1216 Piroguis au Fromage

Method

Line well buttered dariole moulds with ordinary unsweetened Brioche Paste. Fill the insides with Twarogue, cover with a round of Brioche Paste and seal the edges to the lightly moistened sides of the paste. Place in a warm place for 25–30 minutes to prove, then bake in a hot oven for 20 minutes.

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