Well, this is truly one of my all time favorites! I tasted this the first time when we made this in school back in the mid eighties. Since then I am hooked! It is pretty simple to make. The same brioche dough like in previous postings, make buns and fill with crème pâtissière => When the cream is baked inside dough (like these small breads for instance), I often use a mix (milk + cream powder) instead of boiled cream. This is the only time I use a mix, otherwise I pretty much am against all use of mixes, but that is just my opinion.
Seriously, this is great, go ahead and try it!
Geen opmerkingen:
Een reactie posten