Almond and raspberry brioche

Sweet brioche with raspberry gelée in the center and caramelized almond

Description

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
Inventory
  • Mixer
  • Scales
  • Rolling pin
  • Ring for cutting
  • Silicone mat
Ingredients
  • 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.

Gift certificate

Present

To pay:

42BYN
€18
₽1400
Do you have a promo-code?
Get access
You can:

Tell your friends about us!