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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.

133 K 2× 4.6/5 (33 reviews)

3 hours 50 min. difficulté

Average

5.90 €

1 brioche

4 Ingredients

Last modified on: November 10^th 2013

For this recipe: I want to make it (528×) I made it (535×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 brioche, you will need:

1 625 g brioche dough
2 100 g butter
3 75 g Pearl sugar
4 15 g beaten egg
Total weight: 815 grams

Change these quantities to make:

1 brioche 2 brioches 4 brioches 6 brioches

Change measures:

Metric

Metric weight Metric volumes

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

Stage 1 - 10 min.

Roll out 100 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.

Roll 625 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.

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.

Preheat the oven to 390°F (200°C).

Glaze the brioche again and sprinkle with coarse sugar crystals.

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.

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	650 RDI=250 %	3,240 RDI=310 %	1,570 RDI=240 %	3,600 RDI=180 %	15,060 RDI: 180 %
Per 100 g	80 RDI=30 %	400 RDI=40 %	190 RDI=30 %	440 RDI=20 %	1,850 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 1 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.

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The 2 comments already posted on this recipe

Click on "brioche dough" in the list of ingredients (top of recipe).
Posted by jh november 13^th 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 13^th 2013 at 04:39 n° 1

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