Get the recipe for Sugared Crème Fraîche Brioche Buns (Galettes Bressane) here: https://bit.ly/3N3BNdv The Japanese take on galette bressane achieves a new dimension of French pastry-making, through precision and high-quality ingredients. Particularly, prized Hokkaido dairy helps to achieve a light, pillowy crumb with a soft, gentle chewiness and a custardy crème fraîche center. This version is based on one that Brendan Liew encountered at Joël Robuchon Bakery in Roppongi, where Japanese bakers
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Get the recipe for Sugared Crème Fraîche Brioche Buns (Galettes Bressane) here: https://bit.ly/3N3BNdv The Japanese take on galette bressane achieves a new dimension of French pastry-making, through precision and high-quality ingredients. Particularly, prized Hokkaido dairy helps to achieve a light, pillowy crumb with a soft, gentle chewiness and a custardy crème fraîche center. This version is based on one that Brendan Liew encountered at Joël Robuchon Bakery in Roppongi, where Japanese bakers
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