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.
50K 9 3.7
Last modified on: May 5th 2019
Keywords for this recipe:For 6 brioches, you will need:
- 1
hazelnuts - 2
1 litre 500 ml Brioche dough - 3
300 mls Candied grapefruit peel - 4
300 mls chocolate chips - 5
300 mls egg white - 6
300 mls caster sugar - 7
1 litre 21.5 ml ground almonds - 8
225 mls flakeds almonds - 9
60 mls icing sugar
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 47 min. | 3 hours | 1 hour | 16 hours 47 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Preheat the oven to 300°F (150°C).
Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
Leave to cool.
Stage 2 - 30 min.
Prepare 1 litre 500 ml Brioche dough. When made, add 300 mls Candied grapefruit peel, 300 mls 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 300 mls egg white, 300 mls caster sugar and 1 litre 21.5 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 9,424 Kcal or 39,456 Kj | 343 gr | 3,037 gr | 891 gr |
| 471 % | 132 % | 286 % | 135 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 262 Kcal or 1,097 Kj | 10 gr | 84 gr | 25 gr |
| 13 % | 4 % | 8 % | 4 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,571 Kcal or 6,577 Kj | 57 gr | 506 gr | 149 gr |
| 79 % | 22 % | 48 % | 23 % |
How much will it cost?
- For 6 brioches : 26.45 €
- Per brioche : 4.41 €
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 feuilletée (flaky brioche), Eggs in brioche nests, Pains briochés aux raisins, Galette de Fougerolles, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Buckwheat almond biscuits, Moist cereal bars, Caramelized apple rice pudding, Apricot blancmange, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, Moist chocolate cake, Bounty-style tart for Alison, Finger biscuits, Caramelized apple "moelleux" cake, ... All |
 | Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Chocolate mendiants, Chocolate thins with toasted nuts, Chocolate orangettes for Erika, Calissons, ... All |
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