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.
113K 2 33 4.6
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Last modified on: November 10th 2013

Keywords for this recipe:
For 2 brioches, you will need:

Change these quantities to make: 1 brioche 2 brioches 4 brioches 6 brioches
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
49 min.2 hours 30 min.30 min.3 hours 49 min.
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Step by step recipe


Stage 1 - 10 min.
Brioche feuilletée (flaky brioche)
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.

Stage 2 - 5 min.
Brioche feuilletée (flaky brioche)
Roll 1 kg 250 g Brioche dough out into a large rectangle the same width as the butter and twice as long.

Stage 3 - 3 min.
Brioche feuilletée (flaky brioche)
Take butter out of the plastic sheet and lay it on the brioche dough.

Stage 4 - 3 min.
Brioche feuilletée (flaky brioche)
Fold the dough over and make a quarter turn.

Stage 5 - 5 min.
Brioche feuilletée (flaky brioche)
Roll out again.

Stage 6 - 3 min.
Brioche feuilletée (flaky brioche)
Scatter coarse sugar crystals (or crushed sugar cubes) over the dough and roll over these to embed them into the dough.

Stage 7 - 3 min.
Brioche feuilletée (flaky brioche)
Fold the dough over in three.

Stage 8 - 3 min.
Brioche feuilletée (flaky brioche)
Scatter more sugar over and roll in.

Stage 9 - 30 min.
Brioche feuilletée (flaky brioche)
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.

Stage 10 - 5 min.
Brioche feuilletée (flaky brioche)
Roll out the dough for the last time into a long rectangle 20 cm (8 inches) wide.

Stage 11 - 3 min.
Brioche feuilletée (flaky brioche)
Cut in half lengthways.

Stage 12 - 3 min.
Brioche feuilletée (flaky brioche)
Roll each piece of dough up like a snail and place in a tin or mould.

Stage 13 - 2 hours
Brioche feuilletée (flaky brioche)
Glaze, cover with a plastic sheet and leave to rest for 2 hours at room temperature.

Stage 14 - 3 min.
Brioche feuilletée (flaky brioche)
Preheat the oven to 390°F (200°C).

Glaze the brioche again and sprinkle with coarse sugar crystals.

Stage 15 - 30 min.
Brioche feuilletée (flaky brioche)
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.
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
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,576 Kcal or 10,785 Kj118 gr700 gr435 gr
129 %46 %66 %66 %
Per 100 g
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj7 gr43 gr27 gr
8 %3 %4 %4 %
Per brioche
Energetic valueProteins CarbohydratesFats
1,288 Kcal or 5,393 Kj59 gr350 gr218 gr
64 %23 %33 %33 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 2 brioches : 5.04 £
  • Per brioche : 2.52 £

Change currency:

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 doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Morteau sausage rolled brioche, 3-fruit brioche loaf, Nanterre brioche, Eggs in brioche nests, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Brownies, Puff or flaky pastry (pâte feuilletée), Tenderloin steaks marinated in red wine with rosemary, Leek and broccoli "à la flamande", Gratin of chicken with rice and sautéed mushrooms, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, St Tropez tart, Liège waffles, Chouquettes, Cramique, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Pecan fruit rolls , Pains briochés aux raisins, Lumberjack turnovers, 3-fruit brioche loaf, ... All
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Your 2 comments or questions on this recipe
  • Click on "brioche dough" in the list of ingredients (top of recipe).
    Posted by jh november 13th 2013 at 08:20 (n° 2)
  • This recipe look yummy. Where do I get the brioche dough. Don't know how to make it. Need actual recipe.
    Posted by Lina november 13th 2013 at 04:39 (n° 1)
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