Brioche is considered a Viennoiserie. Though it is made the same basic way as bread, however they are richer because of the extra addition of sugar, eggs, butter, milk, water, cream and at times, even liqueur is added to enhance certain varieties. Brioche is often prepared with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.
Time: 10 am – 6 pm
In this series, we will be covering the making of stiff sourdough starter and the preparation of a few variations of the Sourdough Brioche where there will be:
– Brioche- A-Tete
– Chocolate Babka
– Cinnamon Buns, and
– Brioche Burger Buns.
*Extra tips on how to make a more successful sourdough bread will also be shared during the whole process of the workshop.
At the end of the workshop, students will be going home proud with their own final result.