Brioche with pink pralines – Saint-Genix {without milk}
La brioche aux pralines roses c’est un peu l’Ă©quivalent du kouign amann pour les bretons ou le kouglof pour les alsaciens, c’est notre brioche Ă nous ! Le Saint-Genix c’est clairement pour moi le souvenir des goĂ»ters que l’on allait chercher Ă la boulangerie après l’Ă©cole. Aujourd’hui je l’ai revisitĂ© en version sans lait, une version filante et gourmande avec du sucre casson sur le dessus pour que ça croustille !
La brioche au pralines est une brioche gourmande,
que l’on dĂ©guste avec une bonne boisson chaude au petit-dĂ©jeuner ou au goĂ»ter. In short, it’s not the kind of brioche we make every day. (besides it was a yawn, genre 5 ans, that I hadn't done any !), but a little decadence and gluttony doesn't hurt ! And then if you have any pralines left, you can do another one or make some chouquettes !
Brioche with pink pralines – Saint-Genix {without milk}
POUR 8-10 PARTS
- 250 g of flour
- 125 g of margarine 80% de MG
- 120 g of crushed pink pralines
- 3 eggs + 1 yellow for gilding
- 30 grams of sugar
- 10 g of baker's yeast
- 2 g de sel
- 20 g brown sugar
- Put the yeast with 2 tablespoons of lukewarm water, let it rest 10 min then stir.
- For the brioche, put the flour in a bowl, make a well and add the yeast to the center. Work the dough between your fingers and incorporate the eggs, sugar and salt. Knead the dough by hand or in a robot fitted with a hook.
- Knead until you obtain a smooth dough then add the margarine in pieces at room temperature.
- Knead the dough until it comes away from the bowl.
- Let the dough rise covered under a tea towel for 2 hours.
- Degas the dough with your fist, spread it and add the pralines.
- Ball the dough (form a ball) by putting the welds underneath.
- Place the dough on a baking sheet covered with parchment paper and leave to rise for 2 hours.
- Preheat the oven to 170°.
- Brown the brioche with the egg yolk diluted with 1 tablespoon of water then sprinkle with brown sugar.
- Bake 40 minutes.
Coralie
18.10.12And and, I envy you ! Since I spent my vacation in Ardèche and discovered this brioche for breakfast, I fell in love with it (Yes yes, it's possible). I always have pralines in my cupboard now ^^
Emilie
18.10.12Ah cool fans and connoisseurs of Saint Genix, it’s a bit like my Proust madeleine !!!
Marie
18.10.12Very pretty brioche, I imagine it very well accompanied by violet jam. đŸ˜€
Emilie
18.10.12Oh nice idea of ​​association Marie, yum đŸ˜€
Natalie
18.10.12DrĂ´me, I love this brioche from home ;-p
Fortunately, Mother-in-law has chickens, I will be able to make your recipe, as soon as I go down.
Thank you for sharing.
BiZ
Emilie
18.10.12But I didn’t know that you were from DrĂ´me…
I grew up in Valencia and still work there.
đŸ˜‰
Leah
Natalie
18.10.12Oh hey, I wrote it on a post where one of you 2 had posted photos of Grenoble mountains !
Actually, adopted DrĂ´me, from Crest more precisely đŸ˜‰
Emilie
18.10.12It is totally true. I remember it now…
Me too it’s adoption. Actually, I reached the age of 5 ans, but I am from Franche-Comté.
Kisses
Natalie
18.10.12Ah if we continue to chat about the regions, I have to say that I met the warmest people ever known in Franche-Comté. (little attention to readers : that doesn't mean that people elsewhere are cold, but go to Franche-Comté and you will understand ;-)).
BiZ
Emilie
18.10.12Totally agree with you…
But when it comes to character, I grew up in the south, If you know what I mean… đŸ˜‰
Natalie
18.10.12And me between Corsica and Alsace… The result ? A strong character that I assume ;-))
Emilie
18.10.12Lol đŸ˜€
ladymilonguera
18.10.12Your brioche is just superb !
Emilie
18.10.12Thank you very much miss ladymilonguera đŸ˜€
Elodie
18.10.12I tasted it on my way to Annecy and I loved it ! I will try this recipe though apart from the supermarket, in the north, pink pralines are not common.
The pralines are completely different !!
Emilie
18.10.12Otherwise, you have to try to make them at home…
the spoon of a thousand delights
18.10.12This brioche is sublime, I didn't know đŸ™‚
Emilie
18.10.12Merci đŸ˜€
Valerie
18.10.12I'm a fan of this brioche. I buy some every time I pass through your area. I also happen to make some. Yours is superb !
Emilie
18.10.12Cool đŸ˜€ Thanks ValĂ©rie !
Nath
18.10.12Oh, lots of memories that come back to me with this recipe ! All I have to do is make my pink pralines and let's go back to childhood. Merci đŸ™‚
Emilie
19.10.12Good luck then đŸ˜‰
BoopCook
18.10.12wow she is beautiful !!! And really very tasty ! I would love to steal this brioche for my lunch ! ;P
Emilie
19.10.12Oh thank you very much BoopCook, I'm waiting for you for breakfast’ SO !!!
