Brioche royale looks really festive and appetizing, despite the simple decor. The soft texture of the dough is perfectly complemented by aromatic candied fruits, marzipan and crispy almond crust on the top.
Christmas Crown Puff Pastry
The browned surface of the brioche and its rhythmically plaited braids are truly eye-catching. The pastry is very fragrant and looks especially festive. With this recipe, you will learn how to make a special pastry dough - puff pastry brioche, which combines the lightness of a croissant and the creamy tenderness of a brioche.
Set Christmas Crown and King's Brioche Course Content
Pastry Chef, Champion of France, MOF
In 1994, at the age of 29, Nicolas became the Champion of France in the Pastry on a plate category. In 2000, Nicolas was awarded the MOF - Meilleur Ouvrier de France.
Since 2003, Nicolas has been working as a judge at the World Pastry Cup. Nicolas worked as a brand chef with Grand Marnier for 11 years.
In 2014, Elle-et-Vire invited Nicolas to fulfill the ambitious goal of creating an international school for the brand. Nicolas completed the task and now 5 chefs work at the school on a permanent basis.
Now Nicolas is 55 years old, 40 of which he devoted to pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at the Grand Epicerie de Paris, one of the most fashionable stores in Paris. For the Grand Epicerie, Nicolas has created an entire collection of designer pastries for sale.