I baked both the home-made version of the brioche and the packaged one from Baker's Catalog. Both came out a little on the dry side. Have any idea as to what I did wrong. I did follow the directions. I've had brioche in Paris that tasted like crossants and am trying to duplicate that taste. Thanks. Floy Floy, sounds like you need to find a recipe with even more butter. Croissants are hugely buttery - butter is in the dough and rolled in between the layers. I don't think you'll get this recipe to taste like a croissant, because it's that over-the-top butter you're tasting... Suggest Googling brioche recipes online, see what you can find. Good luck - PJH

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