Pâte à Brioche Mousseline (Mousseline Brioche Dough)

Ingredients

• ordinary Pâte à brioche
• 60 grammes butter softened to a pommade
• butter for the mould
• melted butter

Instructions

1. Take the required quantity of ordinary Pâte à brioche and work in 60 grammes of butter softened to a pommade per pound of paste.
2. Roll it into a ball and put it into a richly buttered mould, filling the mould only two thirds full.
3. Keep the mould in a temperate place until the paste has risen to the edges.
4. Brush the surface with melted butter.
5. Bake in a moderate oven.