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.
12,1694.5/5 for 6 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in a cloth bag.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,695 Kcal or 19,657 Kj | 581 gr | 2,782 gr | 1,382 gr |
| 235 % | 224 % | 262 % | 209 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 391 Kcal or 1,637 Kj | 48 gr | 232 gr | 115 gr |
| 20 % | 19 % | 22 % | 17 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,348 Kcal or 9,831 Kj | 291 gr | 1,391 gr | 691 gr |
| 117 % | 112 % | 131 % | 105 % |
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: Eggs in brioche nests, Agen prune cake, Brioche feuilletée (flaky brioche), Nanterre brioche, Apple and Blackcurrant Brioche Pies, ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Moist cereal bars, Pear, grapefruit and pistachio tart, Succès praliné (praline meringue), Almond mug cake for Mary, Chocolate madeleines, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Mulled wine Belle-Plagne style, Peach and verbena feuilleté, Panettone, Rum babas, ... All |
 | Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Grapefruit moelleux, Chocolate mendiants, Calissons, Chocolate cream with a crunch, irish coffee mousse, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,6544.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.105,8555/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...256,758 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...75,3513.5/5 for 2 ratings 12 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...162,424 44/5 for 2 ratings 24 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email with anyone else.
Follow this recipe
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.
Post your comment or question