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2. Brioche- a tete

  • Circle
  • fluted tin, nib of dough on top
  • Plated
  • Straight tin

3. What changes happen with the maillard

  • Burnt
  • A set moose product, with a firm outer surface
  • Crust texture, dark colour and distinct smell
  • Golden soft appearance and fully cooked

4. Brioche- Nanterre

  • Plated dough
  • Round tin
  • Straight loaf tin, optional extra dough decoration
  • Fluted tin, extra nib for head

5. Finishing a Gateau pithivier

  • Buttercream
  • Dusting with icing sugar
  • Coloured icing
  • Ganache
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