This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
3 hours 50 min.
Average
5.90 €
2 brioches
4 IngredientsLast modified on: November 10th 2013
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.
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
Stage 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.
Stage 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.
Stage 3 - ⌛ 3 min.
Take butter out of the plastic sheet and lay it on the brioche dough.
Stage 4 - ⌛ 3 min.
Fold the dough over and make a quarter turn.
Stage 5 - ⌛ 5 min.
Roll out again.
Stage 6 - ⌛ 3 min.
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.
Fold the dough over in three.
Stage 8 - ⌛ 3 min.
Scatter more sugar over and roll in.
Stage 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.
Stage 10 - ⌛ 5 min.
Roll out the dough for the last time into a long rectangle 20 cm (8 inches) wide.
Stage 11 - ⌛ 3 min.
Cut in half lengthways.
Stage 12 - ⌛ 3 min.
Roll each piece of dough up like a snail and place in a tin or mould.
Stage 13 - ⌛ 2 hours
Glaze, cover with a plastic sheet and leave to rest for 2 hours at room temperature.
Stage 14 - ⌛ 3 min.
Stage 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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,310 RDI=500 % | 6,480 RDI=610 % | 3,150 RDI=480 % | 7,190 RDI=360 % | 30,110 RDI: 360 % |
| Per 100 g | 80 RDI=30 % | 400 RDI=40 % | 190 RDI=30 % | 440 RDI=20 % | 1,850 RDI: 20 % |
| Per brioche | 650 RDI=250 % | 3,240 RDI=310 % | 1,570 RDI=240 % | 3,600 RDI=180 % | 15,060 RDI: 180 % |
How much will it cost?
- For 2 brioches : 6.05 €
- Per brioche : 3.05 €
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 dough
You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Flaky chocolate brioche, Brioche galette, Mini apricot and pistachio brioches, 3-fruit brioche loaf, ... See them all 13
Butter
Like these other recipes: Apple and whisky crumble, Marchand de vin sauce, How to fry eggs well, Green and red salad with sardines and eggs mimosa, Little lemon biscuits, ... See them all 490
Pearl sugar
Like these other recipes: Mouna, Milk rolls, Liège waffles, Grapefruit moelleux, Chouquettes, ... See them all 9
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Croissant dough apples, 3-fruit brioche loaf, Cramique, Small cheese and bacon rolls , Gisèle's Pasties, ... See them all 80
Other recipes you may also like
Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms. May 10th 202357 K 20 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg. February 21th 2011348 K5 55 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019465 K 24.5 6 hours 50 min.
Raspberry muffins
Delicious when still warm. February 21th 2011318 K5 45 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust... October 30th 2015428 K 53.2 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 3 people already do)
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.
The 2 comments already posted on this recipe