Top-shaped brioche

Top-shaped brioche

Olivier Magne
Difficulty Icon
Expert
Recipe Time Icon
1h30
7
Videos
A lemon and black currant-flavored two-tone brioche with a hypnotizing visual appeal, hiding a soft cake in its center
Top-shaped brioche
Completion time
Preparation
1h30
Baking
27m
Resting
14h30
Techniques taught
  • Filling a piping bag
  • Making an insert
  • Using a piping bag
  • Pouring a preparation into a mold
  • Baking a cake
  • Forming a glutinous network
  • Kneading brioche dough with a mixer
  • Zesting a citrus fruit
  • Coloring a dough
  • Flavoring a dough
  • Flour a work surface
  • Dough proofing
  • Adding body to a dough
  • Degassing a dough
  • Folding a leavened dough
  • Flour a work surface
  • Final proof & dough rising
  • Shaping brioche dough
  • Shaping Viennese pastries
  • Placing an insert inside a dough
  • Zesting a citrus fruit
  • Making a flavored syrup
  • Baking a brioche
  • Baking a viennoiserie in a mold
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup

Discover the first step of this course for free

Step 1 : Lemon-blackcurrant cake

Olivier Magne
Olivier Magne
Best Craftsman of France (MOF), Bakery | World-class educator
Best Craftsman of France (MOF), Bakery | World-class educator

Step 2 : Kneading the brioche

Step 3 : Coloring & flavoring

Step 4 : First proof, degassing & folding

Step 5 : Shaping & final proof

Step 6 : Lemon syrup

Step 7 : Baking & finishing

Olivier Magne

Olivier Magne

Best Craftsman of France (MOF), Bakery | World-class educator
Olivier Magne, a native of Cantal, is a bakery chef. In 2015, he was awarded the much-coveted title of Best Craftsman of France (MOF).

Born into a family of bakers, Olivier Magne began his career by learning the craft from his grandfather. He later took over the family bakery and specialized in natural sourdough-based products.

Passionate about his craft since childhood, he was eager to share his know-how and chose to became an educator, first working at the prestigious Institut National de la Boulangerie-Pâtisserie, then throughout France and abroad. His mastery and constant desire to improve led him to acquire expert technical skills while working with dough, whether these are applied to make bread or delicious viennoiseries.

In 2016, the Chef opened his first Farine & O bakery in Paris, which offers a variety of long-fermented sourdough breads and viennoiseries.
He also co-authored the reference book titled “Le Grand Livre de la Viennoiserie”.

A crunchy multigrain and fruit bread, lemon roll and a blackcurrant-lemon top-shaped brioche – which he presented at his MOF competition, are featured among his signature products.

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2024
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2024
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