Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips.
Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
69 K 3.7/5 (9 reviews)
16 hours 50 min.
Easy
4 brioches
9 IngredientsLast modified on: May 5th 2019
For 4 brioches, you will need:
- 1
teaspoon hazelnuts - 2
4 cups + 3 tablespoons brioche dough - 3
1 cup candied grapefruit peel - 4
1 cup chocolate chips - 5
1 cup egg white - 6
1 cup caster sugar - 7
3 cups ground almonds - 8
2⁄3 cup flakeds almonds - 9
3 tablespoons icing sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 12 hours 50 min.
Resting: 3 hours
Cooking: 1 hour
All in all: 16 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 - 15 min.
Preheat the oven to 300°F (150°C).
Spread teaspoon hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Spread teaspoon hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Stage 2 - 30 min.
Prepare 4 cups + 3 tablespoons brioche dough. When made, add 1 cup candied grapefruit peel, 1 cup chocolate chips and the hazelnuts to the mixer bowl.
Stage 3 - 4 min.
Mix for a few more minutes until well mixed together.
Stage 4 - 1 hour
Cover with plastic film and leave to rest at room temperature for 1 hour.
Stage 5 - 12 hours
After this time, knock back the dough. Do this by lifting it and letting it fall back sharply into the bowl a couple of times.
Cover with plastic film again and leave the bowl in the fridge overnight.
Cover with plastic film again and leave the bowl in the fridge overnight.
Stage 6
Next day, your dough should be firm and risen.
Stage 7 - 4 min.
Cut into pieces of about 400 g.
Stage 8 - 2 hours
Roll these pieces into long rolls, the same length as your tins or moulds. Lay the dough in the tins (greased if they are not non-stick).
Cover with a plastic sheet and leave to rest in a warm place for 2 hours.
Cover with a plastic sheet and leave to rest in a warm place for 2 hours.
Stage 9 - 5 min.
The macaronade
In a large bowl mix 1 cup egg white, 1 cup caster sugar and 3 cups ground almonds.Your macaronade is ready.
Stage 10 - 4 min.
Preheat the oven to 360°F (180°C).
Spread the top of each brioche generously with half the macaronade.
Spread the top of each brioche generously with half the macaronade.
Stage 11 - 45 min.
Scatter with flaked almonds, then sprinkle with icing sugar.
Bake for 45 minutes.
Bake for 45 minutes.
Stage 12
Admire the fine "royal" look of your brioches...
Stage 13
Turn out the brioches and leave to cool on a wire rack.
Remarks
You can use other candied citrus peel, especially orange.
For the chocolate, the recipe suggests shavings or curls, which are easier to make, but you can use the same weight of chips or buttons.
For the chocolate, the recipe suggests shavings or curls, which are easier to make, but you can use the same weight of chips or buttons.
Keeping: Several days in a cloth bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,180 RDI=450 % | 6,640 RDI=630 % | 2,760 RDI=420 % | 9,950 RDI=500 % | 41,670 RDI: 500 % |
| Per 100 g | 50 RDI=20 % | 280 RDI=30 % | 120 RDI=20 % | 410 RDI=20 % | 1,740 RDI: 20 % |
| Per brioche | 290 RDI=110 % | 1,660 RDI=160 % | 690 RDI=110 % | 2,490 RDI=120 % | 10,420 RDI: 120 % |
How much will it cost?
- For 4 brioches : 17.75 €
- Per brioche : 4.45 €
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: Mini apricot and pistachio brioches, Galette de Fougerolles, Agen prune cake, Brioche galette, Apple and Blackcurrant Brioche Pies, ... See them all 13
Ground almonds
Like these other recipes: Crisp apricot and pistachio tart, Strawberry and rhubarb crumble, Soft chocolate-orange cake, Amaretti, Checkerboard biscuits, ... See them all 46
Egg white
Like these other recipes: Strawberry sorbet, Almond dacquoise, Cigarettes Russes (Piroulines), Mousse with two chocolates, Two-coloured chocolate-orange tart, ... See them all 52
Caster sugar
Like these other recipes: Like MaronSui's, Rice pudding with fruit and nuts, Almond macaroon cake, Confit of quinces in Macvin, Household cake (Gâteau de ménage), ... See them all 361
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011293 K4.7 55 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018405 K5 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010237 K5 2 hours 30 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010234 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.