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Baking 7 (CSCA)

CSCA - Brioche

GROSSE BRIOCHE A TETE Classic large brioche shape with a top knot.
PETITE BRIOCHE Classic brioche shape with a top knot, but smaller.
BRIOCHE EN COURONNE A ring-shaped brioche that sometimes contains raisins.
FEUILLETE OF BRIOCHE Brioche dough that has additional butter layered in like a Danish, Croissant, or Puff Pastry.
EN CROUTE Refers to anything inside a crust.
NANTERRE Individual bubble shapes lined up in a loaf pan.
KOUGLOFF Similar to a Kugelhopf; baked in a molded pan with raisins and almonds.
CHARACTERISTICS OF BAKED BRIOCHE Light, fine even crumb, hairline crust, egg and butter taste should be balanced.
Created by: CSCAStudy