Brioche Feuilletée for Two

Brioche feuilletée is Philippe Conticini’s Pâtisserie des Rêves creation. This recipe is my version to make two 3″D brioches for two at home.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients and knead a soft dough. It will be sticky at the beginning. In the end, the dough becomes smooth and elastic. Form a ball, place it in a bowl, cover with plastic wrap, and let it stay at room temperature for about 45 minutes (74F) to 1 hour (72F) for the first fermentation.

Step 2

After the first fermentation, it will double in size.

Step 3

Flatten it and shape a 6" square on a flour-dusted working surface. Let it rest for 10 minutes.

Step 4

Roll it 1/8" thin. Let it rest for 10 minutes.

Step 5

Roll it 1/16" or thinner. Brush with melted clarified butter. If you want your brioche sweeter, sprinkle the dough with sugar now. Otherwise, do it after the second layer or after the third, right before making a roll.

Step 6

Use a rolling cutter to cut in the center and place one half on another, as shown in the picture. Repeat to make 4 layers of dough.

Step 7

Roll the dough tightly to make 2" H 2" D cylinder.

Step 8

Refrigerate the roll for 10-15 minutes and cut across to make two equal portions 1" H. Use a very sharp knife to avoid damaging the shape.

Step 9

Place them center-cut up in a deep container and far from each other (to allow space for rising), cover, and refrigerate for 45-55 minutes. The second fermentation is cold. Start preheating your oven, 375F, convection mode.

Step 10

After the second fermentation, the buns will double in size. The oven should be hot at this time.

Step 11

Bake for 25-30 minutes (no egg wash!) until dark golden brown. (Try baking in paper baking forms ~4" D.)

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