Thursday 25 April 2024


All recipes

The Nanterre brioche


  • Its origin dates back to the 16th century, with the "petits gâteaux de Nanterre" (little Nanterre cakes) near Paris. La Garenne Colombes, where my fine food shop is located, is very close to Nanterre. Available every weekend, this tear-and-share brioche where each food lover takes off a part makes both the young and the old happy. To be enjoyed without moderation plain, or with jam, spread or honey.


1/ Ingrédients


  • 5 eggs + 1 yolk
  • 300 g butter
  • 450 g flour
  • 25 g baker's yeast
  • 20 g caster sugar
  • 10 g of trimoline (inverted sugar) (or acacia honey)
  • 75 g water

Make the brioche dough the day before.

Prepare the leaven by mixing 50 g of flour with water and baker’s yeast. Leave it to develop for 30 minutes. Pour the remaining flour into the bowl of a food processor. Make a well and add the sugar, trimoline, leaven and 4 eggs. Knead with the hook at medium speed for about 10 min.

Add the cold pieces of butter and knead again until the dough comes away from the bowl.

Remove with floured hands, shape into a ball and wrap with clingfilm to avoid a crust forming. Set aside for one night in the refrigerator.

The next day, weigh the brioche dough to 300 g. Shape 4 balls of 75 g of dough before placing them in a buttered cake tin.

Leave to rise for 2 hours at room temperature. Mix one egg and one egg yolk together and brush over the brioche.

Bake for 40 minutes at 160°C in a fan-assisted oven.

Remove the brioche from the tin on removal from the oven and place on a rack

2/ Tip

If you don’t have Trimoline (inverted sugar), you can replace it with acacia honey.


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