serrated knife and dip the
slices into the syrup for no
longer than 1 second. It is
important to just dip the
brioche briefly into and
out of the syrup or the
slices will get too soggy
and fall apart. Place on
the wire rack and allow to
drip for 15 minutes to
remove the excess syrup.
Meanwhile, preheat the
oven to 450°F/230°C.
chris devlin
(Chris Devlin)
#1