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Flower brioche
A classic brioche dough topped with a craquelin, shaped like a flower, with baked raspberry apple compote in its center
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Kneading & first proof
Techniques covered
- Forming a glutinous network
- Mixing with a hand blender
- Spreading a mix using a spatula
- Pouring a preparation into a mold
- Making a fruit compote
- Using a piping bag
- Making a cracker
- Rolling out sweet pastry dough
- Cutting sweet pastry dough
- Flour a work surface
- Shaping brioche dough
- Final proof & dough rising
- Rolling out leavened dough
- Cutting brioche dough
- Balling up dough
- Cutting out leavened dough
- Shaping Viennese pastries
- Baking a viennoiserie in a mold
- Assembling a Viennese pastry
- Placing an insert inside a dough
- Baking a brioche
- Decorating with confectioner's sugar
- Brush coating
- Putting a finishing touch on a viennoiserie
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