Units | % | |
---|---|---|
Brioche | ||
Cake Flour | 400g | 0 |
Brioche 20% | 80g | 0 |
NCP Wet Yeast | 16g | 0 |
Water | 240g | 0 |
Brioche total | 0 | |
Cooking Sauce | ||
Fresh Milk | 150g | 0 |
Ambiante | 150g | 0 |
Eggs | 75g | 0 |
Pastarom Vanilla | 5g | 0 |
Butter | 60g | 0 |
Brown Sugar | 60g | 0 |
Cooking Sauce total | 0 | |
Salted Caramel Sauce | ||
Butter | 50g | 0 |
Brown Sugar | 50g | 0 |
Ambiante | 50g | 0 |
Coarse Salt | 2g | 0 |
Salted Caramel Sauce total | 0 |
Author: Chipkins Puratos
Complexity level: