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Brioche royale

Name: Brioche royale
Prep time: 15 h 47 min
Cook time: 1 h
Total time: 16 h 47 min
Yield: 2 brioches
Cuisine: French
Ingredients: 100 g whole hazelnuts; 500 g brioche dough; 100 g candied grapefruit peel; 100 g chocolate chips; 100 g egg white; 100 g caster sugar; 150 g ground almonds; 30 g flakeds almonds; 20 g icing sugar

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.

81 K 3.7/5 (9 reviews)

16 hours 50 min. difficulté

Easy

8.85 €

2 brioches

9 Ingredients

Last modified on: May 5^th 2019

For 2 brioches, you will need:

1 100 g whole hazelnuts
2 500 g brioche dough
3 100 g candied grapefruit peel
4 100 g chocolate chips
5 100 g egg white
6 100 g caster sugar
7 150 g ground almonds
8 30 g flakeds almonds
9 20 g icing sugar
Total weight: 1,200 grams

Times for this recipe

Preparation: 12 hours 50 min.

Resting: 3 hours

Cooking: 1 hour

All in all: 16 hours 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 15 min.

Preheat the oven to 300°F (150°C).

Spread 100 g whole hazelnuts on a baking sheet and toast in the oven for 15 minutes.

Leave to cool.

Stage 2 - ⌛ 30 min.

Prepare 500 g brioche dough. When made, add 100 g candied grapefruit peel, 100 g 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.

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.

Stage 9 - ⌛ 5 min.

The macaronade

In a large bowl mix 100 g egg white, 100 g caster sugar and 150 g 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.

Stage 11 - ⌛ 45 min.

Scatter with flaked almonds, then sprinkle with icing sugar.

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.

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	590 RDI=230 %	3,320 RDI=310 %	1,380 RDI=210 %	4,980 RDI=250 %	20,840 RDI: 250 %
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 %