▁and ▁whose ▁high ▁egg ▁and ▁but ter ▁content ▁( 4 0 0 ▁gr ams ▁for ▁each ▁kil ogram ▁of ▁fl our ) ▁give ▁it ▁a ▁rich ▁and ▁tender ▁cr umb . ▁Che f ▁Jo ël ▁Rob uch on ▁described ▁it ▁as ▁" light ▁and ▁slightly ▁pu ff y , ▁more ▁or ▁less ▁fine , ▁according ▁to ▁the ▁proportion ▁of ▁but ter ▁and ▁eggs ." ▁It ▁has ▁a ▁dark , ▁golden , ▁and ▁fla ky ▁cr ust , ▁frequently ▁acc ent u ated ▁by ▁an ▁egg ▁was h ▁applied ▁after ▁proof ing . ▁ ▁B rio che ▁is ▁considered ▁a ▁Vien no iser ie ▁because ▁it ▁is ▁made ▁in ▁the ▁same ▁basic ▁way ▁as ▁bread , ▁but ▁has ▁the ▁rich er ▁aspect ▁of ▁a ▁pas try ▁because ▁of ▁the ▁extra ▁addition ▁of ▁eggs , ▁but ter , ▁liquid ▁( mil k , ▁water , ▁cre am , ▁and , ▁sometimes , ▁br andy ) ▁and ▁occasionally ▁sugar . ▁B rio che , ▁along ▁with ▁pain ▁au ▁la it ▁and ▁pain ▁aux ▁ra is ins — which ▁are ▁commonly ▁e aten ▁at ▁breakfast ▁or ▁as ▁a ▁sn ack — form ▁a ▁le aven ed ▁subgroup ▁of ▁Vien no iser ie . ▁B rio che ▁is ▁often ▁cook ed ▁with ▁fruit ▁or ▁ch oc olate ▁ch ips ▁and ▁served ▁on ▁its ▁own , ▁or ▁as ▁the ▁basis ▁of ▁a ▁dess ert ▁with ▁many ▁local ▁variations ▁in ▁added ▁ing red ients , ▁fill ings ▁or ▁to ppings . ▁ ▁Form s ▁B rio che ▁has ▁numerous ▁uses