Raspberry Brioche Sablée

Pastry made by Jimmy Griffin Master Baker

This is possibly one of my favourite viennoiseries, and was taught to me by my dear friend François Wolfisberg, who is located in Carouge, Switzerland. François and I met in the late 1990s as fellow competitors in the European Cup of Bakery, or Coupe d’Europe de la Boulangerie. We have been friends all these years, and we regularly meet as we work, doing demonstrations in Europe, or as jury members at the Coupe du Monde in Paris. This very soft brioche has a soft caramelised cream and sugar mixture in the centre with raspberry pieces. The pastry is masked, dusted and garnished with fresh mint and raspberry.

A full recipe and further details are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.