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By Thomas Keller

Published 1999

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Chef Jean-Louis Palladin makes some of the best brioche I’ve ever had; this is his recipe, and it’s the one we use at the restaurant. Start this a day before you want to make it, as it has to rest overnight. Combine the water and yeast in a small bowl. Let set for 10 minutes, then stir until the yeast is completely dissolved. Set aside.