Jack B. Rubin

February 25, 2009 at 4:47pm

The recipe is excellent, but it would be nice if you would show the technique for forming the classic french brioche with the crown on top, either in mini molds or one large. Jack, it would be nice indeed - I was trying to break people in gently. It's pretty difficult to get a nice-looking classic brioche - the topknot invariably slips down. I wanted to make this recipe accessible first. Do you have any good hints about how to make a fail-safe, nice-looking classic brioche? Please share! PJH
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.