Buttery French Brioche Fat-Reduced


Working Method

Cooling: Directly after baking, place on a grid, when the core temperature is at 36°C, then pack it in plastic bags.

Tips & Tricks

  • Having the first mixing without the fat will allow you to get a better and stringy texture. 
  • When you place the balls into the Nanterre mold, place them slightly on the side to avoid having a hole in the crumb after baking.

About this recipe

Expand your product offering with this innovative and more sustainable buttery French brioche fat-reduced recipe. With up to 9% lower environmental impact than traditional brioche, it's a guilt-free indulgence for your customers. Incorporate this eco-friendly twist on a classic pastry into your product line and contact us for more information.


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