Brioche royale


Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips.

Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
75 K 3.7/5 (9 reviews)
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Last modified on: May 5th 2019
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For 2 brioches, you will need:

Change these quantities to make:
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Times for this recipe
Preparation: 12 hours 50 min.
Resting: 3 hours
Cooking: 1 hour
All in all: 16 hours 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Brioche royale : Stage 1
Preheat the oven to 300°F (150°C).

Spread 100 g hazelnuts on a baking sheet and toast in the oven for 15 minutes.

Leave to cool.

Stage 2 - 30 min.
Brioche royale : Stage 2
Prepare 500 g brioche dough. When made, add 100 g candied grapefruit peel, 100 g chocolate chips and the hazelnuts to the mixer bowl.

Stage 3 - 4 min.
Brioche royale : Stage 3
Mix for a few more minutes until well mixed together.

Stage 4 - 1 hour
Brioche royale : Stage 4
Cover with plastic film and leave to rest at room temperature for 1 hour.

Stage 5 - 12 hours
Brioche royale : Stage 5
After this time, knock back the dough. Do this by lifting it and letting it fall back sharply into the bowl a couple of times.

Cover with plastic film again and leave the bowl in the fridge overnight.

Stage 6
Brioche royale : Stage 6
Next day, your dough should be firm and risen.

Stage 7 - 4 min.
Brioche royale : Stage 7
Cut into pieces of about 400 g.

Stage 8 - 2 hours
Brioche royale : Stage 8
Roll these pieces into long rolls, the same length as your tins or moulds. Lay the dough in the tins (greased if they are not non-stick).

Cover with a plastic sheet and leave to rest in a warm place for 2 hours.

Stage 9 - 5 min.
Brioche royale : Stage 9

The macaronade

In a large bowl mix 100 g egg white, 100 g caster sugar and 150 g ground almonds.

Your macaronade is ready.

Stage 10 - 4 min.
Brioche royale : Stage 10
Preheat the oven to 360°F (180°C).

Spread the top of each brioche generously with half the macaronade.

Stage 11 - 45 min.
Brioche royale : Stage 11
Scatter with flaked almonds, then sprinkle with icing sugar.

Bake for 45 minutes.

Stage 12
Brioche royale : Stage 12
Admire the fine "royal" look of your brioches...

Stage 13
Brioche royale : Stage 13
Turn out the brioches and leave to cool on a wire rack.
Remarks
You can use other candied citrus peel, especially orange.

For the chocolate, the recipe suggests shavings or curls, which are easier to make, but you can use the same weight of chips or buttons.
Keeping: Several days in a cloth bag.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe590 RDI=230 %3,320 RDI=310 %1,380 RDI=210 %4,980 RDI=250 %20,840 RDI: 250 %
Per 100 g50 RDI=20 %280 RDI=30 %120 RDI=20 %410 RDI=20 %1,740 RDI: 20 %
Per brioche290 RDI=110 %1,660 RDI=160 %690 RDI=110 %2,490 RDI=120 %10,420 RDI: 120 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, milk, egg, Gluten, leaven
How much will it cost?
  • For 2 brioches : 8.90 €
  • Per brioche : 4.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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