Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips.
Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
19,0594.1/5 for 7 ratings
Grade this recipe: Last modified on: May 5th 2019
For 2 brioches, you will need:
- 0
100 g hazelnuts - 1
500 g Brioche dough - 2
100 g Candied grapefruit peel - 3
100 g chocolate chips - 4
100 g egg white - 5
100 g caster sugar - 6
150 g ground almonds - 7
30 g flaked almonds - 8
20 g icing sugar - Total weight: 1,200 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 47 min. | 3 hours | 1 hour | 16 hours 47 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 - 15 min.
Preheat the oven to 300°F (150°C).
Spread 100 g hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Spread 100 g hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Stage 2 - 30 min.
Prepare 500 g Brioche dough. When made, add 100 g Candied grapefruit peel, 100 g chocolate chips and the hazelnuts to the mixer bowl.
Stage 3 - 4 min.
Mix for a few more minutes until well mixed together.
Stage 4 - 1 hour
Cover with plastic film and leave to rest at room temperature for 1 hour.
Stage 5 - 12 hours
After this time, knock back the dough. Do this by lifting it and letting it fall back sharply into the bowl a couple of times.
Cover with plastic film again and leave the bowl in the fridge overnight.
Cover with plastic film again and leave the bowl in the fridge overnight.
Stage 6
Next day, your dough should be firm and risen.
Stage 7 - 4 min.
Cut into pieces of about 400 g.
Stage 8 - 2 hours
Roll these pieces into long rolls, the same length as your tins or moulds. Lay the dough in the tins (greased if they are not non-stick).
Cover with a plastic sheet and leave to rest in a warm place for 2 hours.
Cover with a plastic sheet and leave to rest in a warm place for 2 hours.
Stage 9 - 5 min.
The macaronade
In a large bowl mix 100 g egg white, 100 g caster sugar and 150 g ground almonds.Your macaronade is ready.
Stage 10 - 4 min.
Preheat the oven to 360°F (180°C).
Spread the top of each brioche generously with half the macaronade.
Spread the top of each brioche generously with half the macaronade.
Stage 11 - 45 min.
Scatter with flaked almonds, then sprinkle with icing sugar.
Bake for 45 minutes.
Bake for 45 minutes.
Stage 12
Admire the fine "royal" look of your brioches...
Stage 13
Turn out the brioches and leave to cool on a wire rack.
Remarks
You can use other candied citrus peel, especially orange.
For the chocolate, the recipe suggests shavings or curls, which are easier to make, but you can use the same weight of chips or buttons.
For the chocolate, the recipe suggests shavings or curls, which are easier to make, but you can use the same weight of chips or buttons.
Keeping:
Several days in a cloth bag.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,005 Kcal or 12,581 Kj | 101 gr | 457 gr | 287 gr |
| 150 % | 39 % | 43 % | 43 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 250 Kcal or 1,047 Kj | 8 gr | 38 gr | 24 gr |
| 13 % | 3 % | 4 % | 4 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,503 Kcal or 6,293 Kj | 51 gr | 229 gr | 144 gr |
| 75 % | 19 % | 22 % | 22 % |
How much will it cost?
- For 2 brioches : 8.82 €
- Per brioche : 4.41 €
Note : These prices are only approximate.
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: Pains briochés aux raisins, Morteau sausage rolled brioche, Brioche Tatin, St Tropez tart, Eggs in brioche nests, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Chestnut moelleux, Moist chocolate cake, Crust for tea, Sicilian Epiphany Pie, ... All |
 | Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate mendiants, Grapefruit moelleux, Chocolate thins with toasted nuts, Chocolate cream with a crunch, irish coffee mousse, Calissons, ... All |
 | Chocolate chips: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, ... All |
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