April 4, 2016 lyukum

Brioche Feuilletée at Home for Two

Brioche feuilletée is Philippe Conticini’s Pâtisserie des Rêves creation. This recipe is my version to make two 3″D brioches for two at home. It has nothing to do with professional recipes for bakeries with large production.

Brioche Feuilletée for Two
Brioche Feuilletée for two
Print Recipe
Prep Time 25minutes
Cook Time 30minutes
Passive Time 2.5hours
Servings buns
Brioche Feuilletée for two
Print Recipe
Prep Time 25minutes
Cook Time 30minutes
Passive Time 2.5hours
Servings buns
Ingredients
Units:
for dough
for layering
Ingredients
Units:
for dough
for layering
Instructions
  1. Mix all ingredients and knead a soft dough. It will be sticky at the beginning. The process of kneading is done, when it become smooth and elastic, not sticky any more. Form a ball, place in a bowl, cover with plastic wrap, make a few holes in it, and let it stay in room temperature for about 45 minutes (74F) to 1 hour (72F). This is first fermentation.
    Brioche Feuilletée: dough
  2. After the first fermentation, it will double in size.
    Brioche Feuilletée: dough
  3. On flour dusted working surface, flatten it and shape a 6" square. Let it rest for 10 minutes.
    Brioche Feuilletée: dough
  4. Roll it 1/8" thin. Let it rest for 10 minutes.
    Brioche Feuilletée: dough
  5. Roll it 1/16" or thinner. Brush with melted clarified butter. If you want your brioche more sweet, sprinkle the dough with sugar now. Otherwise, do it after the second layering or after the third, right before making a roll.
    Brioche Feuilletée: layering
  6. Using rolling cutter, make a long cut in the center and place one half on top of another. Repeat. You have 4 layer of dough now. If you want your brioche less sweet, sprinkle the dough with sugar now.
    Brioche Feuilletée: layering
  7. Roll the dough tightly. You have ~2" tall, 2" D cylinder.
    Brioche Feuilletée: layered
  8. Refrigerate the roll for 10-15 minutes and cut across to make two equal portions 1" tall. Use very sharp knife in order to avoid damaging the shape.
    Brioche Feuilletée: portioned
  9. Place them center cut up in a deep container and far from each other (to allow space for rising), cover, and refrigerate for 45-55 minutes. This is second, cold fermentation. Start preheating your oven, 375F, convection mode.
    Brioche Feuilletée: before the second fermentation
  10. After the second fermentation the buns will double in size. The oven should be hot by this time.
    Brioche Feuilletée: at the end of second fermentation
  11. Bake for 25-30 minutes (no egg wash!) until dark golden brown. (Try baking in paper baking forms ~4" D.)
    Brioche Feuilletée for two
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Comments (6)

  1. Ogi the Yogi

    Hey! Do you roll it out by hand? I use a pasta machine 🙂 How long do you roll it out, the width is 6 inch and the length?

    • lyukum

      Hey! Yes, by hand. The dough is soft and easy to stretch — no need to unpack the pasta machine. I simply make it 6″ wide and as thin as possible. I think it is normally 34-36″ long, maybe a little longer.

  2. Gabriel Bray

    For the second fermentation (cold fermentation) how long can you keep it in the fridge? a few hours? or do I have to take it out after an hour? Also if the fridge is cold how will it guarantee the dough to rise?

    • lyukum

      See step 9 — “refrigerate for 45-55 minutes” (or up to 1 hour). Cold fermentation slows down the process started during the first fermentation at room temperature. We slow it down to develop flavors and to control the shape.

  3. Ogi the Yogi

    Hi! One more question do you put the melted butter after doing each layer or just when you roll it out the first time? In the end we just want one log.

    • lyukum

      I do it only once in step 5. After that, I cut it long side in the center and place one half on top of another. Do not fold. Lift and put the UNBUTTERED bottom of one half on top of the BUTTERED surface of another half.

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