Last brioche recipe in the book! Mix it all until it forms a shaggy doughThis is after adding the butter. You want the butter to be room temperature so that it incorporates into the dough. Likewise, you want your eggs at room temperature as well so that it doesn’t solidify the butter. And you want to add the butter very slowly. Over 15 minutes at least Post proof 1Stretched out! The creamy base called for creme fraiche, egg yolk and sugar. My store had no creme fraiche. So I combined cream cheese, yoghurt, and a bit of almond extract and it was great! (an almond syrup goes on at the end, so I figured it’d be a good flavour to incorporate elsewhere) The tart only used half the brioche dough, so I made a loaf with the other half Served up with some of the leftover lemon curd and apricot/earl grey jam from last week. 8/10
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