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Mannele
Traditional Alsatian Mannele, soft and plump little brioche figures that can be decorated as desired for the festive season.
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Weighing and pre-shaping the mannele
Techniques covered
- Flour a work surface
- Cutting out leavened dough
- Shaping a dough piece
- Folding a leavened dough
- Balling up dough
- Shaping Viennese pastries
- Shape a mannele
- Final proof & dough rising
- Degassing a dough
- Preparing a shiny egg wash
- Apply egg wash with a spray gun
- Baking a Viennese pastry
- Cooling on a wire rack
- Understand the differences in baking between a deck oven and a convection oven
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