Auguste Escoffier

4314 Brioche Paste

Preparation info
    • Difficulty

      Medium

Appears in

#31Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) sifted flour
  • 250

Method

  1. Take a quarter of the flour and make a well in the centre; place in the yeast and dissolve it with a little of the water. Add