brioche mousseline

Brioche Mousseline Recipe


Before I met Monsieur, I must confess I had never had a fondness for butter. I didn’t find the taste of butter particularly enticing and though I loved to have a pain au chocolat or croissant sometimes well… I never quite understood why anything would be “better with butter”. That was until Monsieur started to add butter to the crêpe batter and it would no longer stick… And that he cooked his pain perdu for me (that’s how we call french toast in french) in heaps of butter… I didn’t know whether I loved it because Monsieur had made it with love for me… or whether I loved it because I love Monsieur… but before I knew it, butter became a part of my diet :)

one fifth of this is butter
one sixth of this is butter

When we moved to Australia, we couldn’t find any buttery brioche. Some brioches tasted good, but they weren’t the real deal. They lacked butter. The amount of butter that goes into a brioche mousseline might amaze you, but when you come to think of it… it’s fine if you only have a slice or two… Don’t go crazy like Monsieur does and eat the whole lot in one breakfast though!

brioche mousseline
brioche mousseline

Brioche Mousseline, Recipe by Olivia @ MMaS

Ingredients:

  • 300 gm flour
  • 160 gm butter (room temperature, diced)
  • 1 pack of active dry yeast (7gm)
  • 4 small eggs (room temperature)
  • 70 gm sugar
  • 5 gm salt

Put all the ingredients aside from the butter in your kitchen mixer (I’ve invested in a Kmix, farewell to all the vibrations my hand mixer caused to my arms, woohoo!) or be prepared to use the kneading mode of your hand beater. You can knead with your hands, but that will take more time! Once the dough starts to pull away from the sides of the bowl, add the butter.

Oh come on! You're not making this any easier... Got to punch you down
Oh come on! You’re not making this any easier… Got to punch you down

Cover the dough until it doubles, and punch it down. Shape it (Normally everyone makes bun but I wanted to try something different)

one fifth of this is butter
knead me shape me cut me love me!

Though when the dough proofed a second time, you couldn’t really tell the difference.

proof baby!
proof baby!

I sprinkled sugar on top. You can brush your brioche with an egg yolk or a little bit of milk, though this step is unnecessary considering the amount of butter that’s in and the high egg-content. Put it in the oven for 25 to 30 minutes at 180°C et voilà!

brioche mousseline
brioche mousseline

The innards were soft and pillowy, and the top of the brioche, crusty and buttery.

I eat the corners because they're my favorite!
I eat the corners because they’re my favorite!

I love the crust and would rather bake small individual buns, but Monsieur loves the innards of the brioche, and so the shape above is what works best for both of us (I’m glad he eats chicken breast so I get the drumsticks :))

soft innards
What Monsieur prefers

So dear readers… does everything taste better with butter? And do you prefer crusty corners of a good french brioche or are you more into innards pillows?

Avant de rencontrer Monsieur, j’avoue que je n’aimais pas le beurre. Je ne trouvais pas le goût du beurre particulièrement exceptionnel et quand même je mangeais des pains au chocolat et croissants de temps en temps, je ne comprenais pas qu’avec du beurre, tout était meilleur… Et puis un jour, j’ai mangé les crêpes exceptionnelles de Monsieur (dont la pâte contenait du beurre fondu)… crêpes qui ne collaient pas à la crêpière… Puis son pain perdu, cuit dans une mare de beurre. Je ne savais pas si j’aimais tout cela parce que Monsieur avait cuisiné nos petits déjeuners avec amour ou bien si j’aimais tout cela parce que j’aime Monsieur… mais sans que je vois la barquette de beurre débarquer, le beurre était partie intégrante de notre quotidien! :)

one fifth of this is butter
1/6 de ce plat contient du beurre!

