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