As much as I hate to admit it… I really enjoy baking. Their’s something about taking flour, eggs and butter and turning it into something. That really makes me happy . Cooking can be adjusted as you go; you can make last minute changes and substitutions if needed. But baking… oh no, it’s pretty much a science (technically so is cooking but hear me out). You cannot change and tinker with it too much because you won’t achieve the intended product. Subs are not easily accepted in the baking recipe. So in culinary school, everyone kind of dreaded it. We kind of always dread it, not just in culinary school but thats where it all stemmed for me. Little by little, I secretly love it now. Brioche is one of those doughs that seem like they’re super hard when in reality its so easy and so good. The same with pastry cream.
This a a labour of love folks. This dough is best if left alone 24 hours. You can push for 8. Try to enjoy the process. Plan ahead and make everything the night before. You guys need to make these! They turned out so good and who doesn’t. love pistachio!? Enjoy guys!