List of recipes using "Viennoiserie": 16 recipes

[Apple and Blackcurrant Brioche Pies]
Apple and Blackcurrant Brioche Pies
These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.
8,5074.5/5 for 2 ratings 2 hours 55 min.
[Brioche Tatin]
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
15,0843.7/5 for 18 ratings 3 hours 21 min.
[Chinois]
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
93,616 24.7/5 for 13 ratings 5 hours 29 min.
[Nanterre brioche]
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
66,2863.8/5 for 17 ratings 2 hours 26 min.
[Brioche feuilletée (flaky brioche)]
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.
27,997 24.6/5 for 21 ratings 3 hours 49 min.
[Brioche royale]
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.
2,605 16 hours 47 min.
[Chocolate rolls (petits pains)]
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
107,1354.6/5 for 18 ratings 5 hours 27 min.
[Cramique]
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
6,152 13 hours 55 min.
[French croissants]
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
105,834 24.9/5 for 7 ratings 2 hours 34 min.
[Mini apricot and pistachio brioches]
Mini apricot and pistachio brioches
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
8,2884.1/5 for 20 ratings 18 min.
[Nantes Tourton]
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
11,5574.3/5 for 15 ratings 7 hours 34 min.
[Old style brioche]
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
66,5794.6/5 for 14 ratings 14 hours 6 min.
[Pogne de Romans]
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
4,6434.5/5 for 2 ratings 1 day 17 hours 38 min.
[Rolled chestnut and apple brioche]
Rolled chestnut and apple brioche
This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
6,034 24/5 for 12 ratings 15 hours 52 min.
[Brioche dough]
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
118,030 44.2/5 for 6 ratings 14 hours 27 min.
[How to prepare egg glaze]
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
45,9874.7/5 for 3 ratings 2 min.

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