примеры использования
Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure.
Brioche a tete is a traditional Parisian brioche in which two dough rounds are stacked in the same mold.
Panettone, stollen, brioche or malted fruit breads are ideal for this.
Classic summer pudding is made with stale bread but it is much better made with store bought pound cake or brioche .
Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool.
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