I was quite pleased with how all this came out (following the instructions here) , as I’ve never made brioche dough before, or custard. It was nice to take a break from decorating (which requires a level of finesse I’m still working on).
The dough itself was rich and buttery, and that alone would be good for rolls, and the sweetness was more mild than most desserts. Really, I wouldn’t mind making this again, but leaving the custard out. I suspect it would make for a wonderful breakfast.
I’m a tad embarrassed its been so long since my last post. Things at work have been rather crazy as of late, and plans for a friend’s wedding are finally settling down, so hopefully my days off won’t be quite as packed.
Anyways, these were something I saw on a YouTube video. I still need some more practice getting fine details down, as well as decorating with royal icing, but I enjoyed how they turned out nonetheless.
The more colorful cookies were because I’d had some of the icing left, and figured, hey, why not?