▁in ▁cu is ine ▁and ▁can ▁take ▁on ▁various ▁forms , ▁served ▁plain , ▁or ▁as ▁containers ▁for ▁cou lib iac , ▁fil let ▁of ▁be ef ▁en ▁cr oute , ▁fo ie ▁gr as , ▁sa usage , ▁cer vel at ▁ly onna is , ▁and ▁other ▁app et izers ▁or ▁intermediate ▁courses . ▁B rio che ▁à ▁tête ▁ ▁or ▁par is ienne ▁is ▁perhaps ▁the ▁most ▁class ically ▁recognized ▁form : ▁it ▁is ▁formed ▁and ▁b aked ▁in ▁a ▁fl uted ▁round , ▁fla red ▁tin ; ▁a ▁large ▁ball ▁of ▁d ough ▁is ▁placed ▁on ▁the ▁bottom ▁and ▁to pped ▁with ▁a ▁smaller ▁ball ▁of ▁d ough ▁to ▁form ▁the ▁head ▁( t ête ). ▁B rio che ▁N anter re ▁is ▁a ▁lo af ▁of ▁b rio che ▁made ▁in ▁a ▁standard ▁lo af ▁pan . ▁Instead ▁of ▁sh aping ▁two ▁pieces ▁of ▁d ough ▁and ▁b aking ▁them ▁together , ▁two ▁rows ▁of ▁small ▁pieces ▁of ▁d ough ▁are ▁placed ▁in ▁the ▁pan . ▁Lo aves ▁are ▁then ▁proof ed ▁( allowed ▁to ▁rise ) ▁in ▁the ▁pan , ▁f using ▁the ▁pieces ▁together . ▁During ▁the ▁b aking ▁process ▁the ▁balls ▁of ▁d ough ▁rise ▁further ▁and ▁form ▁an ▁attract ive ▁pattern . ▁ ▁B rio che ▁can ▁also ▁be ▁made ▁in ▁a ▁pan ▁without ▁being ▁rolled ▁into ▁balls ▁to ▁make ▁an ▁ordinary ▁lo af . ▁ ▁B rio che ▁d ough ▁contains ▁fl our , ▁eggs , ▁but ter , ▁liquid ▁( mil k ,