{"id":91847,"date":"2025-10-04T15:43:00","date_gmt":"2025-10-04T15:43:00","guid":{"rendered":"https:\/\/tv.guardian.ng\/?p=91847"},"modified":"2025-10-03T14:45:05","modified_gmt":"2025-10-03T14:45:05","slug":"the-secrets-and-history-of-the-much-loved-french-pastry","status":"publish","type":"post","link":"https:\/\/guardian.ng\/tv\/the-secrets-and-history-of-the-much-loved-french-pastry\/","title":{"rendered":"The secrets and history of the much-loved French pastry"},"content":{"rendered":"<div class=\"dailymotion-player\"><script src=\"https:\/\/geo.dailymotion.com\/player\/x1ee8e.js\" data-video=\"k4hUuXJpD9Vrd4DXyAS\"><\/script><\/div><br><br><p>\nIn this edition of Entre Nous, Genie Godula and pastry chef Maeva Manchon tell us all about one of France&#8217;s favorite baked delights: the brioche. Maeva shows us the different kind of brioches that are available in France and of course gives us tips to make it at home. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this edition of Entre Nous, Genie Godula and pastry chef Maeva Manchon tell us all about one of France&#8217;s favorite baked delights: the brioche. 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