Advertisement
Pain Perdu
Preparation info
- Makes
10
desserts - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Butter, soft, or cooking spray | As needed | As needed |
Method
- Butter 10 rings 2½ in/6 cm in diameter and 1½ in/4 cm high, or spray lightly with cooking spray, and place on a sheet pan lined with parchment paper. Scale the brioche dough into 10 pieces, 2 oz/60 g each, and roll into balls. Place each ball into a ring and proof at 80° to 85°F/27° to 29°C until doubled in size, 1½ to 2 hours.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe