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
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The Gambero Rosso Guides here reviewed the "meilleures pâtisseries d'Italie" attributing the maximal note (Three Cakes) à 29 chefs italiens don’t : Andreas Acherer, Luigi Biasetto, Fabrizio Galla, Luca Mannori, Ingino Massari et Roberto Rinaldini. Bravo à eux !
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
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