I made brioche sucessfully and now I would love to try baking it again, but this time with custard inside. The problem is I'm not sure exactly how to go about this. My only experience of it is a brioche that I buy in Lidil filled with, what I suspect to be, patissire cream. It's like custard but quite solid, baked into the brioche. If anyone has a recipe or can at least tell me what I'm looking for I'd really appriciate it.
post #1 of 5
6/26/07 at 3:29pm