Brioche Feuilletee
I saw on thefreshloaf people talking about brioche feuilletee (I think the topic was started by andythebaker), specifically this link: http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/
I was amazed by the crumb shot, but I didn't have a recipe so thought nothing else of it. Well, eventually I found a recipe and had a go. Not quite in the same league as the link, but they were lovely and delicous. Unfortunately I don't have the recipe to hand (it's in England and I'm not) but I'll post it when I can, for whoever's interested.
I remember the recipe called for steel circles of 75mm diameter. I don't have these, but these little pirottini I bought from bakerybits were almost the same dimension. One word of warning here, I definitely rolled these too tight - halfway through proving I had to carefully unroll them and then reroll. I'm sure this damaged the crumb structure, but they were clearly struggling to expand in the centre.
Here's my crumbshot:
The walls of the cells could be thinner, and the centre was a tiny bit denser than the rest, but to be honest, they were absolutely delicious. When I make them again I'll roll them much more loosely to start, to see if that makes a difference to the crumb. And I'll definitely make them again!!!
David
Comments
Definately my interest to have the recipe! Lovely.. So lovely n like you said delicious. Tempting me!! Pls provide the recipe, thank u
Evon
Will do... once I find it! All my baking equipment and books are strewn across two countries, and I don't what's where and where's what! But it'll turn up eventually.
David
Man, those are beautiful!
Thank you!!! I think I'm blushing! Sometimes posting photos here is like showing your baby to the world, in a world full of beautiful babies.
Love the new format... very elegant!
Hope you find the recipe and post it : )
Sylvia
Those look amazing!
thank you!
Would love to try your recipe when you are able to post!
Wow, those look yummy indeed. What's one of those lovely breads weigh?
I don't remember the exact weight, but I'm pretty certain that they were 50g each. The instructions gave dimensions, rather than a weight. The finished dough was rolled 3mm thick and then cut into strips 4cm wide by 20 long.
David
That's great, thank you. Great volume for the weight.
Beautiful. Wonderful color with the light sugar sprinkling on the golden crust. Look like they would simply melt in ones mouth!.
Turned out very nicely despite the fact that your re-rolled them. I never would have guessed!
Thanks for the post.
Janet
Yeah, the re-rolling was not ideal, some of the layers had slightly stuck together and ripped when I unrolled them. It was heartbreaking to see. But it also shows that they are in fact quite robust, because the crumb till turned out reasonably well.
I would say they were more flaky than melty in texture, but they certainly fell to pieces in the mouth, with a wonderful aroma of caramelized butter. I'll definitely post the recipe when I find it :)
Beautiful, beautiful brioche feuilletée! Delicate and wonderfully flaky.
Thanks for the tip about rolling them.
:^) breadsong
Thanks breadsong!
David
Nice! this must really taste delicious, David! well done.
-khalid
and will inspire me to try it. I'm sure this only gets better with experience. Waiting for round two. The site you referenced is also very interesting. -Varda
Those look wonderful - waiting eagerly for the recipe!
Karin
For all those who are interested, the recipe, in grams:
french flour T65 (I used extra strong white) 500
french flour T45 (I used plain white) 500
salt 15
icing sugar 100
invert sugar 15 (I replaced this with acacia honey)
fresh yeast 50 (or half this if instant)
cold water from fridge 280
cold whole milk from fridge 200
high fat butter 250
and finally high fat butter 500
this will make about 50 brioche - I didn't do this, as it was an experiment. I divided the recipe by 5 in order to make only ten. For excellent instructions on how to make a laminated dough, I can't do better than direct everybody to txfarmer's blog, where she has written excellently on the subject. The only thing I would add is that the pastry chef who wrote the recipe (a Frenchman called Johan Martin) says to put the dough in the freezer, rather than the fridge, between each simply turn. Good advice I think, as it really made lamination simply for me.
Form a dough of all the ingredients except the butter, and work for a minute or two. At this point we are only looking to form a dough, not develop gluten. Slowly add the smaller amount of butter and work until medium gluten formation (again, see txfarmer). Put in the fridge overnight to proof. The next day give it three simply turns with the remaining butter, 30 minutes apart. Finally roll the dough out to a thickness of 3mm and cut into strips 20cm by 4cm. Place in metal rings 7.5cm in diameter and 4cm high. Proof for about 2 hours at 25C. Bake in a convection oven at 170C for 20 minutes, allow to cool and then dust with icing sugar.
David
no eggs in the brioche?