Classic & Creative Brioche Pastries - Season 1: Brioche au Chocolat & Pain aux Raisins
(eVideo)
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Physical Description
22m 0s
Format
eVideo
Language
English
Citations
APA Citation, 7th Edition (style guide)
Joanne Chang., & Joanne Chang|ACTOR. (2020). Classic & Creative Brioche Pastries - Season 1: Brioche au Chocolat & Pain aux Raisins . Craftsy.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Joanne Chang and Joanne Chang|ACTOR. 2020. Classic & Creative Brioche Pastries - Season 1: Brioche Au Chocolat & Pain Aux Raisins. Craftsy.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Joanne Chang and Joanne Chang|ACTOR. Classic & Creative Brioche Pastries - Season 1: Brioche Au Chocolat & Pain Aux Raisins Craftsy, 2020.
MLA Citation, 9th Edition (style guide)Joanne Chang, and Joanne Chang|ACTOR. Classic & Creative Brioche Pastries - Season 1: Brioche Au Chocolat & Pain Aux Raisins Craftsy, 2020.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouping Information
| Grouped Work ID | d4fc98fd-b8c8-b686-0a9b-5a830755b6ac-eng |
|---|---|
| Full title | classic and creative brioche pastries season 1 brioche au chocolat and pain aux raisins |
| Author | chang joanne |
| Grouping Category | movie |
| Last Update | 2024-05-14 23:01:35PM |
| Last Indexed | 2024-06-26 04:12:41AM |
Book Cover Information
| Image Source | hoopla |
|---|---|
| First Loaded | Feb 2, 2024 |
| Last Used | Feb 2, 2024 |
Hoopla Extract Information
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[language] => ENGLISH
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[title] => Brioche au Chocolat & Pain aux Raisins
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[synopsis] => Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.
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[series] => Classic & Creative Brioche Pastries
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