Pain Viennois, a variation of baguette, with crispy crust and softer texture. I would say it is in between baquette and brioche: does not contain eggs, but not as much butter is used.
I made these with chocolate chips and ginger syrup leftover from candied ginger. Didn't taste any ginger in the final product though ;p
The bread is light and tasty. Love the crust with the slightly sweet and soft texture inside.
Sunday, May 23, 2010
topics :: recipe.bread