Brioche feuilletée (flaky brioche)
For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness.
Needless to say, this is very rich and quite irresistible.
Needless to say, this is very rich and quite irresistible.
86,897 24.6/5 for 33 ratings
Grade this recipe: Last modified on: November 10th 2013
For 2 brioches, you will need:
- 0
1 kg 250 g Brioche dough - 1
200 g butter - 2
150 g Pearl sugar - 3
30 g beaten egg - Total weight: 1,630 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 49 min. | 2 hours 30 min. | 30 min. | 3 hours 49 min. |
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?
Keeping:
A few days wrapped in a cloth or fabric bag.Step by step recipe
Stage 1 - 10 min.
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.
See the French croissants recipe for how to do this.
Stage 2 - 5 min.
Roll 1 kg 250 g Brioche dough out into a large rectangle the same width as the butter and twice as long.
Stage 3 - 3 min.
Take butter out of the plastic sheet and lay it on the brioche dough.
Stage 4 - 3 min.
Fold the dough over and make a quarter turn.
Stage 5 - 5 min.
Roll out again.
Stage 6 - 3 min.
Scatter coarse sugar crystals (or crushed sugar cubes) over the dough and roll over these to embed them into the dough.
Stage 7 - 3 min.
Fold the dough over in three.
Stage 8 - 3 min.
Scatter more sugar over and roll in.
Stage 9 - 30 min.
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.
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.
Stage 10 - 5 min.
Roll out the dough for the last time into a long rectangle 20 cm (8 inches) wide.
Stage 11 - 3 min.
Cut in half lengthways.
Stage 12 - 3 min.
Roll each piece of dough up like a snail and place in a tin or mould.
Stage 13 - 2 hours
Glaze, cover with a plastic sheet and leave to rest for 2 hours at room temperature.
Stage 14 - 3 min.
Stage 15 - 30 min.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,538 Kcal or 10,626 Kj | 106 gr | 663 gr | 410 gr |
| 127 % | 41 % | 63 % | 62 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 156 Kcal or 653 Kj | 6 gr | 41 gr | 25 gr |
| 8 % | 2 % | 4 % | 4 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,269 Kcal or 5,313 Kj | 53 gr | 331 gr | 205 gr |
| 63 % | 20 % | 31 % | 31 % |
How much will it cost?
- For 2 brioches : 5.88 €
- Per brioche : 2.94 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Mini apricot and pistachio brioches, Galette de Fougerolles, Chinois, St Tropez tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Sausage mushroom and cheese crumble, French onion soup, Moist cereal bars, Caramelized pear custard tart, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Cramique, Liège waffles, St Tropez tart, Benoîton, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Pecan fruit rolls , Yvetot Douillons, Old style brioche, Cochelin d'Evreux, ... All |
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