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No Knead Brioche With Pink Almond Praline

Yes I hear you, "another brioche post", and I want to tell you that when you can’t reach overhead for a few days and that soup is not really appealing after surgery, brioche is like food send from angels way up above. I had surgery yesterday and my lovely mother-in-law brought me a big pot of soup…and what did I do? I ate brioche instead…for dinner! No veggies, no protein, just pure unadulterated butter and flour.

What makes me happy about this brioche is the little pink praline inside and the little story that goes along with it. I have had a huge crush on Guillemette from Chocolat et Caetera for over a year now. I can’t tell you how many times I leave the house and her latest post is still on my computer screen, how many times I look at her desserts and admire the pure taste and flavors she combines. She is smart, fun and beautiful. She is my girl crush, quoi! A few months ago we started talking about the things we missed about France for me and the US for her (food of course) and somewhere in the mounds of cheese and slushies she mentioned "Heath Toffee Bits" and I remembered the pink pralines from Lyon that I loved so much in brioche. Don’t be mistaken by the word praline: the almond is coated with a semi hard caramel that is tinted in pink and then flavored with different essences. This praline may appear crackling at first but soon the outside gives way to a soft interior. Along with the pralines, Guillemette spoiled me with hazelnut paste, raspberry chocolate jam, tons of incredible artisan chocolate and cookies. Thank you!

Back to the brioche shall we? I received Artisan Bread In Five Minutes A Day when , my other girl crush, Jaden, held a drawing for a few copies of this book based on the ubber popular and beloved concept of the No-Knead bread. After kneading Julia’s French bread by hand from line 1 to line….(well, til the end), I needed the welcome change of a no-knead dough, but brioche? I was skeptical to say the least. My favorite brioche is not the all buttery kinf but rather the one that we call "brioche filee", one that gives out nice strands of dough as you pull it apart. I feared that no matter how good the no-knead one would be, it would just disappoint me. I looked at the brioche recipe in the book but I did not have enough eggs and remember I hate to be disappointed by bread! I settled on the recipe for Challah which texture is very close to the "brioche filee" texture I like so much.

I made small ones, with and without "tete", that little bump on top, and filled each with a praline. I made a double batch so I could indulge on a moment’s notice and boy was I happy to butter one up tonight. See doctor! No reaching overhead! Just from the tray, passed the butter and onward to my mouth. Oh my…perfect! Not too sweet, not oozing in butter, each filled with a little pink surprise inside! Excuse me if I end this post right there with the recipe, but my painkillers are calling my name and I fear I might not make much sense in a few minutes. I will leave you with the recipe for the Challah adapted slightly from Jaden’s minus the praline, and feel free to bake the challah as intended or fill brioche molds and make small ones. Both doughs are cousins after all.

Master Dough:

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted and room temp.
7 cups unbleached all-purpose flour

In a large bowl of your stand mixer with paddle attachment mix together the eggs, water, honey, melted butter, yeast and salt. Add in the flour and mix until all the flour is incorporated Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let the dough in the refrigerator, the better tasting it will be.

You can let it rise for 2 hours on the counter, cover and refrigerate overnight. Pinch of a grapefruit size ball (one pound) and use as you prefer. The dough will keep well for about a week. Freeze if necessary and allow to thaw overnight in the fridge.

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Cakebrain March 5, 2008 um 6:07 am

I hope you’re feeling better…no doubt the brioche will help! It looks so cute with the top knot and the pink praline!

La Cuisine d'Helene March 5, 2008 um 6:46 am

Wow I never made or eaten anything that looks like that. Looks pretty good.

Anonymous March 5, 2008 um 6:46 am

Whoo! A fast and easy brioche. Love the pink praline idea. Simply too cute! 🙂

Karolina Beaudet March 5, 2008 um 7:23 am

What a wonderful idea of using chałka (that’s how we call Challah here in Poland) recipe for this. It must be delicious with the praline inside!!!

Manggy March 5, 2008 um 8:22 am

I absolutely do not mind at all– I’ve never tasted true brioche before but I would LOVE to have one! I think the easiest path may actually be to make my own! Yours looks perfect and the recipe looks extremely easy!
You are crushing all over the place, heheh 🙂 You have any more love saved up for lil' old me? Haha 🙂

Joanna March 5, 2008 um 8:35 am

Years and years ago, I made brioche with my – then – small son. He loved it. We made more, and it was like lead balloons. I never tried again. He’s home from uni on Saturday – guess what he’s getting for breakfast?

Thank you so much

JEP March 5, 2008 um 10:07 am

Absolutely adorable photos!

Unknown March 5, 2008 um 10:24 am

a beautiful brioche

Connie March 5, 2008 um 10:45 am

i love everything that’s 'no knead'. feel better!

