Amazing Cep and truffle butter brioche
Does anyone have the recipe for Guy Savoy's famous layered cep and truffled butter brioche, I had it the other day and it was amazing?
It was a standout, different from the usual brioche, very layered and flaky. Does anyone know how to get this result when making brioche?
Appreciate all your help in advance.
This sounds like a brioche feuilletee. Basically it is a brioche dough that is treated like pate feuillete. The dough (the paton) envelopes a pad of butter and is rolled out like one does for pate feuillete. The result is a multilayered, flaky pastry and utterly delicious.
Boulangerie Delmontel has a pain de seigle au miel feuillete that is decadent and dripping with butter when slightly heated.
Moisan has a brioche feuilletee with candied orange peel.
Just google brioche feuilletee and you will obtain several recipes, so you can incorporate the cepes and truffle butter. I would advise though to omit the sugar with this duo and would also use salted butter !
If you enjoy making pate feuillete and croissants like I do, you will enjoy making brioches feuilletees!