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.
63,914 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
How long does it take?
Time required for this recipe:
Keeping: A few days wrapped in a cloth or fabric bag.
| 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 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: Apple and Blackcurrant Brioche Pies, Pains briochés aux raisins, Morteau sausage rolled brioche, Chinois, Brioche Tatin, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Breton galettes (pancakes), Pistachio cream, Kugelhof for Nanou, Crêpes Suzette, Du Barry soup, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Cramique, Chouquettes, Liège waffles, Benoîton, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Vol-au-vent cases, Beef Wellington, Small foie gras pasties, Koulibiak in pie dish, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.