Vanilla puff pastry brioche palmier

Vanilla puff pastry brioche palmier

Maxence Barbot
Difficulty level icon
Advanced
Completion time icon
45 minutes
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
Total completion time
Completion time
45 minutes
Cooking time
0h22
Rest period
20h30
Techniques taught
  • Shaping the palmiers
  • Making a puff pastry brioche with visible layers
  • Preparing opaline
  • Making a puff pastry brioche dough
  • Baking a pastry in the oven
  • Giving a double fold
  • Method for a single fold
  • Roll out a puff pastry
  • Cutting out a layered yeast-leavened dough
  • Shaping a dough piece before the tourage phase
  • Kneading a brioche dough with a mixer
  • Degassing a dough
  • Dough proofing
  • Pressure baking a dough
  • Making a powder using a blender
  • Making a dry caramel
  • Scraping a vanilla bean

Check out the first segment of this course for free

Step 1: Kneading and punching the brioche dough

Maxence Barbot
Maxence Barbot
Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert
Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert

Stage 2: Turning: 1 double turn and 1 single turn

Step 3: Mounting the exposed sheets and lowering

Step 4: Palm shaping and priming

Step 5: Opaline powder

Step 6: Cooking and caramelization

Maxence BarbotMaxence Barbot

Maxence Barbot

Pastry Chef, Shangri-La Paris and Vice-Champion of France for Dessert
With a passion for gastronomy from an early age, Maxence Barbot began his culinary studies at a lycée hôtelier, but soon switched to pastry-making. Right from the start, he distinguished himself by winning the medal of excellence at the Olympiad des métiers in London, and by being crowned vice-Champion of France for dessert à l'assiette in 2013. After graduating, he worked at the Plaza Athénée, rising through the ranks from commis to demi chef de partie. He continued his career at the George V and returned to Brittany to discover boutique patisserie with Christophe Roussel. Back in Paris, he worked at the Plaza Athénée and the George V before becoming Executive Pastry Chef at the Shangri-La in 2019. Renowned for his puff pastry techniques, he leads a team of 15, offering a varied and creative culinary offering.

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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

Rated 4.6/5 on Trustpilot for +100 reviews.

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Ruthy
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5 stars Trustpilot VoilaChef
Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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