• Paysan Breton Recipe •

Leopard Brioche

Leopard Brioche
6 people
45 min
45 min
3 h
Leopard Brioche

Ingredients

For the brioche :
  • 115 g Paysan Breton Unsalted Butter
  • 500 g plain flour
  • 1 sachet active dry yeast
  • 50 g caster sugar
  • 20 cl milk
  • 3 egg yolks
  • 4 tsp cocoa powder
  • Salted Butter Caramel
For the caramel :
  • 30g Paysan Breton Slightly Salted Butter
  • 4 tablespoons Paysan Breton Thick Crème Fraîche
  • 10 cl water
  • 15 lumps of sugar

Method

  1. First, prepare the caramel: Put the sugar and water in a saucepan over high heat. Wait for the sugar to caramelise and remove the pan from the heat.
  2. Add 30g of Slightly Salter Butter and mix well.
  3. Cook the mixture over a low heat.
  4. Add 4 tablespoons Paysan Breton Thick Crème Fraîche.
  5. Stir well until the Paysan Breton Thick Crème Fraîche becomes smooth. You can now proceed with the recipe.
  6. Put the flour, yeast, caster sugar, egg yolks, milk and cubed Unsalted Butter in a mixing bowl.
  7. Knead until the dough forms into a consistent and supple ball.
  8. Halve the dough. Place one half on a tray.
  9. Cut the other half in two. Mix 1 tsp of cocoa powder into one of the dough quarters and the remaining 3 tsp into the other.
  10. Knead separately so you get two different coloured doughs. One light brown and the other dark brown.
  11. Put the two balls of dough on the tray with the non-coloured dough and leave to rest for 2 hours at room temperature.
  12. After 2 hours, divide each ball into 7 (they don’t have to be equal).
  13. Roll the light brown dough into torpedoes 13-14 cm in size.
  14. Roll the dark brown dough into oval shapes 15 cm long and a few centimetres high. Wrap the light brown torpedoes in the dark brown dough.
  15. Then do the same with the non-coloured dough: wrap the dough torpedoes in a non-coloured oval dough.
  16. You should get 7 dough torpedoes. Roll the torpedoes out to a length of 40-42 cm and cut in half. You should have 14 twenty-centimetre torpedoes.
  17. Line a 20 cm long rectangular cake tin with greaseproof paper and put in the dough torpedoes.
  18. Cover with a cloth and leave to rest of 1 hour at room temperature: the dough should rise.
  19. Place in a preheated fan oven at 180 °C and bake for 45 to 50 minutes.
  20. Remove from the tin and leave to cool at room temperature.
  21. Cover the brioche with caramel.
Paysan Breton tip

 

• Other recipe ideas •

Recette Œufs cocottes Beurre La Pointe de Sel BD Paysan Breton

• Paysan Breton Recipe •

“Tulip” Oven-baked Eggs

Whipped Soft Cheese and Clementine Brioche

• Paysan Breton Recipe •

Whipped Soft Cheese and Clementine Brioche

French Crepes with Salted Butter Caramel and Compote Terrine

• Paysan Breton Recipe •

French Crepes with Salted Butter Caramel and Compote Terrine

Lime cheesecake with a mango & passion fruit coulis

• Paysan Breton Recipe •

Lime cheesecake with a mango & passion fruit coulis