Chocolate raspberry puff pastry brioche

Chocolate raspberry puff pastry brioche

Déborah Libs
Difficulty level icon
Advanced
Completion time icon
1h30
11
Videos
The 'girliest' viennoiserie: a creamy, an accordeon-shaped, two-tone red flaky brioche, generously topped with raspberry cream, dark chocolate sticks, and decorated with Alsatian bredele.
Chocolate raspberry puff pastry brioche
Total completion time
Completion time
1h30
Cooking time
15h45
Rest period
0h18
Techniques taught
  • Dry the syrup
  • Making a two-colored pastry
  • Preparing a two-color dough
  • Making a pastry cream
  • Giving a single fold
  • Making a neutral syrup
  • Giving a double fold
  • Making a creamy
  • Final proof & dough rising
  • Assembling a Viennese pastry
  • Kneading brioche dough with a mixer
  • Pasteurizing a mixture
  • Piping with a tip
  • Forming a glutinous network
  • Shaping butter prior to the layering process
  • Garnishing a viennoiserie
  • Greasing a mold
  • Shaping Viennese pastries
  • Cutting out a layered yeast-leavened dough
  • Thinning a cream
  • Decorating a viennoiserie
  • Baking a Viennese pastry
  • Baking a viennoiserie in a mold
  • Lining a mold
  • Coating with syrup
  • Using a brush
  • Rolling out a leavened puff pastry

Check out the first segment of this course for free

Étape 1 : Raspberry-flavored cream

Déborah Libs
Déborah Libs
Head Baker et World Champion Viennese Pastry
Head Baker et World Champion Viennese Pastry

Étape 2 : Kneading the brioche dough

Étape 3 : Coloring the dough and first proof

Step 4: Squaring the butter

Étape 5 : Layering the plain dough: one single fold and one double fold

Étape 6 : Layering the colored dough: one single fold and one double fold

Étape 7 : Rolling out and assembling both dough pieces

Étape 8 : Preparing the molds, cutting, shaping and final proof

Step 9: Neutral syrup

Étape 10 : Baking and using syrup as a finishing touch

Étape 11 : Filling the brioches and final decoration

Déborah LibsDéborah Libs

Déborah Libs

Head Baker et World Champion Viennese Pastry
Déborah Libs is a Head Baker and Pastry Chef from Alsace, and World Champion Viennese Pastry Chef.

Passionate about her native region heritage, Déborah has been baking Alsatian specialities with her family ever since she was a child. Choosing a career as a baker was an obvious choice.
After completing her vocational studies and earning a CAP in baking, then a CAP in pastry-making, the chef completed her training with a master's certificate. After entering several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion.

Déborah then seized the opportunity to put her passion into practice and joined a French bakery in Chicago for 4 years, working with Pierre Zimmerman, twice sacred World Bakery Champion. She passed on her love for her region through traditional products that come from the other side of the Atlantic.
At the same time, the Chef hosted numerous demonstrations around the world, as she has always been keen to pass on her expertise.

Now that she is back in France, Déborah's ambition is to open her own bakery which would stay true to what she values: traditional products from her region, classic bakery products and original products from her creations that are both technical and gourmet.

For VoilaChef, Déborah invites you to join her and make 3 of her favorite products: a savory Alsatian Kugelhopf, a delicious two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of the Swiss stripe roll.

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