Gattina Cheung March 5, 2008 um 11:00 am

Helena, have a speedy recovery! This brioche is such a darling!

Anonymous March 5, 2008 um 11:04 am

whaouuu merci c’est trop gentil !
tes brioches sont des ptites merveilles, meme celles de chez mon boulanger ne sont pas aussi zolies ;o)

Anonymous March 5, 2008 um 11:06 am

Hope you’re feeling better… THe no-knead brioche looks very good, and love that it’s so simple to make. Have to get that book…
Are those the pralines you give away at weddings and births? Or is that not a custom in France?

Lydia (The Perfect Pantry) March 5, 2008 um 11:41 am

So glad your surgery is behind you and you can be home and recuperating — with brioche! I love this recipe, too; any dough that improves with a long rise in the fridge is one I am likely to want to make frequently.

Stella March 5, 2008 um 11:46 am

This sure looks scrumptious Helen!
I just love the look of it!

Rosa's Yummy Yums March 5, 2008 um 12:47 pm

They look lovely! A great idea…



Cannelle Et Vanille March 5, 2008 um 12:52 pm

lovely brioche helen. this will cure anything! hope you feel better soon!

SteamyKitchen March 5, 2008 um 12:55 pm

oh honey! very flattered that you have a crush on me!


xoxo, jaden

p.s. get well soon!

Ginny March 5, 2008 um 1:07 pm

I hope you are feeling better. I love the brioche- so beautiful with the pink peeking through (I LOVE PINK and BREAD!).

Aparna Balasubramanian March 5, 2008 um 1:10 pm

Hopeyou get better soon. I love brioche and if there’s no kneading involved then this one’s for me.

Dana March 5, 2008 um 1:42 pm

Feel better soon!! I’m so excited to try this recipe. I just don’t know whether to make Challah…or filled brioche!

Finla March 5, 2008 um 2:40 pm

Looks so cute. I remember reading in jadens place that you were one of the ppl who won the book.
After seeing it in her place i also bought the book and indeed i think it is a excelent book

Obsessive Foodie or Food Addict….You Decide March 5, 2008 um 2:43 pm

Oh my gosh, how funny….I bought this book a couple of weeks ago and I made the brioche dough last night late and after rising put it in the fridge around 11:30 pm. I am sooo excited to use it. I want to make the chocolate filled brioche and the almond brioche. Hope you are feeling better and heal soon! I hear a couple of puffs on some tonka beans is waaaay better than any painkiller.

The Short (dis)Order Cook March 5, 2008 um 2:43 pm

This is a timely post as I made my first brioche last week. It was quite a long process, and while the results were yummy, I got a little impatient with it. I wish I had seen your recipe then.

Anonymous March 5, 2008 um 3:00 pm

You make me want to go home and make these beautiful little delicacies.

Nothing like comfort food to make you feel better.

Warda March 5, 2008 um 3:00 pm

I hope you are feeling better ma chere Helene! Feel better soon! No veggies for dinner…Bad girl! Bad, bad Girl 😉

Bridget March 5, 2008 um 3:13 pm

These are really beautiful! Thank you for sharing the recipe!

Anonymous March 5, 2008 um 3:19 pm

Best wishes for a speedy recovery! Those little brioche are very cute.

Unknown March 5, 2008 um 3:22 pm

I bet you can bottle up these brioche and sell them as surgery recovery devices. Hope you recover quickly!

Susan @ SGCC March 5, 2008 um 4:11 pm

Helene- I hope that everything is okay! At least,you felt well enough to post. Your little brioches look adorable! The brioche recipe in that book may not be the authentic ones you are used to, but I have really enjoyed the ones I’ve made. You certainly can’t beat the convenience.

I love Guillemette’s site too. Even though I can’t understand most of it, I love the recipes and the pictures!

giz March 5, 2008 um 4:55 pm

You make me want to be a baker – and love the little tins they’re in – so cute.

Parisbreakfasts March 5, 2008 um 5:23 pm

Who wants soup when they can eat cake!
Get better soon Tartelette!!!

Obsessive Foodie or Food Addict….You Decide March 5, 2008 um 5:58 pm

I am definately not here to correct the professional but Tart….I made this recipe last night from the book and it called for 8 eggs and 1 1/2 c. water??? Did you tweek the recipe or are you high on Tonka Beans??? Does my book have a misprint. I even double checked….now I am freaking out and am afraid to bake it up. This better be the painkillers recipe hahahaha.

Suganya March 5, 2008 um 6:16 pm

Thats food therapy :). Get well soon, Helen.

Anonymous March 5, 2008 um 6:19 pm

I seriously need to get me some of those little molds so I can make this recipe too! They’re DARLING!

