Goumeau Brioche Perdue (Burgundy Household Cake Revisited) by @_chouxfleurs_

1h10

8 servings

🌾

250 g

Flour

🧈

100 g

Butter

🥚

4

Eggs

🥛

10 cl

Milk

🍬

50 g

Sugar

🍞

1 packet

Dried baker's yeast

🧂

0.5 tsp

Salt

🥛

15 cl

Liquid heavy cream

🥛

Cream

🧀

Mascarpone

🍬

Icing sugar

🍓

Jam

  1. Put
    • Eggs
    • Milk
    • Dried baker's yeast

    Put the eggs, milk and yeast into the mixer bowl, then add the flour followed by the sugar and salt.

  2. Knead
    • Butter

    Knead for 7 minutes on low speed in the stand mixer, then add the cold butter.

  3. Knead

    Knead again for 7 to 8 minutes.

  4. Rise

    Set the dough aside and let it rise for 2 hours.

  5. Shape

    Shape the dough into balls of about 60 grams and let them rise inside pastry rings.

  6. Bake

    Bake at 180 degrees for 25 minutes with a tray placed on top to get flat brioche discs.

  7. Mix
    • Eggs
    • Liquid heavy cream
    • Sugar

    Mix the eggs, cream and sugar together for the Goumeau mixture.

  8. Dip

    Dip the trimmed brioche discs into the Goumeau mixture.

  9. Fry
    • Sugar

    Fry the soaked brioche, adding a little sugar to caramelize it.

  10. Step
    • Cream
    • Mascarpone
    • Icing sugar

    Make a chantilly cream with cream, mascarpone and icing sugar.

  11. Pipe
    • Jam

    Pipe the chantilly onto the brioche perdue and add the jam of your choice.

Goumeau Brioche Perdue (Burgundy Household Cake Revisited) by @_chouxfleurs_

1h10

8 servings

🌾

250 g

Flour

🧈

100 g

Butter

🥚

4

Eggs

🥛

10 cl

Milk

🍬

50 g

Sugar

🍞

1 packet

Dried baker's yeast

🧂

0.5 tsp

Salt

🥛

15 cl

Liquid heavy cream

🥛

Cream

🧀

Mascarpone

🍬

Icing sugar

🍓

Jam

Preparation Steps

  1. Step 1/11

    Put the eggs, milk and yeast into the mixer bowl, then add the flour followed by the sugar and salt.

    🥚Eggs
    🥛Milk
    🍞Dried baker's yeast
    🌾Flour
    🍬Sugar
    🧂Salt
    🥣Mixer bowl

  2. Step 2/11

    Knead for 7 minutes on low speed in the stand mixer, then add the cold butter.

    🧈Butter
    🥣Mixer bowl

  3. Step 3/11

    Knead again for 7 to 8 minutes.

    🥣Mixer bowl

  4. Step 4/11

    Set the dough aside and let it rise for 2 hours.

  5. Step 5/11

    Shape the dough into balls of about 60 grams and let them rise inside pastry rings.

    🍰Pastry rings

  6. Step 6/11

    Bake at 180 degrees for 25 minutes with a tray placed on top to get flat brioche discs.

    🍳Baking tray

  7. Step 7/11

    Mix the eggs, cream and sugar together for the Goumeau mixture.

    🥚Eggs
    🥛Liquid heavy cream
    🍬Sugar
    🥄Whisk

  8. Step 8/11

    Dip the trimmed brioche discs into the Goumeau mixture.

  9. Step 9/11

    Fry the soaked brioche, adding a little sugar to caramelize it.

    🍬Sugar
    🍳Frying pan

  10. Step 10/11

    Make a chantilly cream with cream, mascarpone and icing sugar.

    🥛Cream
    🧀Mascarpone
    🍬Icing sugar
    🥄Whisk

  11. Step 11/11

    Pipe the chantilly onto the brioche perdue and add the jam of your choice.

    🍓Jam
    🫙Piping bag

Composition

Ingredients

Types

Grains, Dairy, Eggs, Baking, Spices, Fruit, Condiments

Ingredients

Flour, Butter, Eggs, Milk, Sugar, Dried baker's yeast, Salt, Liquid heavy cream, Cream, Mascarpone, Icing sugar, Jam

Notes

Flour (T45 or T55), Butter (soft, at room temperature for mixing, then used cold), Eggs (for the brioche dough), Milk (lukewarm, about 30°C, not hot so as not to kill the yeast), Sugar (caster sugar, for the brioche dough, added while frying the soaked brioche to caramelize it, no amount given), Dried baker's yeast (or 15 g fresh yeast), Liquid heavy cream (or a 50/50 mix of milk and thick cream for a lighter result, for the Goumeau mixture), Mascarpone (for the chantilly, no amount given), Jam (of your choice, for topping)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 38g, Fat: 26g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 260mg, Iron: 1.2mg, Potassium: 130mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 0.5mcg, Vitamin D: 0.6mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixer bowl, Pastry rings, Baking tray, Whisk, Frying pan, Piping bag

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Family Gathering, Comfort Dessert

Origin

Source

Platform

instagram

Original Creator

@_chouxfleurs_

Origin

Cuisine

French

Geographic

France, Burgundy

Various

Aspect

Texture

Soft, Fluffy, Creamy, Crispy Edges

Flavors

Sweet, Buttery, Caramelized, Creamy, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 days (Store assembled brioche perdue with chantilly and jam in an airtight container in the fridge,Best eaten fresh as the chantilly softens over time), freezing : 1 month (Freeze the plain baked brioche discs before soaking and assembling,Wrap tightly in plastic film or an airtight bag,Thaw at room temperature before dipping, frying and assembling), room temperature : 1 day (Plain unfilled brioche discs only, kept in an airtight bag or container away from heat and sunlight)