I returned to our local French Bakery Le Petit Paris today to have some fun learning about and making “Viennoiserie”, a bread-like dough with added eggs, milk, butter, sugar making it sweet and delicious!
We began with chats about what we would be doing then Stefan mixed the dough (which took a while and a strong mixing machine!)
We began by rolling dough into a ball to make a “brioche” then rolled more dough into skinny sausage shapes with added chocolate drops to make “Chocolate Viennese Bread” …
We then moved on to making “Nutella Twists” which is rolled out dough with a spread applied and then plaited; we used Pistachio Spread since Stefan didn’t have Nutella available (I used much too much filling here but it was delicious!) …
By now the brioche and bread have proofed for a good while (and we gave the twists some proofing time); time to get everything into the oven and cooked …
And here is what I took home (the “sugar tart” was a fourth thing we made but I changed Stefan’s recipe so I’ve not described it here):
M&I / GBMINI 