4316 General Purpose Brioche Paste

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) sifted flour
  • 200 g (7 oz) butter
  • 4 eggs, 15 g (½ oz) salt
  • a pinch of sugar
  • 15 g (½ oz) yeast
  • 1 dl ( fl oz or ½ U.S. cup) lukewarm milk.

    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.