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Nanterre brioche

Gastronomy, holidays & weekends guide in the Hauts-de-Seine

Nanterre brioche - Gastronomy, holidays & weekends guide in the Hauts-de-Seine
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Though the recipe for Nanterre brioche is similar to the classic brioche, it differs mostly in its shape, which is rectangular and puffed-up on the top, without a "head" (the round dough ball on top).

Made with flour, milk, butter, eggs, yeast, sugar and salt, Nanterre brioche dough is divided into equal-sized balls which are placed two by two in rows close together. Then it is all glazed with egg, and during cooking everything joins together as it rises.Nanterre brioche is also made as a delicious puff pastry brioche, highly original.

Nicely soft, Nanterre brioche is now enjoyed for breakfast, on its own or with jam, or as an afternoon snack. In olden times, it was kept for special occasions like weddings, because of the richness of its ingredients.

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