Flower brioche

Flower brioche

Cyrille Van Der Stuyft
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Advanced
Recipe Time Icon
1h15
6
Videos
A classic brioche dough topped with a craquelin, shaped like a flower, with baked raspberry apple compote in its center
Flower brioche
Completion time
Preparation
1h15
Baking
12m
Resting
13h
Techniques taught
  • Forming a glutinous network
  • Making a fruit compote
  • Using a piping bag
  • Mixing with a hand blender
  • Pouring a preparation into a mold
  • Spreading a mix using a spatula
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Flour a work surface
  • Making a cracker
  • Flour a work surface
  • Balling up dough
  • Final proof & dough rising
  • Rolling out leavened dough
  • Cutting brioche dough
  • Baking a brioche
  • Baking a viennoiserie in a mold
  • Placing an insert inside a dough
  • Assembling a Viennese pastry
  • Brush coating
  • Decorating with confectioner's sugar
  • Putting a finishing touch on a viennoiserie
Discover the first step of this course for free

Step 1 : Kneading & first proof

Cyrille Van Der Stuyft
Cyrille Van Der Stuyft
Best Craftsman of France (MOF), Bakery | World-class educator
Best Craftsman of France (MOF), Bakery | World-class educator

Step 2 : Stewed apples & raspberries

Step 3 : Craquelin

Step 4 : Cutting, rolling, shaping & final proof

Step 5 : Assembly & baking

Step 6 : Finish

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