Frozen brioche dough must remain cold throughout the entire preparation process. Remove it from its packaging, and place it on a baking pan covered in parchment paper. If you desire to add a filling, cut the dough into the desired shape and fill. Allow space for expansion between the dough pieces. Bake the dough at 375 degrees for 20 to 25 minutes or until it browns.
Brioche fillings can be sweet or savory. To apply the filling, cut the brioche dough into pieces, and roll each into a rectangle. Place a line of filling in the middle of the rectangle, and roll it into a tube. Pinch the ends to seal.
Frozen brioche dough is often sold as a paton. The term paton refers to the final structure of puff pastry dough that is composed of two layers: the detrempe and beurrage. The detrempe is the outer dough of a puff pastry and is made up of flour, water and butter. The beurrage is similar in size to the detrempe and made up of several thin, stacked layers of floured and pounded butter. The beurrage is placed in the detrempe, pounded down, rolled into a rectangle, and finally made into the paton by folding the detrempe to look like an envelope.