Name: Brioches roulées au Praliné Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h 48 min
Cuisine: French
Ingredients: 500 g de farine T45 ou T55; 1 cuillère à café de sel; 70 g de sucre; 10 g de levure de boulanger déshydratée; 150 g de lait tiède; 50 g d’eau; 1 œuf; 1 cuillère à soupe de sirop d’érable (ou de miel); 80 g de beurre mou; 200 g de praliné; 80 g de pépites de chocolat; 60 g de pignons de pin; 60 g de noix de pécan grossièrement hachées; 1 jaune d’œuf; 1 cuillère à soupe de crème

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If you adore the irresistible charm of French pastries, then this Brioches roulées au Praliné Recipe is going to win your heart — and your taste buds. Imagine tender, fluffy brioche dough rolled generously with a decadent praliné spread, studded with chocolate chips, pine nuts, and pecans, then twisted into delightful spirals that bake to a golden perfection. Each bite melts with buttery richness and a perfect harmony of crunch and sweetness. Whether it’s for a weekend breakfast or a special occasion, this recipe delivers a bakery-quality treat you can proudly make at home.

Ingredients You’ll Need

The image shows a rectangular dough base with a smooth, light beige color and soft texture, spread out on parchment paper. On top of the dough is a thick layer of creamy caramel-colored spread evenly covering almost the entire surface. This is topped with a generous sprinkle of dark chocolate chunks, small off-white pine nuts, and chopped brown pecans scattered across the top, adding texture and color contrast. The background features a white marbled surface with a white bowl and a dark bowl slightly out of focus behind the dough. A piece of beige cloth is partially visible in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Brioches roulées au Praliné Recipe plays an essential role, balancing flavors and textures while ensuring the dough rises beautifully and the filling shines. From the simple flour and yeast to the luxurious praliné and crunchy nuts, these thoughtfully chosen items make magic possible in your kitchen.

500 g flour (T45 or T55): Provides the structure for the brioche, giving it that soft, airy crumb.
1 tsp salt: Enhances flavor and controls yeast fermentation for perfect dough development.
70 g sugar: Adds gentle sweetness and helps with browning.
10 g dry baker’s yeast: The powerhouse that makes your dough rise and become fluffy.
150 g milk: Adds moisture and richness, creating the tender crumb that’s so satisfying.
50 g water: Helps activate yeast and balances dough consistency.
1 egg: Gives structure and richness to the dough.
1 tbsp maple syrup (or honey): Adds a subtle depth of sweetness and helps with color.
80 g softened butter: Key to the brioche’s rich, tender texture and flavor.
200 g praliné: The star ingredient, providing that irresistible nutty-sweet filling.
80 g chocolate chips: Introduces bursts of melty chocolate that complement the praliné.
60 g pine nuts: Delivers a subtle crunch and delicate nutty aroma.
60 g roughly chopped pecans: Adds hearty texture and buttery notes.
1 egg yolk: For the shiny, golden glaze.
1 tbsp cream: Mixed with the egg yolk to create the perfect brioche sheen.

How to Make Brioches roulées au Praliné Recipe

Step 1: Preparing the Brioche Dough

Start by combining your flour, salt, and sugar in your mixer bowl, but be sure to keep the yeast separate from the salt and sugar initially since salt can inhibit yeast activity. Gently warm the milk and blend it with water, beaten egg, and maple syrup before adding everything to the dry ingredients. Knead the dough slowly at first, then gradually increase to medium speed. The dough should become soft and supple, which usually takes several minutes.

Step 2: Incorporating the Butter

Now it is time for the butter. Add the softened cubes of butter bit by bit, continuing to knead for at least ten more minutes. This step is crucial to get a smooth, slightly shiny dough with an elastic texture. Once ready, cover the dough and let it rise for about two hours until it doubles in size — patience here pays off with fluffy brioches.

Step 3: Chilling and Rolling Out

After the first rise, gently deflate the dough and pop it in the fridge for 30 to 40 minutes to firm up, making it easier to handle for shaping. When chilled, roll the dough out into a 35 by 40 cm rectangle. Spread the praliné evenly over the surface, leaving a small edge free. Then sprinkle your chocolate chips, chopped pecans, and pine nuts across the praliné layer, making sure every bite will have that wonderful crunch and gooey sweetness.

