Decorating with Sauces: Apple-Filled Brioche with Berries

Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Method

Procedure

  1. Slice off the top of the brioche. Hollow out the brioche and toast the resulting case lightly in the oven.
  2. Prepare an applesauce that is sweet, not too tart, and well flavored with vanilla. Leave it slightly chunky; do not force it through a food mill.
  3. Spoon a little pastry cream mousseline into the bottom of the brioche case. Fill