RECIPES
All recipesSmall raspberry puff pastry brioches
Par Laurent DUCHÊNE
FOR THIS RECIPE
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 1.6 kg brioche dough
- 400 g butter
- 10 g vanilla-flavoured sugar
Beat 400 g butter with 10 g vanilla sugar.
Pass the butter through the rolling mill (set to 7).
Give it 3 single turns, placing it in the fridge between each turn (Tourage at 5). Then roll it out until it is 40 cm wide.
Cut into 8 cm strips. Pull the corners back, turn and shape into a ball quickly without tightening the ball.
In the morning, brush with egg wash, sprinkle with brown sugar and then make three cuts with scissors.
Bake, cool and top with raspberry jam.
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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