Brioche feuilletée (flaky brioche)

Step by step recipe:

  1. 10 min.Brioche feuilletée (flaky brioche) : Photo of step #1
    Roll out 200 g butter in a sheet of plastic . Tap it with a rolling pin to shape into a square about 20x20 cm (8x8 inches).

    See the French croissants recipe for how to do this.
  2. 5 min.Brioche feuilletée (flaky brioche) : Photo of step #2
    Roll 1 kg 250 g Brioche dough out into a large rectangle the same width as the butter and twice as long.
  3. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #3
    Take butter out of the plastic sheet and lay it on the brioche dough.
  4. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #4
    Fold the dough over and make a quarter turn.
  5. 5 min.Brioche feuilletée (flaky brioche) : Photo of step #5
    Roll out again.
  6. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #6
    Scatter coarse sugar crystals (or crushed sugar cubes) over the dough and roll over these to embed them into the dough.
  7. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #7
    Fold the dough over in three.
  8. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #8
    Scatter more sugar over and roll in.
  9. 30 min.Brioche feuilletée (flaky brioche) : Photo of step #9
    Fold the dough over in half. You have now given the dough a "double turn or "wallet turn".

    Cool the dough for 30 minutes in the fridge or 15 minutes in the freezer, then repeat steps 5 to 9 to give a second double turn.
  10. 5 min.Brioche feuilletée (flaky brioche) : Photo of step #10
    Roll out the dough for the last time into a long rectangle 20 cm (8 inches) wide.
  11. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #11
    Cut in half lengthways.
  12. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #12
    Roll each piece of dough up like a snail and place in a tin or mould.
  13. 2 hoursBrioche feuilletée (flaky brioche) : Photo of step #13
    Glaze with beaten egg using a brush, cover with a plastic sheet and leave to rest for 2 hours at room temperature.
  14. 3 min.Brioche feuilletée (flaky brioche) : Photo of step #14
    Preheat the oven to 390°F (200°C).

    Glaze the brioche again and sprinkle with coarse sugar crystals.
  15. 30 min.Brioche feuilletée (flaky brioche) : Photo of step #15
    Bake for about 30 minutes until the crust of the brioche is nice and golden brown.

    When you cut it open, you will see how the layers of butter have created air pockets. With the caramelized sugar around the outside, this is simply divine.

Remarks:

Some high-class restaurants serve brioche feuilletée made with wild mushrooms rather than sugar.

Source:

Home made.

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