Brioche Mousseline by Philippe Conticini

by | Jun 20, 2017 | Brioches & Viennoiseries, Pastry | 0 comments

Recently, I have tried different brioche doughs, even with different kinds of fat from butter, and sincerely, all ones very good and soft, but this is LA BRIOCHE par excellence … ..
In despite the high amount of butter and eggs, it is lighter than a cloud.
The original shape of Conticini’s Mousseline Brioche is like the Okkaido milk bread (you can find here). I did not want to repeat the same shape, so I propose mini-brioche, but very similar to Continici’s one.
It’s a long dough to prepare because the eggs and butter need to be well absorbed, but it’s worth it.

Brioche Mousseline 1

Brioche Mousseline 2

Brioche Mousseline by Philippe Conticini

Yield: 12 single servings


Brioche dough

  • 2.5 cups (325 g) very strong bread flour - 400 W
  • 3 tbsp + 2 tsp (52 g) superfine granulated sugar
  • 13 g fresh yeast (scant ½ oz)
  • 5 medium large whole eggs (260 g) cold from the fridge
  • 1 cup + 1.5 tbsp (247 g) soft unsalted butter
  • seeds from 1 vanilla pod
  • 1 tsp (7 g) salt

For the syrup

  • 2 tbsp (30 g) water
  • 2 tbsp (30 g) superfine granulated sugar

To garnish

  • egg yolk
  • whole fat milk
  • pearl sugar


    For the syrup
    In a small saucepan, place water and sugar and heat on a slow heat, until sugar has completely dissolved.
    Let cool and set aside.
    Brioche dough
    In the bowl of a stand mixer, fitted with hook attachment, combine flour with sugar and vanilla.
    In another small bowl, whisk eggs with fresh yeast.
    Very very slowly and gradually, add eggs/yeast mixture to flour (you will need 10 minutes or more) until well combined, then knead for 7-8 minutes more.
    Add butter, a small piece at a time, then add salt.
    The dough will be very very soft because of eggs and butter.
    With floured hands and on a floured surface, shape the dough into a ball, place into a bowl, cover with cling film, and let rise until double in size.
    Then deflate the dough, shape the dough into a ball, place into a bowl, cover with cling film, and refrigerate for 12 hours or overnight.
    The morning, butter mini loaf pans (4x2x1.8 inches - 10x6,5x4,5 cm) and set aside.
    On a floured counter, with the dough shape small balls about 35 g each, and with your hands, sliding the balls, shape into a cylinder.
    Place 2 cylinders into the greased tin and repeat until no dough remains.
    You have to work fast, as the dough becomes soft quickly.
    Place the small tins on a baking tray, cover with cling film and let proof until the dough reaches the edges of the mould (when the proofing is almost done, remove plastic wrap so it does not stick to the dough).
    Meanwhile, heat fan oven 340°F-170°C.
    Brush the brioches with egg yolk beaten with milk, sprinkle with pearl sugar and bake for 15 minutes.
    Out of the oven, brush the brioches with sugar syrup.
    Let cool before enjoying.

Brioche Mousseline 3


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