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Margaret said in September 5th, 2010 at 5:45 pm

WOW!! Those look incredible. How fun and how wonderful to be learning from a master. Look forward to more of your KAF adventures.

Sandra said in September 7th, 2010 at 9:29 am

So– I am totally drooling right now….. Absolutely mouth watering.

YeastSpotting 9.10.10 | Wild Yeast said in September 10th, 2010 at 3:04 am

[…] Brioche Feuilleté at King Arthur Flour […]

Natalia Rivera said in September 10th, 2010 at 4:35 am

Mmm, buttah!

Do you think the layered effect would be more pronounced if the dough was shaped in a flat or croissant manner?

Madam Chow said in September 10th, 2010 at 9:30 am

No – you don’t make as many folds, only 2, as you would with croissant dough. In my opinion, it’s just another way to add more butter!

Jackie said in September 10th, 2010 at 8:29 pm

Whoa, brioche with even more butter layered in, plus a ground hazelnut filling and apricot glaze? WOW. I don’t think I could trust myself to make this in the kitchen alone; I’d want to have it all to myself!

Corinaesq said in September 16th, 2010 at 3:00 pm

Boy, we had some fun there in the Green Mountains of Vermont, didn’t we, Teresa? I’m going to try to go to at least one class next year (How to Open and Run a Successful Bakery is at the top of the list). I made the Bienenstich with the brioche feuillete and the diplomat cream, and my family went crazy for it. My sister is turning 50 in February, and I’m supposed to make it for her birthday party. Good thing it will be a bit cold in Atlanta for her birthday…

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