Step by step recipe
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Stage 1 -
After preparing 500 g
, refridgerate for 1 or 2 hours or overnight, so that the dough becomes firm.
Then roll out dough (sprinkle generously with flour) into a large rectangle about 1 cm or 0.5 inch thick.
Stage 2 -
Put this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transfer operation.
Stage 3 -
Stage 4 -
Now your goal is to roll up the dough to form a cylinder.
It looks difficult, but in fact it's quite easy, thanks to the paper sheet. Use it to start rolling, without touching the dough, and so form the roll.
Continue until completely rolled up.
Stage 6 -
Put roll on a
, and refrigerate for about 2 hours, until the roll becomes quite firm.
Stage 7 -
After this time, remove roll from the fridge and with a large sharp knife, trimm off the ends to neaten.
Note: you can cook these bits later.
Stage 8 -
Then cut the roll into slices about 3 cm or 1.5 inches thick, and arrange them in a round
or tray, touching one touching another.
That's why firm dough is absolutely essential, otherwise the slices will squash during cutting.
Stage 9 -
Cover mould with a
, and leave in a warm place for 2 hours.
Stage 10 -
After this time, preheat oven to 180°C or 356°F.
top of cake.
Stage 11 -
Put in the oven for about 30 minutes.
Stage 12 -
10 min. Remarks
You can also put on the custard before rolling up: raisins, small pieces of dried apricot, chocolates chips, etc.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
Source Home made More recipes?This recipe use (among others)
Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Mini apricot and pistachio brioches, Pains briochés aux raisins, Brioche galette, Brioche royale, ... All Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Strawberry tart, Almond cream or frangipane, Pear and lime meringue pie, Fraisier (French strawberry cake), ... All Beaten egg: You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, "Psychedelic" sandwich bread, Lumberjack turnovers, Diamond biscuits, Agen prune cake, ... All News list of cooking-ez.com
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