Cooking-ez.com

954 easy and fully explained recipes, with 20,547 photos and 77 videos


Nanterre brioche

Nanterre brioche

This is the classic, but delicious, brioche recipe that you can find in any good baker's.

Her unique shape is made from small balls of dough put in a mould

204,175 4.1/5

Grade this recipe :

Last modified on: September 10th 2018

For 1 brioche, you will need:

How long does it take?

PreparationRestingStart to finish
16 min.2 hours 10 min.2 hours 26 min.
Preservation: Several days in a towel bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Nanterre brioche : Photo of step #1The day before, prepare the brioche dough.

Next day, cut dough into 40 g pieces. Make balls with these dough pieces.

You need about 10 balls to make your brioche, according to the size of your mould or tin.
10 min.
2 Nanterre brioche : Photo of step #2Put balls in your mould or tin. 2 min.
3 Nanterre brioche : Photo of step #3Glaze top of brioche.

Leave in a warm place to rise for 1.5 hour.
1 hour 30 min.
4 Nanterre brioche : Photo of step #4After this time, brioche should have double volume or about.

Preheat oven to 180°C or 356°F.

Glaze top of brioche a second time.
2 min.
5 Nanterre brioche : Photo of step #5Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries. 40 min.
6 Nanterre brioche : Photo of step #6Unmould as soon as it is out the oven, and let cool on a wire rack. 2 min.

Remarks

You can sprinkle the brioche before cooking with some caster sugar, it will be slightly crisp on the top.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
152339 gr156 gr83 gr
76 %15 %15 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
3549 gr36 gr19 gr
18 %3 %3 %3 %
% 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?

For 1 brioche : 1.27 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 3

Eggs Arsène
Eggs Arsène
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Snails in a brioche, Mini apricot and pistachio brioches, Brioche galette, St Tropez tart, ... [All]
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Old style brioche, Vegetable pie, Cochelin d'Evreux, Snails in a brioche, ... [All]

visitors have also looked at

Fruit crumble
Fruit crumble
4 pears salad with vanilla
4 pears salad with vanilla
Finger biscuits
Finger biscuits
Sesame fried scampi
Sesame fried scampi
French croissants
French croissants

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 4 people already do)

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page