Brioche Sable

Ben Spalding

Ben Spalding

12th January 2011
Ben Spalding

Brioche Sable

Brioche sable


  • Brioche loaf
  • 10g picked thyme leaves
  • 30g wholegrain mustard/horseradish
  • 5g fine salt


cut brioche into 8 and in the robotcoupe, blend to fine crumbs and into a bowl, then add mustard or horseradish and season.
On a silpat lined tray, compact the crumbs
Repeat for all the mix
Bake @ 180c on medium fan until light golden, around 8/12 minutes

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