November 10, 2007 - 11:48am
Texture of a Brioche
I've been trying out a pumpkin brioche--very delicious! I've never made brioche before. I had always imagined it to be fine and fairly close textured, but when I mix the (room temp) butter in at the end, as recommended by Prof Calvel, the texture is very open. What's the correct texture?
SOL