Known in French as a “Fallue”, this old-fashion brioche from Normandy is a staple of regional French baking. Traditionally made with “crème fraîche”, it is known for its thorny top and scrumptiously creamy crumb.
Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”.
Needless to say, this recipe is a winner.
Like most brioche recipes, it can be completed with a stand mixer or by hand. It consists of a simple dough with flour, eggs, butter and one signature ingredient: crème fraiche.
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