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Chocolate raspberry puff pastry brioche
The "girliest" viennoiserie: a creamy, an accordeon-shaped, two-tone red flaky brioche, generously topped with raspberry cream, dark chocolate sticks, and decorated with Alsatian bredele.
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Raspberry-flavored cream
Techniques covered
- Making a pastry cream
- Pasteurizing a mixture
- Making a creamy
- Forming a glutinous network
- Kneading brioche dough with a mixer
- Shaping butter prior to the layering process
- Making a double fold
- Making a single fold
- Preparing a two-color dough
- Making a two-colored pastry
- Assembling a Viennese pastry
- Cutting puff pastry
- Lining a mold
- Using a brush
- Final proof & dough rising
- Rolling out puff pastry
- Shaping Viennese pastries
- Greasing a mold
- Making a neutral syrup
- Sécher le sirop
- Baking a Viennese pastry
- Coating with syrup
- Baking a viennoiserie in a mold
- Thinning a cream
- Decorating a viennoiserie
- Piping with a tip
- Garnishing a viennoiserie
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