Lorsque nous avons déménagé en Australie, on ne trouvait pas des brioches au beurre. Il y en a des bonnes, mais niveau goût, rien de comparable à celles qu’on trouve dans les bonnes boulangeries françaises. La raison est simple: Elles manquaient de beurre. La quantité de beurre nécessaire à la confection d’une brioche mousseline peut étonner… mais quand on y pense, une petite tranche ou deux devrait pas poser de problème! (Monsieur la mange entière au petit déj… avec mon aide… et nous nous portons bien)

brioche mousseline
brioche mousseline

Brioche Mousseline, Recette d’Olivia @ MMaS

Ingrédients:

  • 300 gm de farine
  • 160 gm de beurre (température ambiante et coupé en morceaux)
  • 1 sachet de levure active sèche (7gm)
  • 4 petits oeufs (à température ambiante aussi)
  • 70 gm de sucre
  • 5 gm de sel

On met tous les ingrédients dans le kitchen mixer (j’ai investi dans un kmix, bye bye les crampes avec mon mixer à la main, youhou!) ou on utilise les crochets pour pétrir avec le mixer manuel. On peut choisir de se débrouiller avec ses mains, mais ça prend un peu plus de temps. Lorsque la pâte commence à se détacher des parois du bol, on rajoute le beurre en morceaux.

Oh come on! You're not making this any easier... Got to punch you down
Oh non, la pâte à brioche me rend la vie dure… Désolée, mais mon poing va devoir frapper…

Couvrez la pâte jusqu’à ce qu’elle double de volume, puis dégazez la. Donnez lui la forme finale (Moi je la coupe en huit et là, exceptionnellement, elle est en forme de boudin)

one fifth of this is butter
knead me shape me cut me love me!

Après la seconde levée, de toute façon, on ne voit plus trop la différence!

proof baby!
proof baby!

J’ai saupoudré le dessus de sucre. On peut choisir de dorer sa brioche avec un jaune ou du lait, mais cette étape n’est pas nécessaire au vu de la quantité de beurre et d’oeufs.

brioche mousseline
brioche mousseline

On enfourne pour 25 à 30 minutes à 180°C et voilà! La mie est filante et le dessus de la brioche, croustillante!

I eat the corners because they're my favorite!
Je mange les coins de brioche car c’est ce que je préfère!

J’adore le dessus et les coins de la brioche et si ça ne tenait qu’à moi, j’en ferai des mini-brioches individuelles mais Monsieur préfèrant la mie de la brioche, la forme ci-dessus est celle qui nous convient le mieux. (Je suis chanceuse, il préfère le blanc et moi, la cuisse de poulet).

soft innards
Ce que monsieur préfère: la mie

Alors cher lecteur… penses-tu que tout est mieux avec un peu de beurre? Et préfères-tu les coins de brioche ou la mie?

Bonjour! For fresh deliveries of new posts, enter your email!

19 thoughts on “Brioche Mousseline Recipe”

  1. I lovvve butter but I’m also a French girl (living in Melbourne) so I guess that’s my excuse for putting it in everything lol. Your brioche looks amazing, and I’m sure it tastes just like back home :)

  2. I’m also a big fan of butter. I can imagine that coming from France, it would be a challenge to find the kinds of breads you have back home. At least now you can make your own! Your brioche looks wonderful xx

  3. Wonderful brioche! On the subject of butter I am of Italian parents and we never put butter on our bread. However now I am a convert. And I only bake with butter. Yes, I think everything can be better with butter.

    1. Grazie Mille Marcellina!
      I’ve learnt to dip bread in olive oil and it comes in quite handy to get some dukkah/dry spices on the bread afterwards! Can’t believe you’re now a convert hehe :) Are your Italian parents fine with it? ;)

  4. Hi, I didn’t like butter when I lived in Australia but loved it when I tasted it in France. It was not until my father came to visit and put salt on his bread and butter that I understood why. I hadn’t realised that people in Australia nearly always eat salted butter and I don’t like salt. In France, of course, they only have salted butter in Brittany while the rest of the country eats scrumptious unsalted butter!

  5. Thanks for this recipe ! we usually do Madelines for the kids tea time – as they are by far the tastiest and healthiest tea option kids can have in London :-)
    But this brioche will be a great change of scenary – especially since i have a little cook who loves making dough … will try with food colouring and work on different shapes …as everything tastes better when it looks like a bright teal T-rex !

    1. Pleasure B!! Brioche is awesome! The dough will be bloody sticky though, so not sure whether your kids will like touching it for long hehe :) Also there’s another risk: They might find the taste of store bought brioche weird (Hubby thinks the one we’re getting has either changed their recipe… or that his tastebuds have evolved from eating my brioche… so now, this has become a staple!)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>