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Top-shaped brioche
A lemon and black currant-flavored two-tone brioche with a hypnotizing visual appeal, hiding a soft cake in its center
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Lemon-blackcurrant cake
Techniques covered
- Baking a cake
- Filling a piping bag
- Making an insert
- Zesting a citrus fruit
- Unmolding
- Making a cake batter
- Pouring a preparation into a mold
- Using a piping bag
- Kneading brioche dough with a mixer
- Forming a glutinous network
- Flavoring a dough
- Coloring a dough
- Degassing a dough
- Flour a work surface
- Dough proofing
- Adding body to a dough
- Folding a leavened dough
- Making a two-colored pastry
- Placing an insert inside a dough
- Shaping brioche dough
- Assembling a Viennese pastry
- Final proof & dough rising
- Shaping Viennese pastries
- Making a flavored syrup
- Coating with syrup
- Putting a finishing touch on a viennoiserie
- Baking a brioche
- Baking a viennoiserie in a mold
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