CHEF’S STEP BY STEP
“These beautiful treats are exclusive to our London bakery. Homemade brioche is soaked in a light vanilla and rosewater syrup, then topped with pistachio frangipane, roasted pistachios and candied rose petals. A single brioche loaf makes enough for up to 10 portions so this is great for a party pudding.” JAMES CLARKE, EXECUTIVE PASTRY CHEF, DOMINIQUE ANSEL BAKERY