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.
Recipe for 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
200g Pink Praline
50g of crystallised sugar
egg for glazing
*if using a bread maker for the dough stage put your ingredients in, in the order according to the manufacturer’s instructions.
How to make a Brioche de Saint Genix
- 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.
- 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.
- Leave to rise in a warm place for around 2 hours.
- 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!
If you like this cake, you may also like The Biscuit de Savoie another Savoyard speciality.The Biscuit de Savoie, is really a cake, a very very light sponge cake, normally made in an attractive Kugelhopf shape mould. Its origins go way back to the 14th Century
Click on the image for the recipe