Brioche Nanterre

The Nanterre
40 grams X 6- 8 Brioche Dough

Egg Wash 
3 Eggs
Pinch of Salt

1. Whisk the Eggs and Salt then strain and set aside.

2.  Roll 40 grams of the into balls and line into a greased baking pan. You can put a strip of parchment paper down the center to make it easier to remove as well.

3. Coat the Brioche with egg wash and let proof for 30 minutes

4. Once proof coat once more with Egg wash


5. Bake at 325 convection and 35- 375 gas
for about 10 minutes at 5 minute intervals rotate. Bake until golden brown.