Brioche Mousseline

Brioche Mousseline

This brioche mousseline recipe is from Philippe Conticini, one of the most admired pastry chef in France.

It is a very rich brioche that contains a good amount of butter and eggs, which makes the dough very sticky.

Therefore it needs to rest for at least 3 hours in the fridge. But you can start making it the day before and bake it the next day for a brunch!

Another great idea for a brunch is to use the brioche to make bostocks. They are baked almond cream brioche slices that you previously soak into rum or orange blossom syrup.

Cut brioche mousseline, on a tablecloth

Brioche mousseline

Very rich and buttery brioche, recipe for one loaf.
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 8 hours
Total Time 9 hours 5 minutes
Course Breakfast
Cuisine French
Servings 8 people


  • 1 ½ cups + 2 tbsp AP flour 250 g
  • 3 tbsp sugar 40 g
  • 1 tsp salt 6 g
  • 1 tsp instant dry yeast 4 g – or 10 g fresh yeast
  • 4 eggs 200 g
  • ¾ cup + 1 tbsp unsalted butter 190 g – room temperature
  • 1 egg yolk for the eggwash
  • 1 tbsp pearl sugar additional
Keyword Brioche Mousseline, French Breakfast

In the bowl of your stand-up mixer, put the flour, sugar, salt and yeast.

Pour in the eggs and start mixing on first speed with the hook attachment, until all the flour is picked up. From that point, mix on second speed. Scrape the bottom and sides of the bowls a couple of times during the kneading process so that everything is well incorporated.

After about 8 minutes, add the chopped butter and keep mixing for 4 minutes.

Scrape the bowl again and cover with saran wrap. Place in a warm room – I use my oven as I find it’s the warmest place – and let proof for about 1 1/2 hour.

Once the dough doubled its size, degas on a lightly floured surface and shape is as a ball. It’s ok if you can’t shape it properly, the dough is very sticky – don’t over work it. Place in a floured dish or on some parchment paper, saran wrap and refrigerate for at least 3 hours.

Brioche mousseline dough after first proofing

Remove the dough from the fridge and place it on a lightly floured surface.

Roll it as a cylinder and cut it into 4 pieces that you’re going to turn into 4 balls.

Brioche mousseline dough shaped as a cylinder
Brioche mousseline dough cut in four pieces

Spray a loaf pan with oil and place the balls into it.

Very rich and buttery brioche mousseline, in the loaf pan, before baking

Cover with a cloth and proof for about 2 hours – I put it in my oven with a dish filled with hot water.

Preheat the oven up to 350 ° F.

Eggwash the brioche with the egg yolk, sprinkle with pearl sugar, and bake for 35 minutes.

Very rich and buttery brioche mousseline, in a loaf pan, before baking

Wait a few minutes before unmolding, place on a grill and allow to cool down before cutting.

Very rich and buttery cut brioche mousseline

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