This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
80 K 3.7/5 (9 reviews)
16 hours 50 min.
Easy
8.85 €
2 brioches
9 IngredientsLast modified on: May 5th 2019
For 2 brioches, you will need:
- 1
100 g hazelnuts - 2
500 g brioche dough - 3
100 g candied grapefruit peel - 4
100 g chocolate chips - 5
100 g egg white - 6
100 g caster sugar - 7
150 g ground almonds - 8
30 g flakeds almonds - 9
20 g icing sugar - Total weight: 1,200 grams
Times for this recipe
Preparation: 12 hours 50 min.
Resting: 3 hours
Cooking: 1 hour
All in all: 16 hours 50 min.
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.
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.
Spread 100 g hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Stage 2 - ⌛ 30 min.
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.
Mix for a few more minutes until well mixed together.
Stage 4 - ⌛ 1 hour
Cover with plastic film and leave to rest at room temperature for 1 hour.
Stage 5 - ⌛ 12 hours
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.
Cover with plastic film again and leave the bowl in the fridge overnight.
Stage 6
Next day, your dough should be firm and risen.
Stage 7 - ⌛ 4 min.
Cut into pieces of about 400 g.
Stage 8 - ⌛ 2 hours
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.
Cover with a plastic sheet and leave to rest in a warm place for 2 hours.
Stage 9 - ⌛ 5 min.
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.
Preheat the oven to 360°F (180°C).
Spread the top of each brioche generously with half the macaronade.
Spread the top of each brioche generously with half the macaronade.
Stage 11 - ⌛ 45 min.
Scatter with flaked almonds, then sprinkle with icing sugar.
Bake for 45 minutes.
Bake for 45 minutes.
Stage 12
Admire the fine "royal" look of your brioches...
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.
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 recipe | 590 RDI=230 % | 3,320 RDI=310 % | 1,380 RDI=210 % | 4,980 RDI=250 % | 20,840 RDI: 250 % |
| Per 100 g | 50 RDI=20 % | 280 RDI=30 % | 120 RDI=20 % | 410 RDI=20 % | 1,740 RDI: 20 % |
| Per brioche | 290 RDI=110 % | 1,660 RDI=160 % | 690 RDI=110 % | 2,490 RDI=120 % | 10,420 RDI: 120 % |
How much will it cost?
- For 2 brioches : 8.90 €
- Per brioche : 4.45 €
Change currency:
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)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Brioche galette, St Tropez tart, Agen prune cake, 3-fruit brioche loaf, ... See them all 13
Ground almonds
Like these other recipes: Apple and almond gratin, Chocolate madeleines, Apricot blancmange, Checkerboard biscuits, Financier batter, ... See them all 47
Caster sugar
Like these other recipes: Basic cake batter - the French way, Checkerboard biscuits, Confectioner's custard (Crème pâtissière, or French pastry cream), Apple Strudel, Dandelion flower jelly, ... See them all 375
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Grapefruit moelleux, Calissons, Chocolate mendiants, Chocolate orangettes for Erika, ... See them all 6
Other recipes you may also like
Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels. July 12th 202348 K 4 hours 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025317 K 24.5 3 hours 8 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020340 K5 2 hours 25 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011549 K4.6 1 hour 35 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018280 K 24.7 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.