The brioche is rolled out to a 10″×20″ rectangle (or nearly so) and the entire batch of pastry cream is spread on top using an offset spatula.
Other people’s recipes: Joanne Chang’s brioche au chocolat
Other people’s recipes: Joanne Chang’s brioche au chocolat
The brioche is rolled out to a 10″×20″ rectangle (or nearly so) and the entire batch of pastry cream is spread on top using an offset spatula.