Lolotte
18.10.12hummm this brioche looks divine!
Emilie
19.10.12Thank you Lotte đŸ˜‰
strawberryandbasil
18.10.12That's it, you win hands down the week of gluttony ! With this brioche you delivered the final blow ! I'll catch up next week !
Emilie
19.10.12Thank you for this prize miss đŸ˜‰ it’s true that this week has been delicious !!!
Can't wait to see what you'll come up with for us !
Estelle
18.10.12The ArdĂ©cho-DrĂ´me resident that I am loves this brioche. Homemade and more, it's even more pleasant. Beautiful pictures ! đŸ™‚
Emilie
19.10.12Oh delighted to meet people from our home đŸ˜€ Thank you Estelle for your compliments !
R'Evelyne
19.10.12Hello girls!
Your blog is superb !
I'm also from Grenoble and I love your St Genix!
Kisses
Emilie
19.10.12Welcome to our home R’evelyne, merci đŸ˜€
Kisses
kakouech
19.10.12I want to believe you when you say try it, it’s adopting it, it looks so good!!! mmmm
Emilie
19.10.12Ah yes we quickly become addicted !!!
Lili
19.10.12Then, your fund !! It is superb, bravo !!! Kisses xxx
Emilie
19.10.12Thank you very much Lili đŸ˜€
Kisses <3
night
19.10.12This brioche is magnificent ! I often make them with pralines ! these are my favorites !
Emilie
19.10.12Ah we are not the only ones in what I see, cool !!!
poupougnette
19.10.12your brioche is sublime, girls! ♥ I love it!!
for a snack with a good hot chocolate!! ^^
good afternoon.
Kisses, kisses ♥
Emilie
19.10.12Thank you very much Poupougnette, oh yes perfect with hot chocolate !!!
Good afternoon to you too.
Kisses.
My
22.10.12Owl a Saint Genix. It’s my childhood city and YES I miss Saint-Genix in Nantes.
angelic
10.12.12Good evening,
I made this recipe yesterday for my work colleagues, verdict of the day : they loved it, and me too!
Thank you so much
Emilie
10.12.12Many thanks Angélique once again for this feedback, delighted that the Saint Genix was well appreciated !
Cook-with-love
14.12.12Saw your message, we must not live very far away ! Anyway, yours is beautiful, he makes me want !
Kisses
Ps : I'm organizing a competition on my blog on the theme 'your best holiday recipe’ with lots of nice prizes to be won ! I hope to see you there !
Kisses
Emilie
15.12.12Thank you miss Cook-with-love đŸ˜‰ Indeed we are from Grenoble !!!
XOXO
JLM
19.8.13Bonjour,
I discovered pralulin, Last year. It's excellent. During demos organized by one of our suppliers, she's still all the rage. The link on my name takes you to the demo video
Thank you for the recipe because the cook doesn’t always give everything đŸ˜‰
LUCILE
8.10.13HELP !! I tried 2 times the recipe, and the 2 same observation : the brioche swells well but after adding the pralines, it remains compact. So the taste is there, but the brioche is not as airy as desired…
Do you have a tip? ?
Thank you in advance !!!
Emilie
9.10.13Thank you for your message Lucile but I don’t see at all what could be happening, you just shouldn't rework the dough too much after the first rise, just degas it and add the pralines. I hope I helped you anyway !
key!it...
28.12.13Bonjour !
Thank you for this recipe which I will put into practice this afternoon.
As an aside, degas the dough with your fist. đŸ˜‰
Emilie
28.12.13Thank you and good luck…
…corrected đŸ˜‰
Charlie
11.12.14I discovered this delicious brioche during a vacation in St-GĂ©nix, there is good 5 or 6 years ago… every time I stay speechless in front of the pink pralines at the baker, telling myself that I must taste this delight again, but not having the courage to get there… I think I'll be able to try your recipe which looks relatively easy. !
Many thanks !
Emilie
14.12.14Oh yeah, once you know the brioche dough, we never leave it anymore đŸ˜‰
Jack
25.3.15Hello,
Well, here I am, I found your brioche dough recipe which we enjoyed with the brioche sausage ! I am surprised by the final rising time … You put it in the fridge for the night ?
Oh, I'm from the south of Grenoble. A small village called St Paul de Varces
Emilie
26.3.15Yes, it’s the recipe that I use everywhere đŸ˜‰ Yes, the cold sets the aromas and it is only better if you reserve it at least 1 cool hour !
Oh yes Saint Paul de Varces is not very far !!!
Alannie
16.5.21Successful and very appetizing, this beautiful brioche!thank you Emilie!
Emilie
16.5.21Thank you very much Annie đŸ˜‰
ELISABETH
10.3.23Bonjour, thank you for this recipe it looks great !
I am in the process of making it, but at the end of kneading the edges of the dough come away from the bowl but it seems to remain very liquid and does not form a ball. Is this normal ? Do you have any advice? ?
Emilie
11.3.23Bonjour, it can depend on a lot of factors, at this moment, Don't hesitate to add a little flour to get the right dough texture..