CSCA - Brioche
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| GROSSE BRIOCHE A TETE | Classic large brioche shape with a top knot.
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| PETITE BRIOCHE | Classic brioche shape with a top knot, but smaller.
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| BRIOCHE EN COURONNE | A ring-shaped brioche that sometimes contains raisins.
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| FEUILLETE OF BRIOCHE | Brioche dough that has additional butter layered in like a Danish, Croissant, or Puff Pastry.
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| EN CROUTE | Refers to anything inside a crust.
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| NANTERRE | Individual bubble shapes lined up in a loaf pan.
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| KOUGLOFF | Similar to a Kugelhopf; baked in a molded pan with raisins and almonds.
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| CHARACTERISTICS OF BAKED BRIOCHE | Light, fine even crumb, hairline crust, egg and butter taste should be balanced.
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