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.
62,791 24.6/5 for 32 ratings
Last modified on: November 10th 2013
For 2 brioches, you will need:
- 1
1 kg 250 g Brioche dough - 2
200 g butter - 3
150 g Pearl sugar - 4
30 g beaten egg - Total weight: 1,630 grams
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Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 49 min. | 2 hours 30 min. | 30 min. | 3 hours 49 min. |
Keeping:
A few days wrapped in a cloth or fabric 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?
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
How much will it cost?
- For 2 brioches : 5.65 €
- Per brioche : 2.83 €
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 royale, Morteau sausage rolled brioche, Sausage in brioche, Brioche Tatin, Snails in a brioche, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Provençal colombier for Pentecost, Grandma Solange's biscuits, Cod loin with saffron, Quail egg canapés, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Grapefruit moelleux, Cramique, Benoîton, Milk rolls, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Flaky brownie brioche, Agen prune cake, Epiphany galette, Galette de Fougerolles, ... All |
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