Almond and raspberry brioche

Sweet brioche with raspberry gelée in the center and caramelized almond

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


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.

Course/lesson composition

Sweet brioche with raspberry and caramelized almond
Dough kneading
Brioche filling
Dough molding
Final decoration


A lesson of sweet brioche with fresh raspberry gelée and 3 different textures by Hans Ovando

What is necessary

  • 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
Almond and raspberry brioche
  • Duration: 26:46
  • Author: Hans Ovando
  • Level: Medium
Present this course?
Do you have a promo-code?
We accept payments in our regional currency BYN. On the payment page you will see the cost in BYN. The payment process for everyone is usual as conversion from your currency to BYN is done by the issuing bank. You can contact your bank support to ask about precise currency rate, or you can simply convert BYN to your card currency by using any special website. We have several payment methods. Right after payment, by email you will get access to your own account.

By clicking 'Buy now' bellow, you agree to our terms of service and privacy statement. We'll occasionally send you account related emails.