Two French baked goods have gained popularity worldwide: brioche and croissant. Both belong to the rich and buttery pastries known as Viennoiseries, but are they made from the same dough?
In this blog post, we will explore the key differences between brioche and croissant dough, exploring why they are distinct despite sharing some similarities.
The main differences between brioche and croissant dough lie in their origin, preparation, and shaping methods. They share similar ingredients in approximately similar ratios, except for eggs, which are important in brioche but omitted in croissants. The most crucial distinction between the two doughs is the way butter is incorporated. Croissants are leavened flaky pastries made from yeast dough and butter, created through lamination. On the other hand, brioche is a homogeneous yeast-based dough with butter fully incorporated into it.
Brioche dough is commonly shaped into traditional loaves, used to create braided loaves, or made into individual rolls. In contrast, croissants are easily distinguishable by their characteristic rolled-up triangle shape, either crescent or straight.
Differences and Similarities Between Brioche and Croissant
Percentages of ingredients in relation to flour:
| Brioche Dough | Croissant Dough | |
| Flour | 100 % | 100 % |
| Butter | 40-70 % | 50-70 % |
| Egg | 40-50 % | None |
| Salt | 2-3 % | 2-3 % |
| Sugar | 10-15 % | 10 % |
| Yeast | 5-6 % | 8 % |
| Milk | 10 % | 50-60 % |
Preparation:
| Brioche Dough | Croissant Dough | |
| Butter handling | mixed into the dough | incorporated through lamination |
| Best use | Loaves, individual rolls, braided bread, tart base | Classic, chocolate and almond croissants |
| Surface handling | Eggwash, can be sprinkled with pearl sugar | Eggwash, can be sprinkled with pearl sugar |
| Baking temperature | 350°F (180°) for loaves 425°F (220°) for small individual rolls | 350°F (180°C) |
Origin:
| Brioche Dough | Croissant Dough | |
| Country of origin | Region of Normandy, France | Vienna, Austria |
| Time of invention | 15th century | 13th century |
Understanding Brioche Dough
Brioche dough is a rich and luxurious type of yeast-based dough. It is characterized by its high butter and egg content, which gives it a tender and delicate crumb and a nice brown crust. Brioche dough is versatile and used to create a wide range of pastries and bread, both sweet and savory.
The key ingredients in brioche dough include flour, yeast, sugar, eggs, milk, and a generous amount of butter. In brioche dough, butter is fully incorporated into it during the mixing process until it forms a smooth and homogenous consistency.
Brioche Variations
Brioche dough serves as the foundation for a range of classic brioche variations, each with its distinct shape and presentation. Some popular variations include:
Brioche à Tête is a traditional French brioche known for its iconic “head” shape. It consists of a larger round brioche base topped with a smaller, ball-shaped piece of dough, resembling a head (tête in French).
Brioche Nanterre is a classic French brioche named after the town of Nanterre, near Paris. Brioche dough is shaped into a loaf and baked in a rectangular mold with multiple dough balls placed side by side.
Brioche Vendéenne is a traditional French brioche originating from the Vendée region. It is a large, loaf of brioche, often braided for an attractive appearance.
Pain aux raisins is a French pastry made with brioche dough, filled with a sweet custard or pastry cream, and studded with raisins. It is typically shaped into a spiral or pinwheel form and often topped with a glaze or sprinkling of powdered sugar before baking.
Laminated Brioche (Brioche Feuilletée): Combining brioche dough with the lamination technique used in croissants, this variation involves folding butter into the dough, rolling, and repeatedly folding it to create thin alternating layers of butter and dough, resulting in a flaky texture similar to croissants.
Brioche Dough Tart Base: Brioche dough can also be utilized as a base for sweet and savory tarts including the famous Tarte Tropézienne filled with lemon pastry cream. The dough is pressed into tart pans, forming a slightly sweet and buttery crust that pairs wonderfully with various fillings like fruit compotes, custards, and cheese.
Understanding Croissant Dough
Croissant dough is renowned for its buttery layers, which give croissants their distinctive flaky, light, crispy, and airy texture.
The yeast-leavened dough, enriched with butter, sugar, and milk, is rolled out into a thin sheet, and a slab of butter is placed in the center. The dough is then folded over the butter, creating a “butter package.” Through a series of folds and rolls, the butter is evenly distributed between layers of dough, forming a laminated structure.
During baking, the water content in the butter turns into steam, which expands, causing the individual layers of dough to separate and create the signature flakiness.
Classic Croissant Variations
Classic plain croissants refer to traditional, classic croissants made with a basic buttery laminated dough, with a flaky and crisp exterior and a soft, layered interior.
Pain au Chocolat features a slender piece of dark chocolate tucked inside the croissant dough.
Almond croissants are filled with almond cream and often topped with sliced almonds and powdered sugar.
Origin and Cultural Differences Between Brioche and Croissant Dough
While both brioche and croissant dough are popular in French baking, they have different origins and unique cultural significance.
Brioche is a type of French bread that originated in the region of Normandy, France, during the 15th century. It was later refined and popularized in Paris in the 17th and 18th centuries.
The word “brioche” is said to have derived from the Old French word “brier,” meaning “to knead” or “to pound,” which refers to the dough’s unique texture and preparation method. Brioche is deeply ingrained in French culture and is considered a classic pastry.
On the other hand, the croissant has its origins in Austria, not France, croissant has its origins in Austria, not France, as many people believe. It is believed to have been inspired by the “kipferl,” a crescent-shaped pastry from Vienna.
The kipferl has been around as early as the 13th century. It was introduced to France in the 1830s when Austrian Princess Marie Antoinette married King Louis XVI of France. The French bakers then adapted and refined the pastry, creating the modern croissant as we know it today.
Discover more about the fascinating world of French pastries by reading my article on their origins.
Final Thoughts
In conclusion, while brioche and croissant dough both belong to the esteemed category of Viennoiseries and share some common ingredients, they are distinct in terms of their origin, preparation, and shaping methods. Brioche is a rich and buttery yeast-based dough, incorporating butter homogeneously, resulting in a tender and delicate crumb. It serves as the foundation for a wide range of classic variations, from braided loaves to sweet pastries like Pain aux raisins.
On the other hand, croissant dough is known for its flaky and airy texture, achieved through a lamination process that involves layering butter between folds of dough. The croissant has its origins in Austria and was later refined in France. Both pastries hold significant cultural importance and have become beloved treats worldwide.