Hi foodies, breakfast lovers, and baking fanatics!!
Yes, you can sense a hint of excitement in me today, and you’re absolutely right!! I’m thrilled to finally share this recipe with you, and I can’t wait to hear all your comments!
Here is the brioche feuilletée!
The origin of this recipe
For this brioche feuilletée recipe, I didn’t invent anything new, but I chose to share the very best with you! It’s simply Chef Conticini’s recipe, my ultimate reference when it comes to brioche and often pastry. If you’ve been following me for a while, you already know that. The recipe comes from his book “Sensations”, which I highly recommend—it’s a real pastry bible!
And before I tell you more, here are other recipes by the chef that I’ve already shared:
- Tarte Tatin
- Brioche mousseline
- Rhubarb and strawberry tart
- Sugar doughnuts
- Valentine’s Day fraisier
- and chocolate mousse.
Also, I invite you to read an article about my meeting with Chef Conticini, a moment etched in my memory.
Why I’m a fan of this brioche
So no, I didn’t just copy/paste his work here. I detail the recipe with all my tips to help you achieve this exceptional brioche feuilletée!
Yes, it’s an exceptional brioche—I choose my words carefully—because it has it all: a gorgeous look, an incredible texture, light as air, and a truly enchanting flavor. You get the idea: I’m totally obsessed!!
Yes, a brioche like this must be earned
There are many steps to follow in this recipe. You’ll need time and, above all, read through all the steps before starting your brioche feuilletée. Once you understand the process, be sure to follow the little tips I share here…
My tips to make your brioche feuilletée a success every time
- kneading time is over 10 minutes, and it’s necessary to achieve that light, stringy texture. Don’t cut it short, even if your dough comes away from the bowl earlier.
- you’ll get a good lamination if there’s a big temperature difference between the brioche dough and the butter. Your brioche dough should be really cold.
- to get the lamination right, I give exact measurements for rolling out the dough and butter. My tip: fold your parchment paper to the required size for shaping. For the butter, I fold a sheet in half, then fold the other three edges to trap the butter inside. That way, I can roll it to the right size and a consistent thickness.
- you can shape it in different ways: in a zigzag (like I did here), folded into 3 or 4 layers (like a flattened snail), or in a round in a charlotte mold (like a traditional snail!).
My storage tip
The recipe makes 2 brioche feuilletées. If you don’t plan to eat the second one within 3 days (that’s how long it stays good), you can absolutely freeze it. In any case, don’t halve the quantities—it’s better to work with full amounts for proper kneading and laminating.
The necessary utensils:
A stand mixer with a dough hook,
Parchment paper,
A rolling pin,
A good knife
And two 24 cm loaf pans.
Other irresistible recipes…
While making this brioche feuilletée, I couldn’t help but think of other delights I love to make. For example, Jeffrey Cagnes’ babka brioche, which is just as indulgent and perfect for brunch with friends. And what about my kouglof? A real treat that brings back childhood memories. If you’re into tarts, I highly recommend Cédric Grolet’s sugar tart, a show-stopping dessert. And for a little sweet snack, the honey chouquettes are perfect with your morning coffee. I hope you’ll be as excited as I am to try this brioche feuilletée and these other delicious recipes!
Alright, lots of chatter—but I think it was needed.
Now, all that’s left is to put on your apron!
The recipe, Cheffe!
Brioche Feuilletée
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Loading...Ingredients
- 10 g of dry baker’s yeast (or 20 g of fresh)
- 150 g of milk
- 510 g of flour
- 40 g of sugar
- 5 g of salt
- 3 medium eggs
- 50 g of softened butter
- 300 g of cold butter
- 1 egg
- 2 tablespoons of light brown sugar
Instructions
Dissolve the yeast in the lukewarm milk. Stir until smooth.
Pour the flour, sugar, and salt into the bowl of your stand mixer.
Start kneading on low speed, then gradually pour in the milk/yeast mixture.
Beat the 3 eggs and add them to the dough while continuing to knead on low speed.
Finally, add the 50 g of softened butter and knead for 3–4 minutes.
Increase to medium speed and knead for another 7–8 minutes.
Cover the dough with plastic wrap and let it rise for 30 minutes.
Work the dough again, shape it into a ball, and place it on parchment paper. Cover with plastic wrap and freeze for 30 minutes.
Roll out the 300 g of butter between two sheets of parchment paper into a 20x25 cm rectangle. Set aside.
Roll out your brioche dough into a 45x25 cm rectangle. Cover with plastic wrap and freeze again for 30 minutes.
Place the butter rectangle in the center of the dough. Fold the sides over to meet in the middle without overlapping.
Roll the dough into a strip about 70 cm long, fold it into thirds like a letter, and rotate the dough 90 degrees (a quarter turn).
Roll the strip out again to about 70 cm, fold into thirds like a letter.
Wrap in plastic wrap, freeze for 20 minutes.
Rotate the dough 90 degrees from its last position. Roll it out one last time to about 70 cm, fold into thirds again. Chill in the fridge for at least one hour.
Roll the dough into a rectangle about 20x50 cm. Cut it lengthwise into two strips with a sharp blade.
Arrange both strips into two well-buttered loaf pans in the desired shape and cover with plastic wrap.
Let rise for 2.5 to 3 hours.
Preheat the oven to 170°C (340°F).
Brush the brioche with the beaten egg and sprinkle with light brown sugar.
Bake for 25 to 30 minutes.
Let cool on a wire rack.
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