious about starting it in a cold oven?
Sounds a very interesting recipe - just a bit curious about starting it in a cold oven?
I took this from a professional recipe and it made sense as it allows a continued gentle proofing to finish. Turned out fabulously amd tasts so delicious. Try it!
Will do! Thanks so much. I’m making both versions today, have never made the brioche version before. I am using a pistachio frangipane in the feuilletée recipe. I so enjoy your writing and am missing France so much - over two years now and it looks as though the April journey to Lyon might be scuttled! Bises