{"id":3054,"date":"2017-06-20T16:59:15","date_gmt":"2017-06-20T14:59:15","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2017\/06\/20\/brioche-mousseline-by-philippe-conticini\/"},"modified":"2021-07-31T19:23:37","modified_gmt":"2021-07-31T17:23:37","slug":"brioche-mousseline-by-philippe-conticini","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/brioche-mousseline-by-philippe-conticini\/","title":{"rendered":"Brioche Mousseline by Philippe Conticini"},"content":{"rendered":"

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … ..
\nIn despite the high amount of butter and eggs, it is lighter than a cloud.
\nThe original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here<\/a>). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici\u2019s one.
\nIt’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.<\/p>\n

\"Brioche<\/a><\/p>\n

\"Brioche<\/a><\/p>\n\t

\n\t\t\n\t\t
\n\n\t\t\t\n\t\t\t
\n\t\t\t\t

Brioche Mousseline by Philippe Conticini<\/h2>\n\n
\n\n\t\t\t\t
\n\t\t\t\tYield: <\/em>\n\t\t\t\t12 single servings<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
<\/path><\/path><\/path><\/path><\/path><\/svg><\/path><\/path><\/path><\/path><\/path><\/svg><\/div><\/div>
No Ratings<\/div><\/div><\/div>\n\t\n\t