Brioche

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
1000g flour 40g yeast 20g salt 120g sugar 600g whole egg(s) 500g butter	Mix
500g NAN-SA-MAR70WH	Add at the end of the dough mixing
Bake at 180 °C for 8 minutes.