Top-shaped brioche

Top-shaped brioche

Olivier Magne
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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

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