Step 4: Folding and Preparing for Shaping

Fold the dough into thirds lengthwise, pressing to seal the edges firmly so the filling stays put. Roll it out again to a rectangle measuring about 15 by 40 cm. Cover the dough with plastic wrap, then chill in the freezer for 20 minutes — this step helps the dough set up, so it’s easier to cut and shape without losing form.

Step 5: Cutting and Twisting the Strips

Cut the dough into 10 equal-width strips. Carefully stretch each strip a little, then twirl it into a graceful twist. Coil each twisted strip into a snail-like shape, tucking the end under to prevent unrolling during baking. Arrange your beautifully formed brioches spaced apart on baking sheets lined with parchment paper.

Step 6: Final Rise and Baking

Cover the shaped brioches with a clean cloth and let them puff up for about an hour at room temperature. Once they’ve doubled in size, preheat your oven to 180 degrees Celsius. Mix the egg yolk with the cream, then brush this glaze lovingly over the surface of each brioche for that irresistible golden shine. Bake for approximately 18 minutes or until golden and puffed, then transfer to a rack to cool slightly before indulging.

How to Serve Brioches roulées au Praliné Recipe

The image shows four golden brown cinnamon rolls with a swirled shape. Each roll has layers of light golden dough with darker, textured filling inside. There are whole pecan halves pressed into the dough on top, adding a rich dark brown color. The rolls have a soft, slightly shiny surface with bits of nuts sprinkled throughout the filling. They are placed on white parchment paper, which rests on a wooden surface, and a small white bowl with pine nuts is partly visible on the right. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These brioches are perfection on their own, but a light dusting of powdered sugar or a drizzle of melted chocolate can add a touch of elegance and extra sweetness that makes serving feel even more special. Fresh berries on the side provide lovely color and a refreshing contrast to the rich flavors.

Side Dishes

Pair your Brioches roulées au Praliné Recipe with a cup of strong coffee or a creamy latte for a dreamy breakfast. For a brunch spread, serve alongside fresh fruit salad or creamy yogurt to balance the richness. A simple glass of milk also works wonderfully, especially for kids.

Creative Ways to Present

For a festive twist, arrange the brioche spirals in a circular pattern on a large platter, turning them into a stunning centerpiece. Alternatively, serve each as an individual treat wrapped in parchment and tied with twine, perfect for gifting or a charming tea party presentation.

Make Ahead and Storage

Storing Leftovers

If you have any brioches left after your feast, store them in an airtight container at room temperature for up to two days. This keeps the brioches soft and prevents them from drying out, so you can enjoy the magic a bit longer.

Freezing

You can freeze the shaped and twisted brioches before the final rise. Arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to a month. When ready to bake, thaw overnight in the fridge, let them rise for an hour, then bake as usual. This is a fantastic way to enjoy fresh-made brioches any time.

Reheating

To bring stored brioches back to life, warm them gently in a 150 degrees Celsius oven for about 5-7 minutes. This helps refresh their soft crumb and lightly toast the edges, restoring that fresh-baked experience you crave.

FAQs

Can I use regular butter instead of softened?

It’s important to use softened butter for this recipe so it incorporates smoothly into the dough, giving you that soft, tender texture. Cold butter won’t mix as well and could result in a denser brioche.

What can I substitute for praliné?

If you can’t find praliné, a good quality hazelnut or almond butter mixed with a little powdered sugar and crushed nuts can work as a substitute. It won’t be exactly the same but still offers delicious nuttiness.

Is it okay to use active dry yeast instead of instant yeast?

Yes, but you will need to activate it first in warm water before adding it to your other ingredients. Otherwise, instant yeast can be added directly to the flour mixture as instructed.

How important is the chilling step before shaping?

Chilling helps to relax the gluten and firms up the dough, which makes it much easier to roll, cut, and twist without the shapes losing definition. It’s a crucial step for beautiful, clean spirals.

Can I make smaller or larger brioches?

Definitely! Adjust the thickness and length of your dough strips to create bite-sized or generously large rolls. Keep baking time in mind – smaller ones bake faster and larger ones will take a bit longer.

Final Thoughts

Nothing quite compares to the joy of pulling warm, golden Brioches roulées au Praliné Recipe fresh from your oven and sharing them with the people you love. It’s a wonderful mix of buttery dough, rich praliné, and crunchy nuts that makes every bite a celebration. I hope you give this recipe a try soon — your kitchen will smell heavenly, and your heart will thank you.