By Cyril Gaidella

Recipe Nicolas’s laminated brioche

To make this dish

Ingredient list

    1110 g pastry flour (approximately 11% protein)
    300 g egg
    82 g organic yeast
    605 g UHT whole milk
    50 g orange blossom water
    170 g Lescure Unsalted 250g butter Block 82% fat
    200 g granulated sugar
    33 g fine salt
    680 g soft wheat (gruau) flour (approximately 12% protein)
    1000 g Unsalted 1kg butter Sheet 84% fat
    250 g water
    280 g sugar
    50 g chestnut honey
    12 g orange blossom water

The recipe, step by step

  1. 01


    Combine all the ingredients (except for the butter sheet) on speed 1 for 5 minutes then increase to speed 2 for 5 minutes to develop the gluten.

    Shape and let rise for 30 minutes.

    Punch down and refrigerate for 1 hour.

    Perform a double turn followed by a single turn using the butter sheet, respecting the resting time between turns.

    Laminate to a thickness of 5 cm and cut into 38 cm long x 4.5 cm wide strips.

    Place in the moulds 18 x 5 x 5 cm and let rise in a 28°C proofer for 1 hour.

  2. 02


    Bring the water, sugar and honey to the boil.

    Remove from the heat and add the orange flower water.

  3. 03


    Bake the brioche in a 195°C deck oven for 25 minutes.

    Brush with the syrup.

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