2369—Mousseline Brioche Paste

Mousseline brioche paste is made from the ordinary kind, combined with a little butter and developed in the mould by fermentation before the baking process—which procedure makes it exceedingly light and delicate.

This paste is used in the preparation of certain timbales for fruit sweets, and it is prepared as follows:—

Take the required amount of ordinary brioche paste, and add to it, per lb. of paste, two oz. of best butter, softened to the consistence of an ointment, that it may thoroughly mix with the paste. Roll the paste into a ball, and put it in a liberally-buttered mould, only filling two-thirds of the latter with it. The remaining third of the mould gets filled by the rising of the paste. Place the mould in a temperate room, until the paste has risen to the edges of the mould; besmear the surface of the paste with a brush dipped in melted butter, and bake in a moderate oven.