Vanilla brioche with hazelnut praline

Vanilla brioche with hazelnut praline

Pierre-Jean Quinonero
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Beginner
Recipe Time Icon
50m
9
Videos
The ultimate delicacy: ultra-soft, round vanilla buns with a melting hazelnut praline heart
Vanilla brioche with hazelnut praline
Completion time
Preparation
50m
Baking
30m
Resting
3h30
Techniques taught
  • Forming a glutinous network
  • Dough proofing
  • Kneading brioche dough with a mixer
  • Adding body to a dough
  • Degassing a dough
  • Folding a leavened dough
  • Lining a mold
  • Balling up dough
  • Final proof & dough rising
  • Rolling out leavened dough
  • Cutting brioche dough
  • Cutting out leavened dough
  • Roasting dried fruit in the oven
  • Scraping a vanilla pod
  • Making a dry caramel
  • Mixing a preparation in a food processor
  • Making praline
  • Baking a brioche
  • Moistening and decorating a dough before baking
  • Using a piping bag
  • Filling brioches using a piping bag
Discover the first step of this course for free

Step 1 : Kneading the vanilla brioche dough & first proof

Pierre-Jean Quinonero
Pierre-Jean Quinonero
French Dessert Champion | Grand Hôtel du Cap Ferrat
French Dessert Champion | Grand Hôtel du Cap Ferrat

Step 2 : Degassing & folding the brioche dough

Step 3 : Preparing the molds with butter & brown sugar

Step 4 : Cutting, shaping, putting the dough into the molds and final proof

Step 5 : Roasting the hazelnut for the praline

Step 6 : Madagascar vanilla caramel for the praline

Step 7 : Hazelnut & madagascar vanilla praline

Step 8 : Decorating & baking the brioches

Step 9 : Filling the brioches & presentation

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