Brioche Feuilletee Recipe
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Salt | 2 | 20g |
| Sugar | 7 | 70g |
| Addigerm CV 380 | 0.8 | 80g |
| Butter | 6.5 | 65g |
| Whole Milk Powder | 4.5 | 45g |
| Water | 43 | 430g |
| Fresh Whole Eggs | 10 | 100g |
| Fresh Yeast | 5 | 50g |
| Total Dough | 1788g |
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Salt | 2 | 20g |
| Sugar | 7 | 70g |
| Addigerm CV 380 | 0.8 | 80g |
| Butter | 6.5 | 65g |
| Whole Milk Powder | 4.5 | 45g |
| Water | 43 | 430g |
| Fresh Whole Eggs | 10 | 100g |
| Fresh Yeast | 5 | 50g |
| Total Dough | 1788g |
| Mix in a Planetary Mixer | 5 min low speed + 6 min medium speed |
| 1st fermentation | None |
| Dividing and shaping | 1788g |
| Folding | Add 500g butter, 1 Double + 1 Single |
| Sheeting | Thickness 7mm |
| Shaping | Roll like cinnamon roll and cut 80 gr pieces. Take each roll piece and dip in crystal sugar on each side. Place 6 pieces in a bread pan |
| Proofing | 1.40 hour at 25°C and 75% RH |
| Baking | Bake at 150°C for 45 minutes |