Bostock

What began in Europe as a way for bakers to use day-old or stale brioches became such a beloved treat they had to start baking more brioches just to keep up with the demand. And no wonder—who could resist a slice of brioche spread with an almond cream paste and sprinkled with sliced almonds, all baked to golden perfection? Although it is typically made using the traditional brioche, you can easily try any of the other enriched dough breads in this chapter. And if you don’t have any of those