This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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
Her unique shape is made from small balls of dough put in a mould
298 K 4.1/5 (57 reviews)697687
Last modified on: October 21th 2026
For 1 brioche, you will need:
- 1
400 g brioche dough - 2
30 g beaten egg - Total weight: 430 grams
Times for this recipe
Preparation
20 min.
Resting
2 hours 10 min.
All in all
2 hours 30 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
Step 1 - ⌛ 10 min.
The day before, prepare the brioche dough.
Next day, cut dough into 40 g pieces. Make balls with these dough pieces.
You need about 10 balls to make your brioche, according to the size of your mould or tin.
Next day, cut dough into 40 g pieces. Make balls with these dough pieces.
You need about 10 balls to make your brioche, according to the size of your mould or tin.
Step 2 - ⌛ 2 min.
Put balls in your mould or tin.
Step 4 - ⌛ 2 min.
After this time, brioche should have double volume or about.
Preheat oven to 180°C or 356°F.
Glaze top of brioche a second time.
Preheat oven to 180°C or 356°F.
Glaze top of brioche a second time.
Step 5 - ⌛ 40 min.
Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries.
Step 6 - ⌛ 2 min.
Unmould as soon as it is out the oven, and let cool on a wire rack.
Remarks
You can sprinkle the brioche before cooking with some caster sugar, it will be slightly crisp on the top.
Keeping: Several days in a towel bag.
Source: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 9 g RDI=14 % | 37 g RDI=14 % | 19 g RDI=27 % | 359 kcal RDI=18 % | 1,503 kJ RDI=18 % |
| Whole recipe | 40 g RDI=61 % | 160 g RDI=60 % | 83 g RDI=114 % | 1,544 kcal RDI=77 % | 6,464 kJ RDI=77 % |
How much will it cost?
For 1 brioche
1.45 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
121 K 15 50 min.
Eggs Arsène
Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.
72 K5 1 hour 5 min.
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
299 K3.8 2 hours 20 min.
Clementine-chestnuts brioche perdue
Like a French toast recipe, but with brioche, dipped in chestnut cream, and served with a delicious clementine syrup.
4,448 35 min.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example:
Beaten egg
You can get more informations, or check-out other recipes which use it, for example:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-15
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.