• Recipes

Pink praline brioche from Saint-Genix

Preparation: 30 min + 4 hr proving - Cooking: 30 min

Saint-Genix brioche is a Savoyard speciality, which, legend has it, owes its origins to Saint Agatha. In truth, this sweet treat was created in the mid-19th century by Pierre Labully. 

Ingredients Method

 Ingredients  

  • 350g plain flour
  • 20g fresh yeast
  • 2 tbsp milk
  • 170g melted butter
  • 3 eggs
  • a pinch of salt
  • 3 tbsp caster sugar
  • 200g pink praline

 METHOD

  • Stir the fresh yeast into the milk and add the melted butter, mixing well. Add the eggs, one at a time, then the sugar, the flour, and the salt. Knead the brioche dough thoroughly, form it into a ball and leave it to prove in a cool place for at least 4 hours (you could also prepare the dough the previous day and leave it to prove overnight). 
  • Knead the dough once again, without overworking it, to expel the air and obtain a soft dough. Roll out the dough and fold it into four. Repeat.  
  • Roll out the dough one last time, place the crushed pink praline on top then fold it gently to form a ball. Put the brioche in a mixing bowl and cover it with a tea towel. Leave it to prove for two hours at room temperature. 
  • When it has risen well, sprinkle a few pieces of praline and pearl sugar on top. 
  • Bake it in the oven at 170°C (Gas mark 3-4) for around 30 minutes. The brioche should be golden brown.