Moulin Rouge


May 24, 2023

1 min read

Brioche Feuillete
800 gr Bread Flour 
80 gr Sugar 
15 gr Salt
75 gr Anchor Unsalted Butter (Cubed)
20 gr Anchor Chef’s Classic Whipping Cream
260 gr Anchor UHT Milk
150 gr Eggs 
35 gr Instant Dry Yeast 
4 gr Raspberry Red Food Colouring
380 gr Anchor Lamination Butter Sheet
Raspberry Jam
250 gr Raspberry Puree 
55 gr Sugar 
2 gr Pectin NH
Raspberry-Rose Creme Diplomat​
250 gr Anchor Chef’s Classic Whipping Cream 
125 gr Raspberry Puree 
30 gr Custard Powder 
50 gr Sugar 
40 gr Anchor Unsalted Butter (Cubed) 
4 gr Gelatin Powder
24 gr Water
500 gr Anchor Chef’s Classic Whipping Cream 
3 gr Rose Extract
Brioche Feuillete:
  1. In a mixer on low speed, dry blend flour, sugar, salt and yeast 
  2. Add Anchor Chef’s Classic Whipping Cream, Anchor UHT Milk and eggs into the mixer and knead at low speed for approx. 4 minutes 
  3. Then add 75g Anchor Unsalted Butter and continue to knead on medium speed for a further 5 - 7 minutes. Conduct windowpane test 
  4. Scale 400g dough and combine it with the food colouring in the mixer 
  5. Flatten the coloured dough to approx. 2cm, wrapped and leave in chiller overnight. Roll to 2mm next day and keep in freezer for a few minutes before use 
  6. For the remaining dough about 1000g, flatten, wrapped and keep in chiller overnight 
  7. Next day, roll 1000g dough into rectangular shape, then laminate dough with Anchor Lamination Butter Sheet. Do 2 single folds, allowing rest between each fold 
  8. Roll the dough to 30cm x 60cm tray size and place in freezer for a few minutes 
  9. Place the 2mm coloured dough and roll dough to 5mm thickness. Cut dough into strips 15cm x 3cm 
  10. Stack 3 strips with 1 finger spacing between each strip and roll, twist the ends and tuck the ends under resembling a cinnamon roll. Keep a hole in the centre with rolled aluminium foil 
  11. Place dough in muffin tin 9cm(D) x 3cm(H) 
  12. Proof for approx. 90 minutes and bake at 160°C for around 20 minutes or until golden brown 
  13. Brush the coloured parts with simple syrup immediately after Removing from oven 
  14. Remove from muffin tin and leave to cool completely on wire rack 
Raspberry Jam:
  1. In a pot, heat puree with half of the sugar to 50°C 
  2. Mix the rest of the sugar with pectin then sprinkle over puree 
  3. Cook to 103°C and transfer to bowl to cool 
  4. Leave it in chiller until ready to use 
  5. Transfer to piping bag 
Raspberry-Rose Creme Diplomat:
  1. Sprinkle gelatin into 24g water and set aside to bloom 
  2. In a pot, heat 250g Anchor Chef’s Classic Whipping Cream, raspberry puree, custard powder and sugar together, stir until thickened, ensure no lumps 
  3. Add bloomed gelatin and mix well 
  4. Add cube Anchor Unsalted Butter and mix well with a hand whisk 
  5. Pour raspberry custard into a container and do contact wrapping with cling film to prevent skin from forming 
  6. Let cool completely in chiller before folding in 500g whipped Anchor Chef’s Classic Whipping Cream and rose extract 
  7. Transfer to piping bag with star tip (12mm) 
  1. Make a hole in the middle of the Brioche Feuillete 
  2. Pipe some Raspberry Jam into the base of brioche follow by the Raspberry - Rose Crème Diplomat. Finish off with a rosette on the opening of the brioche feuillete 
  3. Decorate with edible rose petal



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