The ultimate delicacy: ultra-soft, round vanilla buns with a melting hazelnut praline heart
Total completion time
Completion time
0h50
Cooking time
30 minutes
Rest period
3h30
Techniques taught
Using a piping bag
Roasting dried fruit in the oven
Making praline
Making a dry caramel
Final proof & dough rising
Dough proofing
Folding a leavened dough
Kneading brioche dough with a mixer
Forming a glutinous network
Mixing a preparation in a food processor
Moistening and decorating a dough before baking
Scraping a vanilla pod
Filling brioches using a piping bag
Cutting out leavened dough
Cutting brioche dough
Adding body to a dough
Degassing a dough
Baking a brioche
Lining a mold
Balling up dough
Rolling out leavened dough
Check out the first segment of this course for free
Étape 1 : Kneading the vanilla brioche dough & first proof
Pierre-Jean Quinonero
French Dessert Champion et Grand Hôtel du Cap Ferrat
French Dessert Champion et Grand Hôtel du Cap Ferrat
Étape 2 : Degassing & folding the brioche dough
Étape 3 : Preparing the molds with butter & brown sugar
Étape 4 : Cutting, shaping, putting the dough into the molds and final proof
Étape 5 : Roasting the hazelnut for the praline
Step 6: Madagascar vanilla caramel for the praliné
Étape 7 : Hazelnut & madagascar vanilla praline
Étape 8 : Decorating & baking the brioches
Étape 9 : Filling the brioches & presentation
Pierre-Jean Quinonero
French Dessert Champion et Grand Hôtel du Cap Ferrat
Pierre-Jean Quinonero is a pastry chef from Auvergne. In 2021 he was awarded the prestigious title of French Dessert Champion and voted Best coffee-flavored Dessert by Lebey guides.
A young prodigy, he has worked in prestigious establishments such as the George V and the Château des Ferrières with Chefs Desty Brami and Maxime Frédéric. Meticulous and competitive, his sweet creations have received numerous awards: France-Quebec Trophies, Best Apprentice of France, French Dessert Champion, voted Best Dessert by Lebey guides and finally, Passion Dessert prize by the Michelin Guide.
At the age of 27, he was hired as Executive Pastry Chef at the Burgundy Hotel in Paris, where he creates high-end pastry desserts, defined by elegance and sure to please the most discerning gourmets. Pierre-Jean has been Head Pastry Chef at the sublime Grand Hôtel du Cap Ferrat since 2023.
Pierre-Jean is renowned for his gourmet, low-sugar pastries and his perfect mastery of the art of puff pastry. He particularly enjoys working with spices, including vanilla, which he chooses meticulously according to its origins and create subtle pralines to accompany his creations. Delicious flans, brioches filled with praline, and his divine, intensely flaky tarte tatin are some of his signature pastries.
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I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
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2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
MA
Max
9
January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
SY
Sylvie Leandri
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May
2024
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Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
RU
Ruthy
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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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