BRIOCHE from Agathé Pâtisserie

October 23, 2017

Some of the BEST croissants, vienoisseries and danishes in Australia ? Look no further than the South Melbourne market's own - Agathé Pâtisserie. A festival exhibitor regular, this year you can meet Agathé in person at IN MY FRENCH KITCHEN as she shares with you her secrets on nutella brioche. In preparation for the session, she has kindly shared her recipe here for you to try at home. 






Makes for 7 brioches (80g each)


Strong flour (can be found as bread flour in the supermarket) 250g

Milk 38g

Eggs 100g (2 eggs)

Salt 5g

Sugar 40g

Dry yeast 3g

Water 17g

Butter 150g


Egg wash

1 egg

50g milk


and finally, Nutella



Use a mixer bowl with the hook attachment.

Place the yeast, milk and water and stir until the yeast dissolves.

Add the flour, sugar, salt and eggs. Mix at low speed until combined and then at a medium speed until the dough doesn’t stick to the sides anymore.


Add the butter cut in small pieces. Mix until combined.

Shape as a ball and place in a bowl.

Cover the dough with glad wrap and let it rest in a warm place for 1 hour (ideally in a turned off oven – temperature should be around 30°).

The dough should have risen. Punch it with your hands to remove the gaz, and flatten with your hands. Place on a tray in the fridge for 1 hour.


Take the dough out of the fridge and punch again to remove the gaz. Then cut small pieces (approx. 80g) and roll as a ball.


Place on an oven tray (leave space between each roll) and leave them to prove at 30° for 2 hours.

They should double in size.


Preheat the oven at 170°.


Prepare some eggwash with 1 egg and 50g of milk. Brush the brioches rolls with the egg wash and bake for 20 min.


Take out of the oven. When still warm, use a knife to make a small hole at the top. Using a piping bag, pipe Nutella inside the warm brioche. Sprinkle with icing sugar and enjoy !!








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