Almond and raspberry brioche

Sweet brioche with raspberry gelée in the center and caramelized almond


A lesson of sweet brioche with fresh raspberry gelée and 3 different textures by Hans Ovando
In this lesson you will learn:
  • How to work with sweet yeast dough: from the start to the baking process
  • What is gluten and how to develop it in yeast dough
  • How to work with pectin with a raspberry gelée as an example
  • Mixer
  • Scales
  • Rolling pin
  • Ring for cutting
  • Silicone mat
  • Wheat flour
  • Salt
  • Sugar
  • Milk
  • Cream
  • Egg
  • Yeast
  • Butter
  • Vanilla bean
  • Orange
  • Lemon
  • Raspberry frozen
  • Pectin NH
  • Lemon acid
  • Almond petals
Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

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