Puff pastry brioche

Brioche feuilletée

Puff pastry brioche

 

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter

+
✔125 g Lescure or AOP tourage butter

The syrup
✔30g water
✔30g sugar

The recipe

Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand.

Papillon aux raisins
Papillon aux raisins

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.

Papillon aux raisins
Papillon aux raisins
Papillon aux raisins
Papillon aux raisins
Papillon aux raisins
Papillon aux raisins

Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place with cling film. Make a second single turn and chill the pastry again.

Shaping the brioche

Roll out the dough into a long rectangle. Cut with a cutter to obtain a nice, straight rectangle. The width depends on the height of your tin. I was able to make two brioches with these proportions. I therefore cut my rectangle in half lengthways. Fold the pastry accordion-style and place it in your tin.

Brioche feuilletée
Brioche feuilletée

Leave to bake for 1.5 to 2 hours at room temperature near a heat source if possible, or in your oven (at 30°C).

Brioche feuilletée
Brioche feuilletée

Bake at 170°C for around 20 minutes (this may vary depending on the oven). The brioche should be golden brown. Turn out immediately and place on a wire rack to brush with hot syrup.

Brioche feuilletée

The syrup
✔30g water
✔30g sugar

Bring the sugar and water to the boil in a saucepan. Apply hot to the brioche as soon as it comes out of the oven using a brush.