If There is Magic Connected to baked goods, without a doubt some portion of it lives in Brioche Feuilletée. Here is a product that is unparalleled in lightness and suffused with the enticing aroma of butter and roasted hazelnuts. To make it, brioche dough—already quite rich in butter—is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated). Once lamination is complete, the dough is filled, braided, proofed, and baked. Although it is fairly labor-intensive to make, Brioche Feuilletée is such a delicious product that it will undoubtedly rate the highest superlatives and hopefully find a well-deserved place of honor in your baking repertoire.
|Notes: To make the sugar syrup, bring equal weights of water and sugar to the boil in a small saucepan. For a slightly sweeter brioche feuilletée, all sugar syrup can be used; all egg whites can be used for a less-sweet brioche feuilletée. In a production setting, food cost can be slightly reduced by replacing up to 25% of the hazelnuts with baked puff pastry trimmings that have been ground with the nuts.|
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