AI-generated image
Brioche de Saint-Genix
Pink praline brioche
Brioche de Saint-Genix: Savoie brioche studded with pink pralines for Saint Agatha
In Saint-Genix-sur-Guiers, in Savoie, this round brioche dotted with bright pink sugared almonds is baked for the feast of Saint Agatha on 5 February, and its shape is said to recall the saint's martyrdom. Today it is sold all year in the bakeries of the Savoie and Lyon, rich and buttery, with the pralines melting into sticky pink pockets. The dough rests overnight in the fridge, so start the day before. Chef's tip: crush the pralines roughly and fold them in at the very end, or they dissolve and stain the whole dough pink.
- Total time
- 595 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- 1 ¾ oz caster sugar
- 1 tsp salt
- 5 eggsat room temperature
- 2 tbsp whole milk
- 7 oz unsalted buttersoft, in small pieces
For the pralines
- 7 oz pink sugar-coated almonds (pralines roses)roughly crushed
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 1 ⅛ lb strong white bread flour, 1 ¾ oz caster sugar, 1 tsp salt and ¼ oz fast-action dried yeast in a stand mixer with a dough hook. Add the 5 eggs and 2 tbsp whole milk and knead on a low speed for 10 minutes until smooth and stretchy.
15 minStep 2: Add the 7 oz unsalted butter a few pieces at a time, waiting until each lot disappears before adding the next. Knead 5 minutes more until the dough is glossy and pulls away from the bowl.
10 minStep 3: Cover and leave for 1 hour at room temperature, then knock back and chill overnight. Cold dough is much easier to shape.
5 minStep 4: Fold in three-quarters of the 5 ½ oz pink sugar-coated almonds (pralines roses), pressing them in so they are spread through. Shape into a tight ball, set on a lined tray and flatten slightly. Press the rest of the 1 ¾ oz pink sugar-coated almonds (pralines roses) into the top.
10 minStep 5: Leave to rise for 2 hours until doubled and soft when poked. A common mistake is baking before it has fully risen, which gives a dense, heavy brioche.
5 minStep 6: Heat the oven to 350°F. Brush with the 1 egg yolk beaten with 1 tbsp milk, avoiding the pralines, and bake for 30–35 minutes until deep golden and hollow-sounding underneath; cover with foil if it browns too fast. Cool on a rack before slicing.
35 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brioche de Saint-Genix take?
- About 595 minutes in total: 560 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
BourrideFish stew with garlic sauce
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.