Discover the Traditional Coquille de Noël

A Brief History

Originating from the Nord-Pas-de-Calais region in France and neighboring parts of Belgium, the Coquilles de Noël hold a significant place in local culinary traditions. These intricately shaped sweet brioches are often associated with the Christmas season, symbolizing togetherness and the joy of sharing during this special time of year.


For 4 persons

For egg wash


  1. To prepare the Coquille de Noël, dissolve the active dry yeast in 2 tablespoons of warm water. Let it rest for about ten minutes, then mix. Take the salted butter out of the refrigerator to let it soften at room temperature.
  2. In a bowl or the bowl of your stand mixer, pour the flour, granulated sugar, and salt. Mix well. Create a well in the center and pour in the remaining warm water. Knead for 5 minutes using a stand mixer or by hand. Then add the beaten eggs and the rehydrated active dry yeast. Knead again for 5 minutes. Cut the softened salted butter into small cubes. Continue kneading for about ten minutes until obtaining a smooth dough that no longer sticks. Shape the dough into a nice ball, place it in the bottom of the bowl, and cover it with a cloth. Let the dough rest for 1 hour and 30 minutes or until it doubles in size.
  3. Deflate the dough by hand, gently work it, then shape the Coquilles de Noël. To do this, make large balls with 1/3 of the brioche dough and smaller ones with the remaining 2/3. Position a small ball of dough on each side of a larger one. Place the shells on baking sheets covered with parchment paper. Cover with a cloth and let them rise again for 1 hour.
  4. Preheat the oven to 200°C (390°F). Meanwhile, beat the egg yolk with the tablespoon of milk. Brush the surface of the shells with the egg and milk mixture. Bake the brioches for 25 minutes. At the end of the baking time, remove the Coquilles de Noël from the oven and let them cool on a pastry rack.


Bon appétit !


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