PUFF PASTRY BRIOCHE WITH VANILLA

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°.