Brioche, puff pastry and viennoiseries
This weekend was my third and last session (unfortunately) of a baking class on brioche, puff pastry and viennoiseries I took out at The Essential Ingredient. The class was taught by Jessica Pedemont, pastry chef and chocolate master. I was not going to write much about this, but my sister, who got forwarded the above photo of my brioche by my Mum, insisted on having the recipe. I may as well share it with you all. The recipe is from the class I took, you can use it for many applications, one of my next use will certainly be small brioches parisiennes (the ones with the little head on top). If you want to put chocolate, it is better to used Nutella (as in the recipe) as the dark cooking chocolate tends to “burn” a bit.
Best if you have a stand mixer for those recipes, especially for the brioche as the dough will be very sticky and needs a fair bit of work.
Here are some photos of my puff pastry (at home) production and viennoiseries products (at the class). I am yet to use some of my puff pastry for a millefeuille (vanilla slice), at the moment there is a batch of chocolate chip cookies (for lunch boxes treats) and a left over lemon tart to go through, plus some amazing strawberries from the market.
Puff pastry sheeting and rolls with cheese and tapenade – home
A range of small size viennoiseries on the day of the class
Lemon and lime tart and choc chip cookies
The lemon tart is from Julie Goodwin, I like the mixed lime and lemon flavors in it. I served it with homemade vanilla ice cream. For the tart process, it is a bit like a quiche, i.e. you do a “tarte aux cailloux” / “stone pie” as we call it in my family, which is a blind bake, then bake it with the filling. There was not much left by the time I manage to secure a photo . Also, it is a bit darker on the edge than I would like (not burnt though) my mistake for leaving it a few minutes too many while blind-baking. As opposed to the recipe instructions, I find that if you roll the pastry between 2 sheets of baking paper you can actually manage to put it in your tray at once.
These cookies I am speaking about are a real treat, so good and so easy. I will type in the recipe as soon as I can. I am now at my daughter’s gym class and running out of battery.
