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
4 brioches
4 IngredientsLast modified on: November 10th 2013
For 4 brioches, you will need:
- 1
2 kgs 500 g brioche dough - 2
400 g butter - 3
300 g Pearl sugar - 4
60 g beaten egg - Total weight: 3,260 grams
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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 400 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 2 kgs 500 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 | 2,620 RDI=1,010 % | 12,950 RDI=1,220 % | 6,300 RDI=950 % | 14,390 RDI=720 % | 60,230 RDI: 720 % |
| 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 4 brioches : 12.05 €
- Per brioche : 3.05 €
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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: Agen prune cake, Brioche royale, Nanterre brioche, Chinois, Brioche galette, ... See them all 13
Butter
Like these other recipes: Sautéd broccoli with ham, Sicilian Epiphany Pie, Leek and egg frichti, Oaty walnut cake , Gratin of potatoes with morels and yellow wine, ... See them all 476
Pearl sugar
Like these other recipes: St Tropez tart, Chouquettes, Liège waffles, Benoîton, Mouna, ... See them all 9
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Rustic chicken and mushroom pie, Epiphany galette, Toasted-flour biscuits, Galette de Fougerolles, ... See them all 80
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