Advertisement
1108 Bouchées à la Bohémienne
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Prepare small Brioches à Tête made from brioche paste without sugar and cooked in fluted moulds. Remove the soft insides of the Brioches so as to make small cases and reserve the tops for use as covers. Dry the
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