Recipes with Dainess Chef School

Brioche Feuilletee

  Brioche feuilletée is a French patisserie staple that masterfully combines the richness of brioche with the flakiness of puff pastry.

This delightful pastry is crafted with a laminated dough, where layers of butter and dough are carefully rolled and folded to achieve a delicate, flaky texture.

With its versatility shining through, brioche feuilletée is perfectly suited for both sweet and savoury applications. Its irresistible flaky texture, rich buttery flavour and delicate layers make it a true delight for the senses, whether you’re indulging in it or working with it. Enjoy!

Ingredients list                                               Quantity

• Hard flour                                                   6oog
• Dainess Yeast                                               12g
• Water                                                          30g
• Eggs                                                            200g
• Full cream milk                                             80g
• Sugar                                                          50g
• Salt                                                            11g
• Butter                                                          50g
• Butter for puffing                                          250g
• Egg for egg wash                                           1
• Rayner’s Rose Pink Food Color                        1

 Method 

1. Combine Dainess Yeast with water, 10g of sugar, mix well and leave to rise.
2. Combine all ingredients except butter;
3. Mix for 2-5 minutes until well incorporated; add 50g of butter and knead for 15-20 minutes or until smooth and elastic texture is achieved.
4. Mould dough, keep in the refrigerator for 8 hours or overnight.

 Rolling, sealing and cutting process 

1. Slap butter (flatten butter).
2. Roll the dough into oblong shape.
3. Place slapped butter on top of the dough and seal it in.
4. Roll the dough into rectangular shape, make the edge straight always.
5. Refrigerate for an hour, continue to roll, fold and refrigerate three times.
6. Cut, mould and place in a baking pan to proof.
7. Egg wash and bake till golden brown.
8. Top with fruits of choice.

NB: To achieve the pink colour, add Rayner’s Rose Pink Food Color to the combine ingredients in (2).

Contact Dainess Chefs School on:

   0302908687 / 0205470456

 0550670769   [email protected]  www.dainesschefsschool.com 

@dainesschefschool

@dainesschefschool