Week 96: Brioche feuilletée

 These interesting rolls first appeared on Instagram, on some French patissier’s feed. A quick google yield some recipes, but they appear to all be from the same original recipe of one Philippe Contincini. I have not heard of him, but, I shall be on a lookout from now on.

Finally I decided to follow this recipe as it is very clear and concise and the graphical illustration proves to be very helpful.

Puff pastry is really not my strong suite. But these look so delicious I just had to give it a go.

Makes 6 brioche rolls

INGREDIENTS

255g bread flour

20g caster sugar

4g instant yeast

4g sea salt

75g whole milk

75g eggs

25g unsalted butter, softened

150g unsalted butter, for tourage

pearl sugar, for sprinkling

50g caster sugar for sugar syrup

DIRECTIONS

1) Put all the ingredients, except the butter for the tourage and the pearl sugar into the bowl of a stand mixer and mix using the dough hook until you get to the “window pane” phase.

2) Gather the dough into a ball and wrap with cling wrap then allow to freeze for about 30 minutes, so it is fully cold but not frozen. Then transfer it to the refrigerator and allow to chill overnight.

3) The next day, prepare the tourage by cutting the butter into 5mm slices and arrange them in a parchment envelope of approximately 15cm x 20cm. Bash on the butter until it is pliable and make sure it fills up the envelope in its entirety.

4) Roll out the dough to a rectangle of 30cm x 20cm. Chill both the dough and tourage for 30 minutes.

5) Remove the dough and tourage from the refrigerator and wrap the butter in the dough. Roll it out to 30cm x 20cm and perform a letter fold. Then wrap the folded dough in cling wrap and chill in the refrigerator for at least 30 minutes.

6) Perform 2 more letter folds, chilling the dough for at least 30 minutes in between the folds.

7) While waiting for the last chill, prepare the syrup by cooking the caster sugar with 50g water until sugar is completely melted.

8) After the last fold and chilling, roll out the dough to 35cm x 20cm. Sprinkle pearl sugar generously over the rolled out dough, leaving a 5cm space along one long edge.

9) Roll up the dough tightly starting with the long edge with pearl sugar. Then brush the other long edge generously with sugar syrup, and press it to seal. Wrap the dough in cling wrap.

10) Chill the rolled dough for another 30 minutes, then divide into 6 portions and allow to prove in 6 individual cake rings at room temperature. Leave it to prove for approximately 2 hours.

11) 20 minutes before baking, preheat the oven to 170C fan. Meanwhile, brush the top of the rolls generously with the sugar syrup, allowing it to drip in between the folds.

12) Bake in the preheated oven for about 30 minutes until the rolls are nicely golden brown.

Unfortunately this is not one of my most successful bake. I think the tourage was not properly incorporated into the dough so there was a lot of melted butter when the rolls were baking. Oh well, more motivation for my next attempt, seeing the monsoon appeared to have started earlier this year, ending the hot weather.

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3 Responses to Week 96: Brioche feuilletée

  1. tentimestea says:

    How flaky! I really like the lighting of all your pictures, which so perfectly highlights the brioche feuilletee set right in the foreground!

    Like

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