Brioche is very rich and buttery although during preparation the batter may look dry. Use an electric mixer to incorporate the ingredients. The dough will be ready when it forms a ball. As with any bread dough, you must take the time to knead the dough and let it rest, and this dough must be chilled in the refrigerator before being formed and finally baked for a fantastic French treat.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.