You always make the best treats. *smile*

Helene March 5, 2008 um 6:22 pm

Stacey: I gave the recipe for the Challah master dough because this is what I used to make the brioche. I explained that I did not have enough eggs and that I prefer the texture of Challah because it reminds me of a certain type of brioche in France.

Gloria Baker March 5, 2008 um 7:12 pm

I really love Brioches and these are very, very nice!! Gloria

Deborah March 5, 2008 um 7:46 pm

I have this cookbook, but haven’t tried the brioche. It looks so pretty with the fun surprise inside!

Lesley March 5, 2008 um 8:34 pm

ooh, I love those when I’m in Provence. I need to find those pink pralines to do it myself!

Brilynn March 5, 2008 um 9:44 pm

I love LOVE this book! In fact, it may be the reason I’m out of flour currently…

Peabody March 5, 2008 um 10:14 pm

I really must get into this no knead bread craze! Looks wonderful.

glamah16 March 5, 2008 um 10:24 pm

Hope you recover soon. I love your brioches!I will bookmark this page.

Jerry March 6, 2008 um 12:45 am

Get Better! I have to say it Brioche Loaf so yummy!

La Tartine Gourmande March 6, 2008 um 2:39 am

Ah dis-moi, rétablis toi vite. Se gâter après une opération, il n’y a rien de mieux. Bien jolies brioches.

Cakelaw March 6, 2008 um 4:12 am

Get well soon Helene! These brioche, with their delicate pink hearts, are just perfect.

Anonymous March 6, 2008 um 4:44 am

What about a crush on me for a change? 🙂 Sure i’m not as sexy as Jaden or as the brioche as a matter of fact. But i’m still crush-worthy. At least i think so.

MyKitchenInHalfCups March 6, 2008 um 5:03 am

Gosh pink pralines. I guess it’s not worth looking for here then. Lovely brioche!
I do hope you’re feeling 100% soon.

Rachael Hutchings March 6, 2008 um 6:20 am

Mmmmmm, good brioche and pralines, two things that I definitely miss about living in France. Get better quick!

Anonymous March 6, 2008 um 7:04 am

What a perfect looking brioche (challah ;))! I am going to buy the book already…have seen its products all over the blog-world and it sounds marvellous! 🙂

Hope you feel better soon!

Emily March 6, 2008 um 7:21 am

I’m sorry about your surgery. Go easy on those painkillers now. I had my wisdom teeth taken out a few months ago, and they gave me painkillers. They made me itch! And I guess that means you’re allergic if that happens to you. Just a little piece of information.

I love brioche but I’ve never made it before. Only challah. These are cute as a button.

I have yet to receive any cool gifts from Culinate, by the way.

Suzana March 6, 2008 um 11:57 am

So, so cool! Love the brioche with praline – I could have it for any meal, breakfast, lunch, dinner, whatever. Bring on the brioche!

Hope you’re feeling better. 🙂

Patricia Scarpin March 6, 2008 um 2:09 pm

Helen, I’m a sucker for brioche but never knew it could be made with a no knead dough – that’s wonderful news!

FrancescoP March 6, 2008 um 2:51 pm

I am confused … is this for savoury or sweet brioche?

Anonymous March 6, 2008 um 5:22 pm

yum! Can’t wait to try it. Just to clarify – it’s 1 tsp kosher salt?

Madam Chow March 6, 2008 um 6:09 pm

The brioche looks wonderful – something else I want to make!

LizNoVeggieGirl March 6, 2008 um 10:56 pm

Helen, if you ask me, you can post about brioche every single day if you wanted, since you make it look so heavenly!! and the pink-almond praline addition?? BRILLIANT!!

Feel better soon!!

Anonymous March 7, 2008 um 2:58 am

Ah, hope you have a speedy recovery… I’m sure that these brioches will help with that!

arachesostufo March 7, 2008 um 3:06 am

molto belli e sembrano anche buoni.
complimenti allo chef

Venus ~ Vi March 7, 2008 um 5:27 am

I bought the brioche molds a while back but never have the chance to bake it. I think it is time that I take them out of the shopping bag =)thanks for sharing this easier brioche recipe =)

btw, you are my girl crush too so I tagged you for a meme^^

Anonymous March 7, 2008 um 11:40 am

Yummy !!

Anonymous March 7, 2008 um 11:56 am

looks awesome. i never thought to use a different recipe for brioche

Anonymous March 7, 2008 um 3:45 pm

to cute! the kind of brioche you like best is my favorite, too. i’e never seen the pink pralines, but they look so fun inside the petit brioche.

Jerri at Simply Sweet Home March 7, 2008 um 7:13 pm

I haven’t ever had anything quite like this, but it looks wonderful. Thanks for sharing.

Jaime March 10, 2008 um 12:27 am

aren’t those just the cutest little things ever (after your macarons!)

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