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: Nanterre brioche, Apple and Blackcurrant Brioche Pies, Brioche royale, Galette de Fougerolles, 3-fruit brioche loaf, ... See them all 13
Butter
Like these other recipes: Puff or flaky pastry (pâte feuilletée), Baked apples from St Aubin le Vertueux, Little apple and verbena tarts, Loaf for "les filles'", Almond macaroon cake, ... See them all 495
Pearl sugar
Like these other recipes: St Tropez tart, Flaky brownie brioche, Mouna, Grapefruit moelleux, Cramique, ... See them all 9
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, Kouign-amann brioche, Chocolate rolls (petits pains), Galette berrichone, Milk rolls, ... See them all 80
Other recipes you may also like
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012198 K4.3 45 min.
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit. March 24th 2013138 K4.3 2 hours 35 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017543 K4.3 2 hours 40 min.
Oriane's tuna rillettes
Quick to make, delicious as an aperitif. February 21th 2011212 K5 20 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011369 K4.3 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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