Ruche

• 400 grams (14 ounces) Pâte à Brioche
• Egg wash

Prepare your mise en place.

Place the dough on a well-chilled surface to keep the butter from melting into the dough and form it into a round that will cover the bottom of the paper panettone mold.

Flatten the dough down into the mold, cover, and set aside to proof for 1 hour.

Preheat the oven to