Brioche Tatin (Slideshow version)

Brioche Tatin : Photo of step #26

Stage 5/10 : 5 min.

Separate 500 g Brioche dough into 2 pieces of about 250g (half a pound).

Place one circle in the bottom of a springform tin or mould (24 cm / 9.5 inches here) and glaze around the edge.

Back to classic recipe

Back to top of page