"Brioche Nanterre" is a loaf of brioche made in a standard loaf pan. French breakfast pastries include apple turnovers, brioche, croissant and pain au chocolat. The pie is baked in a pastry shell, usually of brioche or puff pastry. An example of a nonlaminated pastry would be a pie or tart crust and brioche. Mesnier stayed on and eventually was taught how to make cakes, croissants, and brioche. The bread is made with egg, and resembles brioche. The pastry is made of a brioche type dough. Barrel ageing creates scents of vanilla, butter, brioche, toast, caramel, etc. The cakes are typically baked in individual portions in ramekins, or brioche molds. Brioche is an egg-enriched bread which is not braided. In the south, it is more of a brioche with candied fruit. In Italian cuisine, a panbrioche is a kind of bread similar to a brioche. They can also be presented in small croustades made from hollowed-out brioche or tartlets. Craquelin is a type of Belgian brioche that is filled with nib sugar. However, the term "brioche" seems to have derived from French slang for "mistake".