📝 About This Recipe
The Brioche Feuilletée is the crown jewel of French viennoiserie, representing the decadent marriage between a rich, pillowy brioche and the shattered-glass crispness of a croissant. Originating from the skilled hands of master bakers in France, this 'flaky brioche' features an enriched yeast dough laminated with premium butter to create hundreds of airy, honeycomb layers. Every bite offers a soulful contrast between the buttery, caramelized exterior and a soft, melt-in-your-mouth interior that smells of sweet cream and yeast.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams Bread Flour (High protein, T55 or T65 preferred)
- 60 grams Granulated Sugar (Fine castor sugar)
- 10 grams Fine Sea Salt
- 10 grams Instant Dry Yeast (Osmotolerant yeast is best for enriched doughs)
- 100 ml Whole Milk (Cold, from the refrigerator)
- 4 pieces Large Eggs (Cold, approximately 200g total)
- 50 grams Unsalted Butter (Softened, for the initial dough mix)
The Beurrage (Butter Block)
- 250 grams European-Style Butter (Minimum 82% fat content, pliable but cool)
Finishing Touches
- 1 piece Egg Yolk (For egg wash)
- 1 tablespoon Heavy Cream (To thin the egg wash)
- 2 tablespoons Pearl Sugar (For crunchy topping)
- 50 ml Simple Syrup (Equal parts sugar and water, boiled and cooled)
👨🍳 Instructions
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1
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast. Add the cold milk and eggs.
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2
Mix on low speed for 4 minutes until a shaggy dough forms. Increase to medium speed and knead for 10 minutes until the dough is smooth and pulls away from the sides of the bowl.
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3
Add the 50g of softened butter gradually. Continue kneading for another 5-8 minutes until the dough is elastic and passes the 'windowpane test' (can be stretched thin without tearing).
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4
Shape the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours (or overnight for better flavor development).
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5
Prepare the butter block by placing the 250g of cool butter between two sheets of parchment paper. Pound and roll it into a 20x20 cm square. Chill for 20 minutes; it must be the same consistency as the dough.
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6
Roll the chilled dough into a 20x40 cm rectangle. Place the butter block in the center and fold the dough flaps over it so they meet in the middle, sealing the butter inside.
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7
Perform the first 'Single Turn': Roll the dough out to a 60 cm long rectangle. Fold one-third into the center, then the other third over that (like a letter). Wrap and chill for 30 minutes.
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8
Repeat the rolling and folding process (Single Turn) two more times, chilling for 30 minutes between each turn. After the final turn, chill the dough for at least 2 hours.
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9
Roll the finished pastry dough into a large rectangle (about 4mm thick). Cut into long strips roughly 3cm wide.
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10
Roll each strip into a tight spiral (like a snail shell) and place them cut-side up into buttered muffin tins or pastry rings.
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11
Proof in a warm, draft-free spot (ideally 25-27°C) for 2 to 2.5 hours until doubled in size and wobbling like jelly when the pan is shaken.
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12
Preheat your oven to 180°C (350°F). Lightly brush the tops with the egg wash mixture (yolk and cream) and sprinkle with pearl sugar.
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13
Bake for 30-35 minutes until deeply golden brown. Immediately after removing from the oven, brush lightly with simple syrup for a professional shine.
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14
Allow to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for the ultimate experience.
💡 Chef's Tips
Always use high-quality European butter with a high fat content; standard butter contains too much water which creates steam and ruins the lamination. Ensure the dough and the butter block are the same temperature and 'malleability' before laminating to prevent the butter from snapping or melting. If the dough feels elastic and resists rolling, cover it and let it rest in the fridge for 15 minutes to relax the gluten. Avoid proofing in an oven that is too warm (above 30°C), or the butter layers will melt out of the dough before it even bakes. For a chocolate twist, sprinkle finely chopped dark chocolate or spread a thin layer of cocoa-sugar mix over the dough before rolling the strips.
🍽️ Serving Suggestions
Serve warm with a dollop of homemade apricot preserves or raspberry jam. Pairs exquisitely with a bowl of French café au lait or a dark, bitter espresso. For a decadent dessert, serve alongside a scoop of Madagascar vanilla bean ice cream. Enjoy as part of a luxurious Sunday brunch with fresh seasonal berries and Chantilly cream.