Vanilla puff pastry brioche palmier

Vanilla puff pastry brioche palmier

Maxence Barbot
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Advanced
Recipe Time Icon
45m
6
Videos
The iconic palmier revisited and modernized with a flaky vanilla-flavored brioche, soft inside, crispy outside, and subtly caramelized
Vanilla puff pastry brioche palmier
Completion time
Preparation
45m
Baking
22m
Resting
20h30
Techniques taught
  • Scraping a vanilla pod
  • Dough proofing
  • Degassing a dough
  • Kneading brioche dough with a mixer
  • Shape a dough prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Rolling out puff pastry
  • Pressure baking a dough
  • Cutting puff pastry
  • Making a flaky brioche dough with visible layers
  • Cutting puff pastry
  • Shaping palmiers
  • Making a dry caramel
  • Preparing a powder using a blender
  • Preparing an opaline
  • Baking a Viennese pastry
Discover the first step of this course for free

Step 1 : Kneading the brioche dough & proofing

Maxence Barbot
Maxence Barbot
Pastry Chef - Shangri-La Paris | French Dessert Vice-Champion
Pastry Chef - Shangri-La Paris | French Dessert Vice-Champion

Step 2 : Layering: 1 double fold & 1 single fold

Step 3 : Assembling visible layers & rolling out the dough

Step 4 : Shaping the palmiers & final proof

Step 5 : Opaline powder

Step 6 : Baking & caramelizing the palmiers

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