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.
63 K 3.7/5 (9 reviews)
16 hours 50 min.
Easy
6 brioches
9 IngredientsLast modified on: May 5th 2019
For 6 brioches, you will need:
- 1
teaspoon hazelnuts - 2
6 1⁄3 cups brioche dough - 3
1 1⁄3 cup candied grapefruit peel - 4
1 1⁄3 cup chocolate chips - 5
1 1⁄3 cup egg white - 6
1 1⁄3 cup caster sugar - 7
4 1⁄3 cups ground almonds - 8
1 cup flakeds almonds - 9
1⁄3 cup icing sugar
Change these quantities to make:
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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 6 1⁄3 cups brioche dough. When made, add 1 1⁄3 cup candied grapefruit peel, 1 1⁄3 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 1⁄3 cup egg white, 1 1⁄3 cup caster sugar and 4 1⁄3 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 | 1,770 RDI=680 % | 9,970 RDI=940 % | 4,150 RDI=630 % | 14,930 RDI=750 % | 62,510 RDI: 750 % |
| 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 6 brioches : 26.65 €
- Per brioche : 4.45 €
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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: Brioche Tatin, Galette de Fougerolles, 3-fruit brioche loaf, Brioche galette, St Tropez tart, ... See them all 13
Ground almonds
Like these other recipes: Soft chocolate-orange cake, Macarons (the original French macaroons) , Almond cream or frangipane, Santiago Cake, Chocolate madeleines, ... See them all 46
Caster sugar
Like these other recipes: Blackberry and almond fondant tart, Lime confectioner's custard (pastry cream), Almond mug cake for Mary, Mousse with two chocolates, Black sesame flan, ... See them all 361
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Chocolate orangettes for Erika, Grapefruit moelleux, Chocolate cream with a crunch, irish coffee mousse, Calissons, Chocolate thins with toasted nuts, ... See them all 6
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