Black Pepper Brioche Feuilittee (aka: the Colette Roll)

We INSIST that you please take the time and reheat/toast your brioche rolls! The pastry is absolutely delicious to eat right away at room temperature, BUT to truly get the full experience of our buttery goodnesses we would hope that you can wait just a few more minutes and enjoy them after they all spend a little time in some dry heat.

Step One:

• please temper your rolls at room temperature covered in the box you have them in for at least 1 hour to gently warm up to ambient temperature and not be ice cold before going into your oven.

Next:

• Convection Oven: preheat your oven to 360*, place your rolls on a flat baking sheet and bake on you middle shelf for approx. 4-6 minutes depending on your fan, just till the center of the rolls are warm inside, remove from oven, allow to rest for 1-2 minutes, brush some melted butter on the tops and sprinkle a little finishing flake sea salt and Enjoy!
• Conventional Oven: preheat your oven to 400*, place your pastries on a flat baking sheet and bake for approx. 3-5 minutes, middle shelf till warm inside, then remove from oven, allow to rest for 1-2 minutes (this will let the layers get really REALLY flaky!) brush some melted butter on the tops and sprinkle a little finishing flake sea salt and Enjoy!
• Toaster Oven: set to "toast" setting and pre-heat, place in the center of a flat baking sheet on the middle shelf, and toast approx. 4-6 minutes till the center is warm, remove and allow to rest 1-2 minutes, brush some melted butter on the tops and sprinkle a little finishing flake sea salt and Enjoy!

You know your oven more than we do so please use your best judgment on how long they need to warm up. Aim for baking the quiche long enough to get the center warm, yet not burn the delicate outer surface of your baked goodies!

THANK YOU for supporting Sebastian Bakehouse and we hope to serve you again!