May 3, 2011 - 7:59am
Brioche Feuilletee
has anyone seen this? or, more importantly, has anyone made anything similar to this?
http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/
i especially love the crumb shot. i saw that and just had to share.
i've made plenty of brioche dough in my life, but i've never thought to laminate it further with butter! and... is it laminated with sugar in some folds too? the person describing the pastry talks of a carmelized flavor.
~andrew
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Mmmmmmm. 10 euros for one of those? Wow that price is steep, but those things look beautiful. I first saw a formula for brioche feuilletee in Michel Suas' Advanced Bread and Pastry. I doubt that sugar is laminated into the dough. I feel like that would interfere with the lamination process. Maybe they sprinkled some sugar on the dough in the last shaping step, but the uniform glossy crumb suggests otherwise. I think your post is going to inspire some sinful baking in the near future :-)
Now that's some crust and crumb!
Daniel T. DiMuzio's book 'bread baking' also has some information on the history of how laminated brioche dough was first used before the french started making the croissant dough. He explains the difference between, Croissant, Danish and puff pastry doughs.
What a gorgeous crumb in the photo's. Is it a croissant dough, shaped like a brioche...or is it actually a laminated brioche dough, shaped in a brioche mini pan?
Sylvia
and the 10 euro one is the larger. i think the smaller is 2.6 euros (which is probably still pricey?)
i actually have that Michel Suas book, but it's been loaned out (like forever) to a friend who's planning some bridal shower or something. i'll need to get that back from her so i can look at the recipe!
i think, from the pictures here from his trip to the shop
http://www.parispatisseries.com/category/features/page/2/?src=tab
that they're baked in some form of muffin cup. in any case, when i get around to trying my hand at this that's what i would do (so the oven spring forces the center upwards in a beautiful, beautiful spire).
finally with sugar layers. Looks to me the sugar layer is dipped or sprinkled just one cm deep from the edge. There was a recipe for elephant ears from Stan and Norm that looks like the surface coil. Blitz puff pastry. Maybe if the dough was extended or cut in... it is all in the folding of the dough and possibly dipping one end into brown sugar before placing a stick of dough into a bell shape form.
Mini
There's a patisserie up the road from where I live, and they use croissant dough to make all kinds of pastry, including one that looks remarkably like the brioche laminated pastry shown above. My favourite kind is the 'butter/sugar'; they just roll out the dough, spread it with butter and sugar, then roll it back up and cut like a cinnamon bun. It tends to puff up in the centre. Occasionally, they'd make one with coconut and I got so mad one day when I went in and they didn't have any, that I came home and made my own. I must say it never occurred to me to use brioche dough, but it could be done; the results would be really rich and can you imagine being addicted to them?
wow, talk about taking something to the next level! is it similar to scnecken then? from the village baker?
I think they had it in 'the village baker's wife", the book about gayle's bakery. not sure though if they used croissant or danish dough.
liliN your rolls look scrumptious and way too addictive! :)