After taking the paste from the ice, it will still be quite soft, and have to be handled delicately and quickly. It softens more as it becomes warm.
TO MAKE A BRIOCHE ROLL WITH HEAD
Take up carefully a little of the paste, and turn it into a ball about three inches in diameter; flatten it a little on top, and with a knife open a little place on top, and lay a small ball of paste into it. Let it rise to double its size, and bake in a moderate oven for twenty to thirty minutes. If a glazed top is wanted, brush it over with egg yolk diluted one half with water, before putting it in the oven. Serve hot or perfectly fresh.
TO MAKE A BRIOCHE CROWN OR RING
Roll the paste into a ball, roll it down to a thickness of half an inch, keeping the form round. Cut it several times through the middle, and twist the paste into a rope-like ring. Let it rise, brush the top with egg, and bake in a well-heated oven for about half an hour.
TO MAKE BUNS
Roll the paste into small balls, glaze the tops when ready to go into the oven, and bake about twenty minutes.
BRIOCHE FOR TIMBALE, OR CABINET PUDDINGS
When the brioche is to be used for timbales, or cabinet puddings, turn the paste into a cylindrical mold, filling it half full. Let it rise to the top of the mold, and bake in a hot oven for about half an hour.