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Ribbon brioche

François Galtier

By François Galtier

Ingredients

BRITTANY PUFF PASTRY BUTTER
BRITTANY PUFF PASTRY BUTTER

1200g

PUFF BRIOCHE DOUGH

  • Flour T55 2000g
  • Sugar 300g
  • Salt 40g
  • Yeast 100g
  • Eggs 600g
  • Whole milk 400g
  • Brittany Puff Pastry Butter / Extra Puff Pastry Butter 200g
  • Black Food Color SQ
  • Brittany Puff Pastry Butter / Extra Puff Pastry Butter 1000g
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