1,447 easy and fully explained recipes, with +66K photos and 78 videos

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.

118K 2× 4.6/5 based on 33 reviews

Last modified on: November 10^th 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

Change these quantities to make:

1 brioche 2 brioches 4 brioches 6 brioches

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 49 min.

Resting: 2 hours 30 min.

Cooking: 30 min.

All in all: 3 hours 49 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1,310 500 %	6,480 610 %	3,150 480 %	7,190 360 %	30,110 360 %
Per 100 g	80 30 %	400 40 %	190 30 %	440 20 %	1,850 20 %
Per brioche	650 250 %	3,240 310 %	1,570 240 %	3,600 180 %	15,060 180 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 2 brioches : 6.01 €
Per brioche : 3.01 €

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)

Other recipes you may also like

Chilli chicken and spinach gratin

A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.
May 23^th 202133K 1 hour 35 min.

Sandwich bread

Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24^th 2017344K3.9 3 hours 26 min.

Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
May 10^th 202351K3.9 54 min.

Little blackcurrant and vineyard peach sablé tarts

Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..
August 12^th 202027K 4 hours 19 min.

Radish and mushroom salad

This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
May 10^th 202337K 19 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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

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.