1,308 easy and fully explained recipes, with 26,227 photos and 77 videos

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.

33K 7 4.1

Last modified on: May 5^th 2019

Keywords for this recipe:Brioche Viennoiseries Pastry Bakery Dried fruits Chocolate Macaron Amonds Hazelnut

For 2 brioches, you will need:

1 100 g hazelnuts
2 500 g Brioche dough
3 100 g Candied grapefruit peel
4 100 g chocolate chips
5 100 g egg white
6 100 g caster sugar
7 150 g ground almonds
8 30 g flakeds almonds
9 20 g icing sugar
Total weight: 1,200 grams

Change these quantities to make: 1 brioche 2 brioches 4 brioches 6 brioches

Change measures: Metric

Metric weight Metric volumes

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.

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.

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.

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.

Stage 11 - 45 min.

Scatter with flaked almonds, then sprinkle with icing sugar.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 brioches : 8.82 €
Per brioche : 4.41 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Brioche feuilletée (flaky brioche), Nanterre brioche, Apple and Blackcurrant Brioche Pies, Flaky chocolate brioche, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Financier batter, Calissons, Apricot blancmange, Mirlitons, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Financier batter, Oat financiers for Louise, Mousse with two chocolates, Almond dacquoise, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Brioche dough, Apple Strudel, Apple charlotte with toasted brioche, Apple and almond gratin, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
675K 313.9 36 min. January 27^th 2017

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
204K4.5 1 hour 6 min. November 28^th 2010

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
190K4.9 2 hours 37 min. September 6^th 2017

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
240K5 1 hour 1 min. October 17^th 2018

Real home-made chips*

It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
392K5 1 hour 47 min. December 30^th 2019

News list of cooking-ez.com

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

Post your comment or question

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 e-mail address 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.