We made brioche dough last class and shaped it this class. It's not easy to shape the little brioche à tête rolls. In fact, I'd say that it's actually quite hard. The chef taught us three techniques for doing it, they are all hard and none of them came out quite right. At least they tasted incredible...just as buttery and tender as brioche should be!
And the brioche loaf was nice and much easier to make. Of course it tasted exactly the same, since it was the same dough.
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