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
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!
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