4314 Brioche Paste

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sifted flour
  • 250 g (9 oz) butter
  • 6 eggs
  • 12 g (½ oz) yeast
  • 15 g (½ oz) salt
  • 25 g (1 oz) sugar
  • 1 dl ( fl oz or ½ U.S. cup) lukewarm water.


    1. Take a quarter of the flour and make a well in the centre; place in the yeast and dissolve it with a little of the water. Add a little more water, mix into the flour and make it into a soft paste. Roll in a ball, cut a cross on top, cover and allow to prove in a warm place until doubled in size.
    2. Make a well in the remainder of the flour, place 2 tbs lukewarm water or milk and 4 of the eggs in it and mix to a dough kneading and beating it vigorously on the table. Add the other eggs one at a time continuing to knead the paste well. When it is very smooth and elastic add the salt and sugar dissolved in a little water, then spread on top the butter, softened to the same texture as the paste; knead small portions of the paste and butter together and successively, then gradually reassemble the whole together.
    3. At this stage place the first dough which should be doubled in size on top of this paste and mix in small amounts at a time until all is amalgamated.

    Place the paste in a basin, cover with a cloth and keep in a fairly cool place to prove for 12 hours. After 5 or 6 hours arrest the fermentation of the paste by beating it with the palm of the hand then allow it to prove again for the remaining time.