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.
Last modified on: November 10th 2013
Keywords for this recipe: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
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 % |
How much will it cost?
- For 2 brioches : 5.88 €
- Per brioche : 2.94 €
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: Agen prune cake, Apple and Blackcurrant Brioche Pies, Chinois, Sausage in brioche, Brioche royale, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Naan, Victoria pineapple and lime tarts, Tarte à l'coloche, Leek and egg frichti, ... All |
 | Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Flaky brownie brioche, St Tropez tart, Mouna, Benoîton, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Lumberjack turnovers, Sicilian Epiphany Pie, Caramelised apple pie, Kouign-amann brioche, ... 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 13th 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 13th 2013 at 04:39 (n° 1)
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