Puff pastry brioche
As the classic brioche, this recipe of puff pastry brioche made with fine Charentes Poitou PDO butter is round, soft and melting. The puff pastry also gives it this crispy and airy texture we love so much in a croissant! I made it with milk sourdough, bit it’s not essential.
| Serve | Preparation | Rest | Cooking |
| 6 pers. | 80mn | 12h+1h+2h | 35mn |
Ustensils
Even if don’t need many ustensil for this recipe, those can be usefull:
- A ruler and a cutter
- A good rolling pin
- A cake mould
You can either hand knead or use a food processor.
Ingredients
Puff pastry brioche
- 350g Flour
- 7g Salt
- 20g Honey
- 70g Milk (whole preferencly)
- 3 Eggs (small)
- 7g Dry yeast or 10g fresh yeast
- 100g Milk sourdough (optional)
- 30g Muscovado sugar or organic cane sugar
- 20g Brown sugar
- 120g Charentes-Poitou DOP Butter
- 250g Charentes-Poitou DOP Butter (tourage)
- 35g Melted butter
- 5g Cinnamon powder
- 2,5g “Fleur de sel” (sea salt flakes)
Recipe
Dough preparation
This recipe requires a bit of organization in order to respect the resting times. As the brioche dough have to rest in cold place for 12 hours, don’t hesitate to prepare it the night before. After “tourage” (laminating the dough), add another hour, and after shaping, 2 hours for proofding and rising before baking.
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