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Gâteau battu, Picardy brioche

Baking

Picardie Brioche: A very rich dough made with a high proportion of egg yolks and butter, which is thoroughly beaten, proofed in a tall, fluted mold, and b…

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Recipe from Mixel, Tavernier, ChronosLibre and 6 other contributors, adapted by Recette de cuisine · · updated on

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The “gâteau battu” is a regional specialty of Picardy, originating in Abbeville. This rich dessert, made with egg yolks and butter, is often referred to as “Gasteau mollet” or “bread aux oeufs” by the Flemish.

Ingredients and directions

  • Prep time45 min
  • Cook time15 min
  • Resting2 hr
  • Total3 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$11.31 $1.41 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people

Traditional version

  • $0.48
  • $1.85
  • $0.10
  • $3.49
  • $0.40

Version featuring Calvados

  • $0.40
  • $2.79
  • $1.16
  • $0.04
  • $0.20
  • $0.40

Prices from US supermarkets for 7 of 11 ingredients; Belgian prices for the rest.

Directions

Traditional version

  1. Dissolve the yeast in a small amount of warm water. ≈ 4 min
  2. Combine the yolks with the flour, then add the salt, sugar, and yeast. ≈ 4 min
  3. Knead for 15 minutes, then incorporate the butter and knead for another 15 minutes.
  4. Pour: Pour, grease the baking tin and fill it about one-third full. Cover with a damp cloth and let rise for 2 hours.
  5. Bake for approximately 20 minutes in a preheated oven (200 °C).

Version featuring Calvados

  1. Dissolve the yeast in a small amount of lukewarm milk, not hot. Grease the mold. ≈ 3 min
  2. Separate the eggs (only the yolks are needed) and melt the butter over low heat.
  3. Whisk the yolks with the sugar, then add the melted butter, baking powder, flour, salt, and Calvados.
  4. Whip for at least 15 minutes (or use a mixer with the whisk attachment).
  5. Fill the mold about halfway, cover with a dry dishcloth, and let it rise for about 2 hours in a draft-free area.
  6. Bake for approximately 15 minutes at 210 °C, until a knife inserted into the center comes out clean.

The bill

Gâteau battu, Picardy brioche

  • 300 g of flour$0.48
  • 200 g of softened butter$1.85
  • 125 grams of sugar$0.10
  • 10 egg yolks$3.49
  • 50 g of fresh baker’s yeast$0.40
  • 250 g of flour$0.40
  • 7 eggs$2.79
  • 125 g of butter$1.16
  • 65 g of semolina$0.04
  • 25 g of fresh yeast$0.20
  • A little warm milk$0.40

Total$11.31

that's $1.41 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of flour
  • 200 g of softened butter
  • 125 grams of sugar
  • 10 egg yolks
  • 50 g of fresh baker’s yeast
  • A pinch of salt
  • A little warm water
  • 250 g of flour
  • 7 eggs
  • 125 g of butter
  • 65 g of semolina
  • 25 g of fresh yeast
  • A little warm milk
  • A pinch of salt
  • 1 tablespoon of Calvados (optional)

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