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Brioche amd pastry cream preservation
I refer to chef Bachour’s class on brioche.
In a restaurant setup, how should one manage the production process for brioche to prevent losses while offering fresh products? ( can the product be frozen? Before or after baking? Should it be filled on storage or at point of serving?…what is the standard /recommended practice on on handling both the briche and the fillings?)
Thank you
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1 Reply
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Hi Zipporah.
Welcome to the Scoolinary community, and thank you for your question.
In a restaurant setting, to optimize the handling of brioche and avoid waste, it’s ideal to freeze the brioche before baking it. This helps maintain the product’s freshness and allows you to bake only the quantities needed each day. You can also freeze it after baking, but this may risk losing some of its softness.
Regarding the fillings, it’s best to fill the brioche just before serving to keep it fresh and ensure it doesn’t affect the quality of the bread during storage. This way, you can store the brioche longer and offer a freshly prepared product with fillings that haven’t compromised the texture or flavor. In summary, the best practice is to freeze the brioche before baking and fill it right before serving.
I hope this information is helpful.
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