brioche time! when i did brioche in class (did i mention that i took a part-time course at the french culinary institute in nyc?! well, i did, and it was awesome) the chef made chocolate pastry cream rolls with extra dough. so…why limit myself to chocolate pastry cream when i have taro and red bean pastes? that’s exactly what i did…great for breakfast!
i have to say that i’m not too happy with this recipe though. pastry cream and flavor pastes are good. but for some reason, the amount of salt in the recipe surprised me so i cut it down a bit, but i could still taste salt in the end product. i guess that means more brioche this week…
sweetmue 