Monday, 25 May 2015

Brioches Nid d'Abeille

adapted from the recipe of Christophe Felder

for the brioche:

250 g flour
30 g sugar
1 tsp salt
3 g dry yeast
3 large eggs
130 g butter, softened

1 egg, beaten, for the wash

1. Scale the flour, sugar and salt in a bowl.
2. Add the yeast.
3. Add the eggs and knead to form a dough.
4. Add the butter piece by piece until well incorporated.
5. Cover with foil and refrigerate for 2 hours.

for the huney-almond paste:

100 g honey
80 g butter
80 g sliced blanched almonds

1. Heat the honey and butter in a pan. Let it cook for about 10 seconds.
2. Add the almonds and stir to coat. Set aside to cool.


1. Preheat the oven to 180 C.
2. Take the brioche out of the fridge. Roll the dough 6 mm thick.
3. Using 8 cm round cutter, cut out the rolled dough in small brioches. Let them rise for 2 hours.
4. Give each brioche an egg wash. Spread a teaspoon of the honey mixture on top of every brioche.
5. Bake for about 10 min. Transfer on a wire rack to cool.

Store at room temperature.

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