Mix all the ingredients together. Freeze.
Brioche "rich yeast dough"
Place all the ingredients except the butter in the bowl of a stand mixer. Knead for about 4 to 5 minutes until the dough comes away from the sides of the bowl. Add the butter then knead again until a smooth dough becomes comes away from the sides of the bowl.
Prove the dough for 30 minutes. Fold the dough and refrigerate.
When the dough is firm and cold, weigh 18 g pieces and shape into balls. Brush with egg wash and leave to prove for about 45 minutes to 1 hour at 27°C. Egg wash again. Grate the frozen hazelnut crumble on top.
Bake at 150°C for 25 minutes.
Make a pastry cream. Add the gelatine and butter to the hot cream. Mix well and cool quickly.
Whip the cream and fold into the cold pastry cream. Transfer to a pastry bag.
Preserved (confit) raspberries
Warm the raspberry purée. Sprinkle in the dry ingredients and bring to the boil. Blend well.
Cool in a hotel pan with plastic film in direct contact with the mixture. Blend before using.
Hazelnut sweet pastry dough
Using the paddle attachment mix together the 300 g of flour, icing sugar, ground hazelnuts, salt and butter. Take care not to over work. Add the eggs and the second quantity of flour.
Roll out to 2 mm thick. Stamp out discs the same size as the balls of brioche.
Bake on a silpain at 165°C for about 10 minutes.
Bring the water, sugar and vanilla to the boil.
Cut off the top of the brioche to make lids. Dust the lids with icing sugar. Use a brush to imbibe the brioche with the light syrup. Make shallow wells in the brioche and fill with a spoonful of preserved raspberries.
Pipe a dome of vanilla cream on top. Place the hats on top and set each onto a hazelnut sweet pastry disc.
Decorate with raspberries or blueberries and gold leaf.