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Brioche Feuilletée

by Johan Martin

Milk bread

1000 g T45 flour
100 g caster sugar
15 g salt
50 g powdered milk
300 g cold water at 4°C
200 g whole eggs
40 g fresh yeast
250 g butter 82% MG
500 g butter 82% MG

Brioche Feuilletée

Flaky brioche dough

In a planetary mixer, work all the ingredients except half the butter (500 g) until you obtain a smooth paste. Let the dough rest at room temperature for 1 hour. Cover with cling film; place in the refrigerator for 12 hours at 2°C.

Assembly and finishing

The next day, roll out the brioche in the size (60x40 cm), then place the tourage butter in the centre. Close like a pocket and then cut the sides. Laminate to 8mm thickness and then perform a single lap. Store in the freezer for 20 minutes and repeat the operation twice. At the end, 3 simple rounds will be made for the puffed brioche. Cut to size suitable for XF57 band.

The products used in this recipe

XF57

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