SMALL RASPBERRY PUFF PASTRY BRIOCHES

Beat 400 g butter with 10 g vanilla sugar.

Pass the butter through the rolling mill (set to 7).

Give it 3 single turns, placing it in the fridge between each turn (Tourage at 5). Then roll it out until it is 40 cm wide.

Cut into 8 cm strips. Pull the corners back, turn and shape into a ball quickly without tightening the ball.

In the morning, brush with egg wash, sprinkle with brown sugar and then make three cuts with scissors.

Bake, cool and top with raspberry jam.