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Transfer the large pieces to the prepared brioche pans and, using a paring knife, score the top.
In comes a white chocolate marquise and a French brioche toast with strawberries and ice cream.
In a large bowl, combine the brioche and creme anglaise and toss to coat.
Place a slice of roulade on top of each of the brioche rounds.
Arrange the remaining brioche and pour the remaining custard over the terrine.
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