RECIPES
All recipesPuff pastry brioche with vanilla
Par Laurent DUCHÊNE
FOR THIS RECIPE
- For 4 brioche moulds 16 cm wide
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 800 g brioche dough from the fridge
- 200 g butter
- 3 g vanilla paste
Beat 200 g of butter with 3 g of vanilla paste.
Incorporate the butter as if for croissants, then give two single turns.
Put in the fridge for 30 minutes and then make one single turn.
Put in the fridge for 20 minutes then roll out to 10 in the rolling mill.
Cut 200 g squares, fold in the corners as for a kouign aman, turn and shape into a ball.
Put in buttered 16 cm mould.
Leave to rise well, brush with an egg wash.
Sprinkle with brown sugar and cut (5 cuts using scissors) then put in the oven at 160°.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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