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Le Cordon Bleu News, 01/06/2015
Small Normandy style brioches
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About this recipe

To begin the New Year, Le Cordon Bleu Chefs show you how to make your own hand-kneaded brioche dough. This technique takes time but just think how wonderful it will be to let your guests try your “home-made” treats!

Recipe - Small normandy style brioches

Serves: 10 brioches

In this recipe:

  • Eggs
  • Vanilla extract
  • Apples
  • Calvados
  • Apricot glaze





Brioche dough
500 g soft flour with high gluten content
15 g fresh (compressed) yeast
20 ml water
60 g sugar
10 g salt
6 eggs
Few drops vanilla extract
250 g butter, at room temperature and cut into pieces
Apple crisps
1 apple
500 ml water
650 g sugar
Diced apple with Calvados
2 apples
Few drops Calvados
1 pinch salt
1 egg, beaten for eggwash
Powdered sugar
Apricot glaze
Note: 10 x 10 cm pastry rings

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  1. The day before:
    Brioche dough: Place the flour into a large bowl (or directly onto a clean work surface); make a well in the center. Dissolve the fresh yeast in the water and pour into the well. Sprinkle the sugar and salt onto the flour. Beat the eggs in a small bowl, pour ¾ into the well, add vanilla to the remaining egg and refrigerate. Mix the flour into the liquid ingredients to form a soft, moist but manageable dough.
  2. Dust the work surface with flour and turn out the dough. Knead for approximately 10 minutes or until a smooth, elastic dough is formed; every now and then cutting the dough with a pastry corne (scrapper) to help develop the gluten. Flatten the dough out lengthways with the palm of your hand, dot the dough with small pieces of softened butter and fold the dough over to enclose the butter. Knead until the butter is incorporated. The dough is well kneaded when it is smooth and elastic. A finger mark pressed into the dough should spring back immediately. Fold in the vanilla-egg mixture. Shape into a ball and place the dough in a lightly floured clean bowl, cover with plastic wrap and refrigerate for 12 hours.
  3. Apple crisps: Bring the water and sugar to a boil, cool. Slice 10 thin rings from the apple using a mandolin. Place the slices into the cold sugar syrup and refrigerate.
  4. Next day:
    Diced apple with Calvados: Peel the remaining two apples and cut into cubes (approximately 300 g). Add the Calvados and a pinch of salt.
  5. Turn the brioche dough onto a lightly floured work surface and knead for 1 minute to soften. Divide the dough into 10 x 60 g balls and place on a baking sheet. Transfer to the refrigerator and leave to rest for at least for 15 minutes. Return the balls of dough to the floured work surface and light roll each to form flat disks. Place equal amounts of Calvados apple cubes in the center of the disks of dough. Fold the edges into the center and pinch to seal. The apple cubes should be enclosed in dough. Fit each piece snuggly into buttered pastry rings placed on a parchment paper lined baking sheet. Brush with eggwash. Leave to rise at room temperature for 2 hours or until doubled in size.
  6. Preheat the oven to 200°C. Brush the brioche dough again with eggwash. Drain the apple slices and place one on top of each dough filled pastry ring, secure each slice with 3 wooden tooth picks. Bake in the oven for 10 to 12 minutes, remove and cool.
  7. To serve: Heat the apricot glaze over low heat. Sprinkle the brioches with powdered sugar and brush the slices of apple crisp with apricot glaze.

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