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Raspberry Bread
3 steps
Raspberry or Chocolate and Hazelnut Bun Cake
The recipes are being created and will be available soon.
Valrhona School Chef
Viennoiseries
Brioches and pastries
Raspberry or Chocolate and Hazelnut Bun Cake
6 steps
Made with
RASPBERRY INSPIRATION |
AZELIA 35%
For
Step 1
Plain brioche dough
ingredients
830.0g
Farine de Gruau
335.0g
Œufs entiers
185.0g
Lait entier UHT
15.0g
Sel fin
115.0g
Sucre semoule
30.0g
Levure biologique
290.0g
Beurre sec 84%
For 1800.0g
Description
Place all the ingredients except the butter in the bowl of a mixer.
Knead for 5 minutes at the lowest speed, then for 7 minutes on the next lowest speed and finally incorporate the butter on
the lowest speed again until the dough is smooth.
Once kneading is complete, the dough’s temperature should be approx. 75°F (25°C).
Step 2
Pastry glaze
ingredients
40.0g
Jaunes d’oeufs
10.0g
Crème UHT 35%
For 50.0g
Description
Mix the yolks and cream.
Keep refrigerated.
Step 3
Raspberry inspiration coating
ingredients
75.0g
Huile de pépins de raisin
75.0g
Huile de pépins de raisin
730.0g
INSPIRATION FRAMBOISE
For 880.0g
Description
Melt all the ingredients together and warm to 90°F (31°C) before use.
Step 3
Azélia coating
ingredients
75.0g
Huile de pépins de raisin
730.0g
AZELIA 35%
For 805.0g
Description
Melt all the ingredients together and warm to 90°F (31°C) before use.
Step 4
Assembling and finishing the raspberry bun cake
ingredients
4.0g
VAKANA perles de vanille Madagascar
48.0g
Bâtons de petit pains inspiration framboise (nombre de pièces)
600.0g
Amandes bâtonnets (pièces)
50.0g
Framboise crispy
For 702.0g
Description
Make the brioche dough and flavor it with the vanilla pearls. Leave to prove for 30 minutes at room temperature, then 12 hours at 40ºF (3ºC). Cut 150g of dough per brioche,
roll each one up and chill for 1 hour.
Apply the Raspberry Inspiration or AZÉLIA 35% glaze and coating. Roll out the dough to a depth of 2mm and a width of 17cm. Roll lengthwise around two RASPBERRY
INSPIRATION STICKS or GIANDUJA-STYLE STICKS, then add two more sticks. Place in a 20×5cm cake tin. Leave to rise for about 90 minutes at 80°F (28°C). Brush
the top with glaze, then sprinkle with almond slivers for the raspberry bun cake, or crushed hazelnuts for the chocolate and hazelnut bun cake.
Bake at 300°F (150°C) for approx. 16 minutes. Warm the coating to 90°F (31°C), dip the tops of the cold brioches into the coating and leave to set. Sprinkle with Raspberry
Crispy or crushed hazelnuts before the coating sets completely.
Step 4
Assembling and finishing the chocolate and hazelnut bun cake
ingredients
600.0g
Noisettes concassées grillées
4.0g
VAKANA perles de vanille Madagascar
48.0g
BÂTONS PETITS PAINS FAÇON GIANDUJA (pièces)
For 652.0g
Description
Make the brioche dough and flavor it with the vanilla pearls. Leave to prove for 30 minutes at room temperature, then 12 hours at 40ºF (3ºC). Cut 150g of dough per brioche,
roll each one up and chill for 1 hour.
Apply the Raspberry Inspiration or AZÉLIA 35% glaze and coating. Roll out the dough to a depth of 2mm and a width of 17cm. Roll lengthwise around two RASPBERRY
INSPIRATION STICKS or GIANDUJA-STYLE STICKS, then add two more sticks. Place in a 20×5cm cake tin. Leave to rise for about 90 minutes at 80°F (28°C). Brush
the top with glaze, then sprinkle with almond slivers for the raspberry bun cake, or crushed hazelnuts for the chocolate and hazelnut bun cake.
Bake at 300°F (150°C) for approx. 16 minutes. Warm the coating to 90°F (31°C), dip the tops of the cold brioches into the coating and leave to set. Sprinkle with Raspberry
Crispy or crushed hazelnuts before the coating sets completely.
