Brioche Feuilletée: The Laminated Brioche That Sits Between Bread and Pastry

Sat, 09 Mar 2024 09:00:00 +0000

I held off making brioche feuilletée for years because the name alone sounded like a dare. Brioche I could do half-asleep; lamination I respected from a safe distance, the way you respect a wasp. Putting the two together felt like volunteering to fail at both at once. Then one cold Sunday I had nothing planned, a block of good butter, and the kind of stubbornness that only arrives with the second coffee. By the afternoon I had a loaf that pulled apart in buttery, ribboned sheets, and I have been quietly smug about it ever since.

Viennoiserie - Tag - vo.rs

Brioche Feuilletée: The Laminated Brioche That Sits Between Bread and Pastry