Hi all I'm have to take an exam in French pastry (I'm in France) and I've realised that brioche might be on the exam...it's not my strong point. I've only made it max of three times when I was school, and usually that was in a group. Also, we put it in the fridge overnight. Now I have to do a 6.5hour exam which includes an entremets, a tarte, a viennoiserie (brioche or croissant dough) and something from choux pastry. Most of the other things I'm ok with, but not brioche. Can someone please help me with the sequence of making brioche. Ie how long to rest it, then de-gaz, then rest again, form etc etc? I have to have it made and baked within 6.30 hours, so no resting in the fridge overnight! PLEASE HELP!