last day

BRIOCHE

Brioche a tete
With the Bricoche made yesterday- Brioche a tete (brioche with a head)
in flutted tart tins- filled half way (.5oz) form a ball and press down.
press one (damp) finger in the middle to make a hole.
make a smaller ball (.2oz) form a tear drop and place inside the preformed hole

proof along time- two hours, 'and at a lower temp- less than 80 degrees.
bake 375
12 min

Brioche Loaf
Again with the brioche dough in pullman loaf pans.- no lid
3oz rolls

proof 2 hours
bake 400



PAIN AU CHOCOLATE
With the left over brioche. roll out 1/4 inch thick
egg wash
orange sugar

chocolate chips

roll up- seal up useing egg wash

cut into 9 even slices

proof for an hour

Bake 375 degrees 15 min

CINNAMON BUNS

Cinnnamon filling

Sugar 2oz

Maple syrup 1oz

Egg Whites 2oz

Cinnamon .33oz

Almond Paste 3.5oz

Honey Pan Glaze

Brown Sugar 10oz

Butter 4oz

Honey 2.5oz

Corn Syrup 2.5oz

Water 1oz

whisk together


a thin layer of pan glaze at the bottom

Sweet roll dough from yesterday 1/4 inch thick

Spread cinnamon filling on top

Rolled up and cut up

Proof 2 hours

Baked 375 degrees 20 min

Glaze

(powdered sugar and water)

THE SHEEP SAYS BBAAAHHHH (bye)