Wednesday, March 14, 2012


  For ages I have wanted to try my hand at Brioche. The idea of making a rich, buttery, flaky pastry in my own home entices me. I finally got around to it last week (it takes two days you know?)
  I followed this recipe for Pain Aux Raisins and Cream Cheese Snails precisely. I will give you two major hints, though-Double the cream cheese filling and mound the pastries with it, and don't be afraid to lather the finished pastries with sugar glaze.
  Leftover pastries store nicely in an airtight container; simply zap them in the microwave for a few seconds to freshen them up.
  Although these are time-consuming, they are WELL worth the effort. They were absolutely fantastic!

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