Brioche de Saint Genix

The brioche de Saint Genix, originated in a small Savoyard village called Saint-Genix-sur-Guiers, about 30 kms from Chambery in the Savoie.  It is known as either a brioche, a gateau or just a Saint Genix.  


It is traditionally round and made with a leavened dough that is kneaded twice.  Pink pralines* are added to the dough before baking and more praline is sprinkled onto the top with white sugar crystals. The sugar around the pralines melts a little during cooking through the brioche giving it a particular taste. 

Traditionally these Saint Genix brioches are wrapped in a red and white paper, the decoration on top of the brioche and the paper symbolise the colours of the Savoie.
 
A pastry chef Pierre Labully from Saint-Genix-sur-Guiers invented this recipe around 1880.  He developed this brioche from a traditional 18th Century recipe given to him by his wife, which originated in a nearby village, but he made it his own by adding the rose praline.
 

I see this brioche in all our local boulangeries and I’ve seen variations; a flatter brioche, looking more like a tart spread with a creme patisserie and then with praline crushed all over, called a Pralinette.                      

The pink praline is a Lyonnaise speciality.  It is a sugar-coated almond, the sugar coating is naturally coloured pink and lightly flavoured.
The pink praline is a Lyonnaise speciality. It is a sugar-coated almond, the sugar coating is naturally coloured pink and lightly flavoured
During my research I discovered several varying recipes for the brioche, but here is one I tried and it was good!  I have to admit I did use my *bread maker to make the dough!!

Brioche de Saint Genix

1 sachet of dried yeast
350g strong flour – here in France it is possible to buy brioche flour
2 eggs  if using strong flour but only add 1 egg if using brioche flour
75g butter cut into small pieces
1/2 teaspoon salt
2 dessertspoons sugar
175ml of cold milk
*if using a bread maker for the dough stage put your ingredients in, in the order according to the manufacturer’s instructions.

200g Pink Praline
50g of crystallised sugar
egg for glazing

If you want to make the dough traditionally you will need to warm the milk and add the yeast to it, then the butter, eggs and sugar.  Then mix in the flour and knead the mixture for as long as you can; this develops the gluten and helps the brioche keep its shape.  The dough needs to have a pliable elastic type consistency.

Brioche de Saint Genix - proving
Brioche de Saint Genix – proving

Leave the dough in a large bowl to rest overnight in the fridge.  The following day knead the dough again and then roll the dough out and turn and fold it a few times as you would when making puff pastry.  Reserve some praline for the top and lightly crush the rest and incorporate the praline into the dough.  Then shape the dough into a round loaf.  
Brush the brioche with egg wash and then sprinkle the pralines and sugar on top.
Bake in a hot oven around 190C for about 30 minutes until a deep brown colour and hollow sounding underneath.

Et voila – Bon Appetit!

Brioche de Saint Genix
Brioche de Saint Genix
Brioche de Saint Genix
Brioche de Saint Genix

 Follow me on my culinary and pictorial adventure on twitter @tasteofsavoie and Instagram: http://instagram.com/tasteofsavoie  Please keep up to date and like my facebook pages: https://www.facebook.com/TasteofSavoie and https://www.facebook.com/sightsofsavoie

3 thoughts on “Brioche de Saint Genix

  • April 4, 2013 at 5:58 am
    Permalink

    Hi, I'm Ana from Fooduel.com. It is a site in which users vote recipesfrom 1 to 10.There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog.It's easy, fast and fun. The best Photo recipes will be here.I invite you to enter, add your blog and upload a recipe with a nice photo.You are able to see your stats:-Number of visits to your blog from Fooduel.com. -Number of votes received every day -Number of votes received by each category -Number of votes for each grade (1-10)-Number of votes for each recipe.Look this example of one profile stats: http://fooduel.com/stats1.pngWe would love that you participate with some recipe. Looks Amazing! Regards http://www.Fooduel.com

    Reply
  • Pingback: Give us our daily bread | Taste of Savoie

Leave a Reply

%d bloggers like this: