Gâteau Brioché aux Pommes Recette Facile et Rapide
Gâteau Brioché aux Pommes Recette Facile et Rapide is a easy French recipe that serves 8. 236 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 30 min | Cook: 1 hr 35 min | Total: 2 hrs 20 min
Cost: $2.50 total, $0.31 per serving
Ingredients
- 200 g All-Purpose Flour (sifted; French T45 pastry flour works best)
- 70 g Granulated Sugar (fine white sugar)
- 7 g Active Dry Yeast (small packet (≈1 ½ tsp))
- 1 Egg (large, at room temperature)
- 70 g Unsalted Butter (melted and cooled slightly)
- 20 cl Whole Milk (warmed to about 35‑40°C)
- 2 Apples (medium, peeled, cored, cut into small wedges)
- 2 tbsp Powdered Sugar (optional, for dusting after baking)
Instructions
Warm Milk and Melt Butter
Heat the whole milk in a small saucepan until it is lukewarm (about 35‑40°C). Meanwhile, melt the butter in a microwave or saucepan; let it cool slightly so it is warm, not hot.
Time: PT5M
Activate Yeast
Add the active dry yeast to the warm milk, stir gently and let sit for 2 minutes until it begins to foam.
Time: PT2M
Combine Dry Ingredients
In a separate mixing bowl, whisk together the sifted flour and granulated sugar.
Time: PT3M
Add Egg to Liquids
Beat the egg lightly, then stir it into the warm milk‑yeast mixture.
Time: PT2M
Form the Dough
Pour the liquid mixture into the bowl with the dry ingredients. Mix with the whisk until a smooth, slightly sticky dough forms.
Time: PT5M
First Rise
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until it has doubled in volume, about 1 hour.
Time: PT1H
Prepare Apples
While the dough rises, peel, core, and cut the apples into small wedges or cubes.
Time: PT10M
Fold Apples Into Dough
Gently fold the apple pieces into the risen dough using a spatula, being careful not to deflate the dough too much.
Time: PT5M
Transfer to Pan
Line the 20 cm round baking pan with parchment paper, then pour the dough in, smoothing the top with a spatula.
Time: PT5M
Bake
Preheat the oven to 180°C. Bake the cake for 35 minutes, checking for doneness by inserting a knife – it should come out clean.
Time: PT35M
Temperature: 180°C
Cool and Finish
Allow the cake to cool in the pan for 10 minutes, then remove, place on a wire rack, and dust lightly with powdered sugar if desired.
Time: PT10M
Nutrition Facts
- Calories
- 236
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: All-Purpose Flour
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Active Dry Yeast: Fresh yeast
- Instead of Egg: Egg replacer
- Instead of Unsalted Butter: Margarine
- Instead of Whole Milk: 2% Milk
- Instead of Apples: Pears
- Instead of Powdered Sugar: Granulated sugar, finely ground
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Whisk
- Measuring Cup
- Measuring Spoon
- 20 cm Round Baking Pan
- Parchment Paper
- Oven
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Dissolve yeast in warm milk
- First rise until dough doubles in size
- Fold apple pieces gently to keep air in the dough
- Bake at 180°C and test doneness with a knife
Chef Tips from the Video
- For extra aroma, add a pinch of ground cinnamon to the flour mixture.
- Use a mix of sweet and tart apples (e.g., Golden Delicious and Granny Smith) for balanced flavor.
- Brush the top with a little melted butter before baking for a glossy finish.
Troubleshooting
Dough does not rise.
Check that the milk was warm (not hot) and the yeast is fresh. If needed, dissolve a new packet of yeast in warm water and add to the dough.
Apples sink to the bottom during baking.
Toss apple pieces with a little flour before folding them in, which helps them stay suspended.
Top becomes too dark before the centre is cooked.
Cover the cake loosely with foil after 20 minutes of baking to protect the surface.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw at room temperature before serving.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Prepare the dough the night before, let it rise slowly in the refrigerator, then bake the next morning.
- Cut apples ahead of time and keep them in a bowl of water with a splash of lemon juice to prevent browning.
Frequently Asked Questions
What is the cultural significance and history of Apple Brioche Cake in French cuisine?
Brioche originated in Normandy and Brittany as a rich, buttery bread. Adding fruit such as apples creates a sweet, celebratory version often served at family gatherings and brunches, reflecting France’s love of simple yet indulgent pastries.
What are the traditional regional variations of apple brioche in French pastry?
In Normandy, apples are often paired with brioche for the classic "Brioche aux Pommes" served with caramel. In Provence, the dough may be flavored with orange blossom water, while in Alsace, a hint of rum is sometimes added.
How is Apple Brioche Cake traditionally served in France?
It is typically sliced warm, dusted with powdered sugar, and enjoyed with a cup of café au lait or tea. Occasionally, a dollop of crème fraîche or a drizzle of caramel sauce accompanies the slices.
What occasions or celebrations is Apple Brioche Cake associated with in French culture?
Apple brioche is popular for Easter brunches, family picnics in the autumn apple harvest, and as a festive treat for birthdays or holiday gatherings where a light, sweet bread is desired.
What are the authentic traditional ingredients for Apple Brioche Cake versus acceptable substitutes?
Authentic ingredients include French T45 flour, unsalted butter, fresh yeast, whole milk, and firm apples. Acceptable substitutes are all‑purpose flour, instant yeast, and 2 % milk, though they slightly alter texture and flavor.
What are the most common mistakes to avoid when making Apple Brioche Cake at home?
Common errors include using milk that is too hot (killing the yeast), over‑mixing the dough (resulting in a dense crumb), and folding the apples too vigorously, which can deflate the risen dough.
Why does this Apple Brioche Cake recipe use baker’s yeast instead of baking powder?
Baker’s yeast creates the characteristic airy, buttery crumb of brioche through fermentation, whereas baking powder would give a cake‑like texture but lack the subtle flavor and chew of a true brioche.
Can I make Apple Brioche Cake ahead of time and how should I store it?
Yes. After baking, let the cake cool completely, then wrap it tightly and refrigerate for up to three days or freeze for up to one month. Reheat gently in a low oven before serving.
What texture and appearance should I look for when the Apple Brioche Cake is done?
The top should be golden‑brown and slightly crisp, while the interior remains soft, fluffy, and moist with visible apple wedges. A clean knife test (no wet batter) confirms doneness.
What does the YouTube channel MaxiRecettes specialize in?
The YouTube channel MaxiRecettes focuses on quick, approachable French‑style home cooking, offering both sweet and savory recipes that use everyday ingredients and minimal equipment.
How does the YouTube channel MaxiRecettes' approach to French pastry differ from other cooking channels?
MaxiRecettes emphasizes simplicity and speed, often showing how classic French pastries can be prepared with just a few steps and basic tools, whereas many other channels present more elaborate, technique‑heavy methods.
Last updated: August 25, 2026
