Puff pastry brioche with vanilla
Par Laurent DUCHÊNE
FOR THIS RECIPE
- For 4 brioche moulds 16 cm wide
- 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°.
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!