Brioche marbled with Liège syrup {Battle Food #17}

  Brioche marbrée

L’heure de la Battle Food a sonné, et aujourd’hui c’est Dorian qui nous propose de plancher sur le thème « furieusement marbré ». Pour cela j’ai choisi de vous présenter une brioche marbrée avec non pas du chocolat (même si la tentation gourmande était grande !!!), mais avec du sirop de Liège. Quoi, vous ne connaissez pas le sirop de Liège ?! Ce sirop qui vient de chez nos amis Belges, est une réduction de fruits (pommes et poires), ce qui donne une sorte de mélasse épaisse au goût de datte et de réglisse (this is only my personal opinion !). And then as it is the party (youhou ), the brioche is double marbled, inside with syrup and outside with white icing (How cute….) !

And today is also a very special day for me because Mini-Mademoiselle has 6 month…(moment of nostalgia…)… 6 months that she fills us with happiness and brightens up our days with her little face… yes we are funny !

  recette de brioche au sirop de Liège

Brioche marbrée

Brioche marbled with Liège syrup
For a bun
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Ingredients
  1. 250 g brown flour
  2. 125 g of butter
  3. 3 eggs + 1 jaune
  4. 1 packet of baker's yeast
  5. 15 grams of sugar
  6. 2 g de sel
  7. 150 g of Liège syrup
  8. 2 c. to s. icing sugar
  9. 1 c. at c. of milk
Preparation
  1. Dissolve the yeast with 2 tablespoons warm water, let it rest 10 min
  2. Put the flour in a bowl, make a well and add the yeast. Work the dough between your fingers and incorporate the 3 previously beaten eggs, sugar and salt. Knead the dough, stretch it then gradually add the butter in pieces. Knead the brioche dough until it comes away from the bowl. You can transfer it to the worktop for more convenience.
  3. Leave the dough to rise in a warm, covered place for 1 hour 30 minutes.
  4. Degas the dough with your fist then roll it out on a floured surface into a large rectangle.
  5. Spread over the cork syrup then roll the dough into a sausage. Place the brioche in a rectangular mould, like a cake mould, then let rise again, covered, until the brioche has doubled in volume..
  6. Preheat the oven to 180°.
  7. Glaze with egg yolk and bake 20 minutes.
  8. Unmold and let cool on a wire rack.
  9. Prepare the glaze by mixing the icing sugar and the milk then marble the brioche with.
aime & mange https://aime-mange.com/
  Brioche marbrée recette

good bun !

Emilie

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Brioche marbled with Liège syrup {Battle Food #17}

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Brioche marbled with Liège syrup {Battle Food #17}

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60 Comments
  • Nelly
    6.3.14

    So here I say YES YES YES, it makes me want so much it's sublime!

    Respond
  • Safrangourmand
    6.3.14

    Very very tasty this brioche, to be tested very soon ! Merci

    Respond
  • we know
    6.3.14

    She makes you want your “thick molasses” in the brioche too much! I'm hungry my god I'm hungry!!
    Happy birthday to the little wonder then, 6 month is celebrating!

    Respond
    • Emilie
      6.3.14

      I'm glad you like the Liège syrup ! Thank you, we celebrated it with some pretty cupcakes !!!

      Respond
  • Vanilla and chocolates
    6.3.14

    it makes you want!!! I almost licked my screen ! that said, I don't know Liège syrup, I don't even know if it's in my house… Shame… Valerie

    Respond
    • Emilie
      6.3.14

      Lol !!! Thank you miss ! It's true that you can't find it everywhere. !

      Respond
  • cooker
    6.3.14

    She is magnificent ! I have never tasted Liège syrup but I would remedy it there, NOW, right away…

    Respond
  • Caper
    6.3.14

    Wow ! This bun is beautiful ! Bravo

    Respond
  • Marie / Feather Madeleines
    6.3.14

    This brioche looks absolutely delicious, I did not know the Liège syrup, but now I really want to taste it 🙂

    Respond
  • Valerie / Raspberries and bergamot
    6.3.14

    Congratulations very nice participation !
    On the other hand, I am discovering cork syrup and it makes me want to try it. …
    wonderful evening

    Respond
  • comforter
    6.3.14

    she is beautiful well done !

    Respond
  • Royal Chill
    6.3.14

    Wah but we completely melt in front of your brioche !

