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Vanilla puff pastry brioche palmier
The iconic palmier revisited and modernized with a flaky vanilla-flavored brioche, soft inside, crispy outside, and subtly caramelized
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Kneading the brioche dough & proofing
Techniques covered
- Kneading brioche dough with a mixer
- Dough proofing
- Degassing a dough
- Scraping a vanilla pod
- Rolling out puff pastry
- Pressure baking a dough
- Making a single fold
- Making puff pastry brioche dough
- Making a double fold
- Shape a dough prior to the layering process
- Making a flaky brioche dough with visible layers
- Cutting puff pastry
- Shaping palmiers
- Preparing an opaline
- Making a dry caramel
- Preparing a powder using a blender
- Baking a Viennese pastry
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