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Brioche feuilletée (flaky brioche)


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.
63,064 24.6/5 for 32 ratings
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Last modified on: November 10th 2013

For 2 brioches, you will need:

How long does it take?

Time required
PreparationRestingCookingStart 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

% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Snails in a brioche, Eggs in brioche nests, Apple and Blackcurrant Brioche Pies, Sausage in brioche, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, French onion soup, Chocolate mousse, Bechamel sauce, Nonettes, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Grapefruit moelleux, Mouna, Milk rolls, St Tropez tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Morteau sausage rolled brioche, Cochelin d'Evreux, French croissants, Pecan fruit rolls , ... All

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