    Respond
  • BoopCook
    6.3.14

    this brioche looks terribly good =P

    Respond
  • One more Lichette
    6.3.14

    oh oh oh!!! I have Liège syrup in my cupboard, the weekend is coming.... It promises for breakfast’ Sunday…

    Respond
  • Madame Lemon
    6.3.14

    Sublime ! The marble is very successful !

    Respond
  • ptitecuisinedepauline
    6.3.14

    Very tasty this brioche!

    Respond
  • pink radish
    6.3.14

    She is perfect !

    Respond
  • lydia
    6.3.14

    She is magnificent ! Kisses

    Respond
  • Sandrine | Strawberry Basil
    6.3.14

    I love the second photo of your article it is very very beautiful.

    Happy month to you, lots of kisses for her. Hugs Emily

    Respond
    • Emilie
      7.3.14

      thank you so much my beautiful, your compliments go straight to my heart.
      Kisses done !!!
      Kisses to you !

      Respond
  • kitchentcigars
    7.3.14

    Gorgeous !!! and this Liège syrup which pretends to be chocolate !!! What a treat in these photos !
    Bravo !!!
    And Happy Birthday to your little girl ^^

    Respond
    • Emilie
      7.3.14

      Oh yes, he hides his game well, this Liège syrup !!!
      Thank you very much miss 😉

      Respond
  • Laura_Cookie
    7.3.14

    This brioche is very pretty and what about the marbling, beautiful^^!
    Good day
    Kisses

    Respond
    • Emilie
      7.3.14

      Oh thank you so much Laura, I did not think that this brioche would please so much !!!
      Beautiful day !

      Respond
  • LadyMilonguera
    7.3.14

    She is too beautiful this brioche !

    Respond
  • Bikini
    7.3.14

    stunning !

    Respond
  • Julie JuleaKitchen
    7.3.14

    Gorgeous !!! And this flowing syrup… too Gourmand !

    Respond
  • Steph
    7.3.14

    Hmmmm exactly at snack time, this bricohe is super appetizing !!
    Happy birthday to the little lady 😉

    Respond
  • Solemn
    7.3.14

    Uh no I did not know the cork syrup … but it looks great !! it gives it a completely psychedelic side to this brioche !! i love it ^^

    Respond
    • Emilie
      15.3.14

      Totally agree with you on the psychedelic side !! 😉

      Respond
  • isabelle
    7.3.14

    With Liège syrup, I shell and crack completely, You know !! 🙂

    Respond
  • philo
    7.3.14

    Oooh it's so tempting ! Bravo

    Respond
  • moum007
    7.3.14

    this is a very tasty brioche!

    Respond
  • Nadia Zero Crumb
    8.3.14

    We gave ourselves the word for the marbled brioche!! Yours is just gorgeous!! Very nice pictures by the way 🙂
    Glad to have passed by here!!

    Respond
    • Emilie
      10.3.14

      Yes I saw that !!! Thank you very much Nadia 😉

      Respond
  • Lyne
    8.3.14

    Furiously tempting this brioche ! Cork syrup, a product from me, from my region 🙂 It can only be delicious !
    Kisses, and good weekend !

    Respond
    • Emilie
      10.3.14

      Whoupi connoisseurs !!! Thank you miss !
      Good day !

      Respond
  • Celine
    9.3.14

    Great idea, it's crazy, with each new post, I tell myself that you have a crazy originality and I want to test all your recipes (I have also put you in my list of favorite blogs on my own blog ;-)) Thank you for offering us such pretty things 🙂

    Respond
    • Emilie
      10.3.14

      Oh thank you so much Celine for your compliments, it means a lot to us ^-^

      Respond
  • Cooksmopolitan
    9.3.14

    too handsome!!

    Respond
  • Lulu | Gourmet Journey
    14.3.14

    This brioche is so beautiful!! Really… wow!

    Respond
  • floriane
    5.2.15

    Bonjour, I have cork syrup at home and I would like to make this recipe. Petite question : I have dried yeast in sachet, is it suitable ??
    In advance, thank you for your answer !! See you soon

    Respond
    • Emilie
      11.2.15

      Hello Florian, no worries about dehydrated yeast, just rehydrate it in lukewarm water 10 minutes before starting !

      Respond
  • Claude Vanstraelen
    18.5.15

    I was born in Liege. The excellent result with fresh yeast with tourage…a delight!
    Merci

    Respond
    • Emilie
      21.5.15

      Oh thank you Claude for this return of a real Liègeois !

      Respond