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Vanilla brioche with hazelnut praline
The ultimate delicacy: ultra-soft, round vanilla buns with a melting hazelnut praline heart
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Kneading the vanilla brioche dough & first proof
Techniques covered
- Dough proofing
- Forming a glutinous network
- Kneading brioche dough with a mixer
- Adding body to a dough
- Folding a leavened dough
- Degassing a dough
- Lining a mold
- Final proof & dough rising
- Cutting brioche dough
- Cutting out leavened dough
- Balling up dough
- Rolling out leavened dough
- Roasting dried fruit in the oven
- Scraping a vanilla pod
- Making a dry caramel
- Making praline
- Mixing a preparation in a food processor
- Baking a brioche
- Moistening and decorating a dough before baking
- Using a piping bag
- Filling brioches using a piping bag
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