Auguste Escoffier

4316 General Purpose Brioche Paste

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) sifted flour
  • 200

Method

  1. Prepare the leaven using a quarter of the flour, the yeast and milk.
  2. Make a paste with the remainder of the ingredients and continue as for Brioche Paste.