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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.

81,381 24.6/5 for 32 ratings

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Last modified on: November 10^th 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

Change those ingredients for: 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.

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?

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Step by step recipe

Stage 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.

Stage 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.

Stage 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.

Stage 4 - 3 min.

Brioche feuilletée (flaky brioche) : Photo of step #4

Fold the dough over and make a quarter turn.

Stage 5 - 5 min.

Brioche feuilletée (flaky brioche) : Photo of step #5

Roll out again.

Stage 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.

Stage 7 - 3 min.

Brioche feuilletée (flaky brioche) : Photo of step #7

Fold the dough over in three.

Stage 8 - 3 min.

Brioche feuilletée (flaky brioche) : Photo of step #8

Scatter more sugar over and roll in.

Stage 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.

Stage 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.

Stage 11 - 3 min.

Brioche feuilletée (flaky brioche) : Photo of step #11

Cut in half lengthways.

Stage 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.

Stage 13 - 2 hours

Brioche feuilletée (flaky brioche) : Photo of step #13

Glaze, cover with a plastic sheet and leave to rest for 2 hours at room temperature.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,663 Kcal or 27,897 Kj	106 gr	638 gr	410 gr
333 %	41 %	60 %	62 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
409 Kcal or 1,712 Kj	6 gr	39 gr	25 gr
20 %	2 %	4 %	4 %

Per brioche
Energetic value	Proteins	Carbohydrates	Fats
3,332 Kcal or 13,950 Kj	53 gr	319 gr	205 gr
167 %	20 %	30 %	31 %

% 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).

How much will it cost?

For 2 brioches : 5.65 €
Per brioche : 2.83 €

Note : These prices are only approximate

Change currency:

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, Chinois, Pains briochés aux raisins, Nanterre brioche, Eggs in brioche nests, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, Chicken Brussels pie, Lemon and grated apple tart, Aperitif rolls, Paimpol salad, ... All
	Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Mouna, Flaky brownie brioche, Cramique, Milk rolls, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Elsa's Comtoise galette, Small foie gras pasties, Chinois, Pecan fruit rolls , ... 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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