Brioche royale


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.
49K 9 3.7
Grade this recipe:

Last modified on: May 5th 2019

Keywords for this recipe:
For 2 brioches, you will need:

Change these quantities to make: 1 brioche 2 brioches 4 brioches 6 brioches
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
12 hours 47 min.3 hours1 hour16 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.
Brioche royale
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.

Stage 2 - 30 min.
Brioche royale
Prepare 2 cups + 2 tablespoons Brioche dough. When made, add ½ cup Candied grapefruit peel, ½ cup chocolate chips and the hazelnuts to the mixer bowl.

Stage 3 - 4 min.
Brioche royale
Mix for a few more minutes until well mixed together.

Stage 4 - 1 hour
Brioche royale
Cover with plastic film and leave to rest at room temperature for 1 hour.

Stage 5 - 12 hours
Brioche royale
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
Brioche royale
Next day, your dough should be firm and risen.

Stage 7 - 4 min.
Brioche royale
Cut into pieces of about 400 g.

Stage 8 - 2 hours
Brioche royale
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.
Brioche royale

The macaronade

In a large bowl mix ½ cup egg white, ½ cup caster sugar and 1 ½ cup ground almonds.

Your macaronade is ready.

Stage 10 - 4 min.
Brioche royale
Preheat the oven to 360°F (180°C).

Spread the top of each brioche generously with half the macaronade.

Stage 11 - 45 min.
Brioche royale
Scatter with flaked almonds, then sprinkle with icing sugar.

Bake for 45 minutes.

Stage 12
Brioche royale
Admire the fine "royal" look of your brioches...

Stage 13
Brioche royale
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,020 Kcal or 12,644 Kj106 gr472 gr297 gr
151 %41 %45 %45 %
Per 100 g
Energetic valueProteins CarbohydratesFats
252 Kcal or 1,055 Kj9 gr39 gr25 gr
13 %3 %4 %4 %
Per brioche
Energetic valueProteins CarbohydratesFats
1,510 Kcal or 6,322 Kj53 gr236 gr149 gr
76 %20 %22 %23 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 2 brioches : 8.82 €
  • Per brioche : 4.41 €

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 doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Galette de Fougerolles, Brioche feuilletée (flaky brioche), 3-fruit brioche loaf, Morteau sausage rolled brioche, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Financier batter, Crisp apricot and pistachio tart, Marzipan (almond paste), Macarons (the original French macaroons) , Almonds pyramids, ... All
Chocolate chipsChocolate chips: You can get more informations, or check-out other recipes which use it, for example: Traditional nutty choc-chip cookies, ... All
HazelnutsHazelnuts: You can check-out other recipes which use it, like for example: Chocolate mendiants, Little chocolate and hazelnut fondants, Granola, ... All
Other recipes you may also like
Potimarron and leek soup
Potimarron and leek soup
This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
81K 13.9 1 hour 7 min. November 29th 2017
Ali Baba bread
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
37K5 4 hours 23 min. December 10th 2017
Creamy spinach and potato gratin
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
58K4 1 hour 5 min. December 17th 2017
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
101K3 59 min. December 30th 2019
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page