Brioche and chocolate frangipane adventures
would it be possible to... babka this? (babka is a verb now apparently) or would the frangipane be too heavy as a filling?
very upset right now that I don't have a kitchen aid :(
Hi Nicole, im new to brioche making and ive never ate or buy brioche since ive only eaten asian style bread. So im still quite skeptical whether i made it right. Yesterday i made this recipe and it was amazing even my sis loved it. The texture was squishy, chewy but soft and melts in your mouth. The next day its dryer but still melts in your mouth somehow. I used japanese flour/komachi flour. So did i made it right? And does the flour i use affect much on brioche making? Thanks in advance! (yes i have read the description above, i just want to double check :>)
After 12 mins I tested it and it just flopped, so think it’s too wet. Shall I add more flour or will it eventually come good?
Hi Nicola, if I wanted to freeze a batch would you freeze them fully assembled? Craquelin and all?
Yeah just subscribed ❤️❤️❤️
is the annual subscription a one-time upfront payment? :)