Chocolate raspberry puff pastry brioche

Chocolate raspberry puff pastry brioche

Déborah Libs
Difficulty Icon
Advanced
Recipe Time Icon
1h30
11
Videos
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.
Chocolate raspberry puff pastry brioche
Completion time
Preparation
1h30
Baking
15h45
Resting
18m
Techniques taught
  • Pasteurizing a mixture
  • Making a creamy
  • Making a pastry cream
  • Forming a glutinous network
  • Kneading brioche dough with a mixer
No items found.
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Giving a double fold
  • Giving a single fold
  • Making a two-colored pastry
  • Preparing a two-color dough
  • Greasing a mold
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Rolling out puff pastry
  • Making a neutral syrup
  • Baking a viennoiserie in a mold
  • Coating with syrup
  • Baking a Viennese pastry
  • Sécher le sirop
  • Using a brush
  • Piping with a tip
  • Garnishing a viennoiserie
  • Thinning a cream
  • Decorating a viennoiserie
Discover the first step of this course for free

Step 1 : Raspberry-flavored cream

Déborah Libs
Déborah Libs
Head Baker | World Champion Viennese Pastry
Head Baker | World Champion Viennese Pastry

Step 2 : Kneading the brioche dough

Step 3 : Coloring the dough and first proof

Step 4 : Preparing the tourage butter

Step 5 : Layering the plain dough: one single fold and one double fold

Step 6 : Layering the colored dough: one single fold and one double fold

Step 7 : Rolling out and assembling both dough pieces

Step 8 : Preparing the molds, cutting, shaping and final proof

Step 9 : Neutral syrup

Step 10 : Baking and using syrup as a finishing touch

Step 11 : Filling the brioches and final decoration

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