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.
Needless to say, this is very rich and quite irresistible.
Last modified on: October 25th 2026
For 2 brioches, you will need:
- 1
1 kg 250 g brioche dough - 2
200 g butter - 3
150 g Pearl sugar - 4
30 g beaten egg - Total weight: 1,630 grams
Times for this recipe
Preparation
50 min.
Resting
2 hours 30 min.
Cooking
30 min.
All in all
3 hours 50 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.
Roll out 200 g butter in a sheet of plastic . Tap it with a rolling pin to shape into a square about 20x20 cm (8x8 inches).
See the French croissants recipe for how to do this.
See the French croissants recipe for how to do this.
Step 2 - ⌛ 5 min.
Roll 1 kg 250 g brioche dough out into a large rectangle the same width as the butter and twice as long.
Step 3 - ⌛ 3 min.
Take butter out of the plastic sheet and lay it on the brioche dough.
Step 4 - ⌛ 3 min.
Fold the dough over and make a quarter turn.
Step 5 - ⌛ 5 min.
Roll out again.
Step 6 - ⌛ 3 min.
Scatter coarse sugar crystals (or crushed sugar cubes) over the dough and roll over these to embed them into the dough.
Step 7 - ⌛ 3 min.
Fold the dough over in three.
Step 8 - ⌛ 3 min.
Scatter more sugar over and roll in.
Step 9 - ⌛ 30 min.
Fold the dough over in half. You have now given the dough a "double turn or "wallet turn".
Cool the dough for 30 minutes in the fridge or 15 minutes in the freezer, then repeat steps 5 to 9 to give a second double turn.
Cool the dough for 30 minutes in the fridge or 15 minutes in the freezer, then repeat steps 5 to 9 to give a second double turn.
Step 10 - ⌛ 5 min.
Roll out the dough for the last time into a long rectangle 20 cm (8 inches) wide.
Step 11 - ⌛ 3 min.
Cut in half lengthways.
Step 12 - ⌛ 3 min.
Roll each piece of dough up like a snail and place in a tin or mould.
Step 13 - ⌛ 2 hours
Glaze, cover with a plastic sheet and leave to rest for 2 hours at room temperature.
Step 14 - ⌛ 3 min.
Step 15 - ⌛ 30 min.
Bake for about 30 minutes until the crust of the brioche is nice and golden brown.
When you cut it open, you will see how the layers of butter have created air pockets. With the caramelized sugar around the outside, this is simply divine.
When you cut it open, you will see how the layers of butter have created air pockets. With the caramelized sugar around the outside, this is simply divine.
Remarks
Some high-class restaurants serve brioche feuilletée made with wild mushrooms rather than sugar.
Keeping: A few days wrapped in a cloth or fabric 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 | 7 g RDI=11 % | 40 g RDI=15 % | 26 g RDI=35 % | 420 kcal RDI=21 % | 1,759 kJ RDI=21 % |
| Per brioche | 59 g RDI=91 % | 325 g RDI=123 % | 211 g RDI=289 % | 3,425 kcal RDI=171 % | 14,338 kJ RDI=171 % |
| Whole recipe | 118 g RDI=181 % | 650 g RDI=245 % | 421 g RDI=577 % | 6,849 kcal RDI=342 % | 28,677 kJ RDI=342 % |
How much will it cost?
For 2 brioches
6.05 €
Per brioche
3.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example:
Butter
Like these other recipes:
Pearl sugar
Like these other recipes:
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.
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.
The 2 comments already posted on this recipe