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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.

110K 2 33 4.6

Last modified on: November 10^th 2013

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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

Change these quantities to make: 1 brioche 2 brioches 4 brioches 6 brioches

Change measures: Metric

Metric weight Metric volumes

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.

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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.

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.

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.

Preheat the oven to 390°F (200°C).

Glaze the brioche again and sprinkle with coarse sugar crystals.

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.

Remarks

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

Keeping

A few days wrapped in a cloth or fabric bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,576 Kcal or 10,785 Kj	118 gr	700 gr	435 gr
129 %	46 %	66 %	66 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
158 Kcal or 662 Kj	7 gr	43 gr	27 gr
8 %	3 %	4 %	4 %

Per brioche
Energetic value	Proteins	Carbohydrates	Fats
1,288 Kcal or 5,393 Kj	59 gr	350 gr	218 gr
64 %	23 %	33 %	33 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough

How much will it cost?

For 2 brioches : 5.88 €
Per brioche : 2.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Nanterre brioche, Agen prune cake, Mini apricot and pistachio brioches, Apple and Blackcurrant Brioche Pies, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Lemon tart, Hazelnut and orange cake, Fish petals, vegetables julienne, and beurre blanc, Lime meringue tart, ... All
	Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Liège waffles, Milk rolls, Grapefruit moelleux, Flaky brownie brioche, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Icelandic-style fish and vegetable pie, Kouign-amann brioche, Cashew-nut and Parmesan biscuits, Wiener Schnitzel, ... All

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Your 2 comments or questions on this recipe

Click on "brioche dough" in the list of ingredients (top of recipe).
Posted by jh november 13^th 2013 at 08:20 (n° 2)
This recipe look yummy. Where do I get the brioche dough. Don't know how to make it. Need actual recipe.
Posted by Lina november 13^th 2013 at 04:39 (n° 1)

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