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

Prep Time25 mins
Cook Time30 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: European, French
Keyword: dessert, French, layered dough, lycooking, lyukum cooking lab, recipe
Servings: 2 buns

Ingredients

for dough

  • 200 g wheat flour all-purpose
  • 120 ml milk
  • 2 egg yolks try 1 egg yolk
  • 1 pinch salt
  • 1 tsp sugar
  • 1 tsp Saf Instant Yeast try 1/2 tsp

for layering

  • 1 tbsp clarified butter melted
  • 2 tbsp brown sugar to sprinkle

Instructions

  • Mix all ingredients and knead a soft dough. It will be sticky at the beginning. The process of kneading is done, when it becomes smooth and elastic, not sticky anymore. 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) for the first fermentation.
    Brioche Feuilletée: dough
  • After the first fermentation, it will double in size.
    Brioche Feuilletée: dough
  • On a flour dusted working surface, flatten it and shape a 6" square. Let it rest for 10 minutes.
    Brioche Feuilletée: dough
  • Roll it 1/8" thin. Let it rest for 10 minutes.
    Brioche Feuilletée: dough
  • Roll it 1/16" or thinner. Brush with melted clarified butter. If you want your brioche sweeter, 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
  • Using rolling cutter, make a long cut in the center and place one half on top of another. Repeat. You have 4 layers of dough now. If you want your brioche less sweet, sprinkle the dough with sugar now.
    Brioche Feuilletée: layering
  • Roll the dough tightly. You have ~2" tall, 2" D cylinder.
    Brioche Feuilletée: layered
  • Refrigerate the roll for 10-15 minutes and cut across to make two equal portions 1" tall. Use a very sharp knife in order to avoid damaging the shape.
    Brioche Feuilletée: portioned
  • 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
  • After the second fermentation, the buns will double in size. The oven should be hot at this time.
    Brioche Feuilletée: at the end of second fermentation
  • Bake for 25-30 minutes (no egg wash!) until dark golden brown. (Try baking in paper baking forms ~4" D.)
    Brioche Feuilletée for two
Brioche Feuilletée for two